











LIBRARY OF CONGRESS 


pyright No 


UNITED STATES OF AMERICA 


a 
























i 


I 




THE COMPENDIUM 


i EVERY DAY WANTS 

r 


PRACTICAL INFORMATION FOR THE MILLIONS 

\ 

BEING 

EOUR BOOKS IN ONE VOLUME : 

A Complete Educator and Legal Adviser, 

A Complete Household Guide, 

A Complete Guide to Health, and 

A Treasury oe* General Information. 



Appropriately Arranged in Departments. 


- 

By Luther Minter, 


With an introduction by 

H. A. DAVIS, LL. B., Member of the Altoona Bar. 


ILLUSTRATED. 


Published by 

THE MINTER COMPANY, 
Harrisburg, Pa. 

SOLD BY SUBSCRIPTION ONLY. 












[tm library 
IV (gGKfGREBS 

Entered according to Act of Congress in the year 1898 


By Luther Minter, 

In the office of the Librarian of Congress, at Washington, D. C. 

All rights reserved. 


This work is published as a subscription book only and to 
be sold in no other way. Any person or persons 
infringing upon these rights will be held liable. 


2rta CO A / 
1898. 



JWO voidti ht.Ct.lVED* 

A’d W v 0 







INTRODUCTION. 


It is with a degree of unconcealed pride that the writer under¬ 
takes the preparation of an introduction to this book; pride, not 
only in the volume itself, but in the author as well, for he is a 
marked example of our best type of American manhood. Born 
and raised on a farm in Adams county, Pennsylvania, he is blessed 
with a strong body and a fine physique, filled with the vigor and 
energy essential to the highest success in any vocation. At the 
age of twenty years, after spending his boyhood days in honest 
toil and equipping himself with a fair common school education, 
he entered a school room in a rural district of his native county as 
teacher, where he succeeded beyond his expectation. 

A prominent publishing firm, hearing of his worth, succeeded 
in securing his services as a traveling agent. Young Minter soon 
made his services so valuable to his employers that he was deemed 
worthy of something better, and w T as accordingly made general 
agent for the State of Pennsylvania. It was in this capacity that 
the writer first met him, a number of years ago, while teaching in 
one of our leading institutions of learning. Large-hearted, earn¬ 
est and honest, he soon won the respect and admiration of all the 
students with whom he came in contact in the institution; as a re¬ 
sult of his sojourns among them, a small army of students spent 
the followfing summer vacation in canvassing, many returning at 
the end of the vacation with sufficient funds, thus earned, to pay 
tuition and board for the next year; some were not quite so suc¬ 
cessful, but still others continued in the field for an indefinite 
period, and all had a most valuable experience. They were unan¬ 
imously grateful to the general agent for his skillful training and 
his words of encouragement from time to time. He alwavs 

O v 

seemed to reach each person at the very time the agent needed 

assistance. 

(iii) 



INTRODUCTION. 


But our friend was not satisfied with mediocrity. Realizing 
that he could accomplish more in life with a more liberal educa¬ 
tion, he decided to enter college, where he improved his time as 
only the self-educated and self-made man can fully appreciate. 
It is especially gratifying to the writer that his close acquaintance 
and advice had no small influence on the author of this book, at 
this particular time in his life, when he encouraged him to step 
aside from the active work in which he had engaged, to prepare 
for a higher field than his education at that time would warrant. 

With college training—a larger store of information and a bet¬ 
ter disciplined mind—-Mr. Winter’s services were in even greater 
demand among publishers than before; but he soon decided to 
engage in the business himself, organized The Minter Company, 
of which he is president, and opened a place of business in Har¬ 
risburg. For him to be identified with any enterprise is a guaran¬ 
tee of its success, and the carreer of The Minter Company is no 
exception. He is cheerful in disposition, honest, persevering, 
shrewd in business and filled with an indomitable energy. In my 
close acquaintance with him for a number of years, never once 
have I heard him complain, nor seen him discouraged; his work 
and energy surmounted all obstacles. 

The writer has briefly reviewed the years of preparation of the 
author of this book, as that is the best evidence of the value of 
the publication. The author is a most modest man, and, I am 
sure would not approve our complimentary review of his life for 
any other purpose than that above indicated. 

Mr. Minter has been a great student for years, along the line 
upon which he writes in this work; he became thoroughly familiar 
with many other works of a similar character while acting as agent 
for other companies; he grew intensely interested in this partic¬ 
ular class of publications and early began to gather recipes, etc., 
for the publication of a volume whose contents would be superior 
to those of other books extant, both in matter and manner. That 
he has succeeded in the undertaking, after years of patient, in- 


INTRODUCTION. 


v 


telligent, persevering effort, I am fully convinced. The writer 
has reviewed and criticised a large portion of the book personally, 
particularly the legal department, at the request of the author, 
and can speak of its reliability. 

The work contains the very wheat of what is generally found 
in four different books, with a vast amount of valuable new mat¬ 
ter. The arrangement is unique and original, the first department 
giving an excellent treatise on the proper use of the English 
language (being particularly practical in its character), with 
numerous exercises for self-instruction, letter writing, commercial 
forms, banking, interest tables and rules, book-keeping, a large 
amount of reliable legal advice and all the forms of agreements, 
deeds, wills, etc., which the layman can with safety prepare him¬ 
self. The author does not undertake to dispense with the attor¬ 
ney-at-law,-but does give the public a vast amount of such infor¬ 
mation as enables the layman to transact much of his business 
intelligently and with perfect safety, without employing the ser¬ 
vices of an attorney. In this department , alone the book will be 
worth more than its cost to the purchaser, every year he uses it. 

The Household Guide needs no word of commendation from 
me; but it may not be amiss to remark that it possesses merits not 
found in other works of the same character, especially because 
the author has selected recipes suited to the common people , 
economical, and yet affording a large variety of articles of diet to 
suit the tastes of the most epicurean. The chapter devoted to food 
for the sick is a valuable feature in this department. 

In the third department, on the care of man and domestic 
animals, though not a physician himself, the author gives evi¬ 
dence of possessing a true conception of the real requirements 
of such a book. This is the result of careful study of the most 
popular and worthy books of this kind published, of practical 
experience and conclusive tests of the remedies therein contained. 
It is a most excellent work on the subjects covered, and will make 
the book invaluable to any person who will read it, or consult 


VI 


INTRODUCTION. 


it in time of need. The emergency treatments render it par¬ 
ticularly valuable. 

The last department is a complete storehouse of information, 
covering -every phase of life, with its chapters on social law, the 
conduct of public meetings, concise and interesting record of im¬ 
portant events in the world’s history, and general information for 
the farmer, the mechanic, the merchant—the people of every 
walk in life. 

The writer does not hesitate to say that the reader of this work 
will find it extremely interesting and profitable, an educator 
within itself; that it will make more intelligent and better citizens 
of all its readers; and that it will be a monument to its author, in 
the countless American homes he predicts it will enter in the 
future. 



May 12, 1898. 


PREFACE. 


Even though there are a number of books published, purporting 
to cover somewhat the same ground, I offer no apology for the 
publication of this work. For many years I have been collecting 
reliable information and recipes with a purpose to put them in 
book form, thereby improving on the works of my predecessors; 
some of my friends, knowing of my original and personal efforts 
towards the accumulation of such matter and the results attained, 
urged me to compile certain other practical information from 
various reliable sources and publish the whole in one volume. 
This I have done; earnestly endeavoring to reject all of the chaff 
that fills the pages of so many other books of this kind, I have 
reduced the bulk to the wheat, so that the various subjects treated 
may be published in one book and at greatly reduced cost.to the 
people. It is the author’s belief that this has all been accom¬ 
plished without the sacrifice of clearness or interest in style, or in 
any way detracting from the value of the work. 

With his experience as a student, teacher, traveling general 
agent and publisher, ever keeping his eyes and ears open for the 
accumulation of matter and the accomplishing of his purpose—the 
publication of this book—the author has been enabled to select 
and arrange in the best form such practical information as the 
masses want in such concise form. 

The treatise on the use of the English language has been ac¬ 
quired from the most reliable sources, the best authors having 
been consulted, thus making the work a reliable one. The au¬ 
thor has endeavored to make this portion of the book, like all its 
other features, practical , and believes every reader’s use of Eng¬ 
lish will be improved. 

The legal department has been carefully examined and ap¬ 
proved by the best legal talent, and is reliable. It is valuable to 

(vii) 



PREFACE. 


viii 

any person having even the most ordinary business to conduct, 
giving information on those questions that continually arise in 
any business and enabling the reader to save expenses and avoid 
litigation. 

The above-mentioned departments, covering a wide scope of 
important subjects, such as letter writing, interest tables, notes, 
etc., it is believed will be altogether convenient and satisfactory 
for busy people. The author has aimed to make the work a self¬ 
educator, clothing his thought in plain, every day language, so 
that intelligent persons of all classes may understand. He does 
not hesitate to say that the information it contains is reliable, 
having been subjected to the closest scrutiny of specialists in every 
department before giving the book to the public. 

Housewives will find the cooking department economical and 
complete, most of the recipes being contributed by a multiude of 
noted cooks in this country, and a great many others have been 
tested by the author personally before publication. The recipes 
for the kitchen, laundry, the cleaning of furniture, etc., are fully 
explained, where necessary, thus making failures practically im¬ 
possible. 

The recipes in the medical department consist of “old reliable” 
home cures, fully tested, and used by the best physicians. All 
doctors admit that proper care of one’s self, “a stitch in time,” and 
good nursing, are more than all the drugs imaginable; accord¬ 
ingly the author has labored for years to accumulate remedies 
which have saved many a dear one from an early death, and, if 
employed, will do so again. This statement also applies to the 
treatise on the care of domestic animals. The author has paid 
more for a half dozen recipes in the medical department, for his 
personal use, than the price of this book. Several remedies are 
sometimes given for the same disease, all of which are reliable; 
what is medicine to one is sometimes poison to another, hence the 
necessity of different remedies. Most remedies consist of herbs, 
etc., which grow at our doors; however, the author has not failed 


PREFACE. 


IX 


to recommend certain drugs known to be reliable. “Anything 
to alleviate human suffering/’ has been his motto in preparing 
this department. 

The author has honestly aimed to give to the great masses, with 
whom he has mingled for a number of years, a w T ork which will 
supply a demand not met by other similar works, namely, a vast 
amount of information valuable to the people, at a reasonable 
price, giving the cream of several books, as published, heretofore, 
in one volume. It is his sincerest hope that it will be received 
into millions of homes, a welcome guest, in order that it may 
accomplish its mission. 



Harrisburg, May 12, 1898. 




CONTENTS. 


For Alphabetical Index See Fage 609. 

THE ENGLISH LANGUAGE . 5 

Short Rules for Spelling 1 . 10 

The Use of Capital Letters. 11 

Punctuation and Other Marks . 12 

Common Errors in Grammar . 14 

Synonyms and Antonyms . 22 

How to Write on any Occasion . 65 

The Penmanship . 69 

How to Write Letters . 71 

Postal Information . 83 

Safe Rules for Business Men. 88 

COMMERCIAL FORMS . 92 

Forms of Notes . 97 

Interest Rules and Tables .110 

Rules for Computing Profits, Percentages, etc.119 

Banks and Bank Forms .121 

Checks .123 

Information About Drafts .127 

Forms of Drafts .130 

How to Keep Accounts .132 

Orders .137 

Receipts . 138 

Bills of Purchase .139 

(xi) 



























CONTENTS. 


LEGAL ADVICE .141 

Brief Points in Business Law .142 

Agreements and Contracts .145 

Guaranty .151 

Affidavits .153 

Settle by Arbitration.153 

Assignments .155 

Bail .157 

Bills of Sale .158 

Bill of Landing . 159 

Bonds .160 

Corporations .102 

Trusts, How Organized .168 

Deed, the Transfer of Property.170 

Acknowledgments .. 

Mortgages .. 

Liens, Legal Claims .. 

Landlord and Tenant.. 

Wills .. 

Property Not Bequeathed, Who Gets it .. 

Duties of Executors .. 

Bight of Dower .. 195 

Agencies, Their Kinds .. 

Authority of Agents. . 

Letter of Power of Attorney .. 

Partnerships .. 

Marriage Engagements and Contracts .203 

Civil Marriage Form .204 

Married Women’s Bights .206 

Belation of Parents to Children .208 
































CONTENTS. 


xm 


How to Employ Help .. 

Apprentice Laws .. 

Copyright Information .213 

Trade Marks .215 

Patents, How to Obtain.215 

Pensions, How Gotten .217 

Naturalization, How Obtained .218 

Civil Service .220 

Inter-State Commerce Law .220 

Petitions .221 

Proclamations .222 

License .223 

Mining Laws .224 

Subscriptions .227 

Collection of Debts .228 

Government of Public Schools .229 

Fire Insurance .231 

Life Insurance .232 

Constitutional Law .233 

Crime in Law .235 

Cautions About Swindling .236 

Extradition, What it Means .239 

Law on Lost Property .240 

Law on Opening Letters .241 

Gift, Recognized by Law .241 

Eight of W T ay .242 

Road Laws.'.243 

Hotels and Boarding Houses .244 

Liberty of Common Carriers .245 

Fence Laws .246 
































XIV 


CONTENTS. 


Uncertain Boundaries .247 

Trespassing 1 .248 

Owners of Dogs .249 

Taxes .249 

Nuisances .250 

Fish Laws .251 

Game Laws .252 

Runaways, Who Responsible .253 

The Clearing House .253 

Things About Money .255 

COOKING DEPARTMENT .257 

How to Carve .258 

Soups . 261 

Fish .268 

Shell-fish .271 

Poultry and Game.277 

Meats .280 

Relishes .286 

Salads .291 

Entrees .295 

Vegetables .298 

Fritters and Croquettes .304 

Bread .306 

Rolls .308 

Biscuits . 311 

Toast.312 

Buns and Muffins .312 

Puffs, Waffles, Doughnuts . 314 

Cakes.. 

Pies and Pastry .338 
































CONTENTS. 


xv 


Desserts .350 

Various Dishes .354 

Canning .361 

Jellies .362 

IceCream.364 

Ices.370 

Candies .373 

Wines .375 

Bills of Fare.377 

How to Cook for Invalids.381 

MEDICAL DEPARTMENT .357 

How to Preserve Health .388 

Accidents and Emergencies .390 

Poisons and Poisoning.899 

Diseases of Man, Causes, Symptoms and Treatment .402 

Properties of Medicines .434 

Various Cures .435 

Female Debility .440 

The Sick Room .441 

All About the Baby .443 

The Toilet.449 

The Kitchen .457 

The Laundry .458 

Furniture.464 

Household Pests .466 

Care of Canary Birds .469 

Home Acquarium .470 

Care of Household Plants.470 

Miscellaneous Recipes.474 

Mechanical Recipes .433 
































CONTENTS. 

Agricultural Recipes. 486 

DOMESTIC ANIMALS.489 

Horses.490 

Cows .497 

Sheep.499 

Swine.501 

Dog's .503 

Poultry.503 

CITIZENSHIP DUTIES .508 

HOW TO CONDUCT PUBLIC MEETINGS.511 

Resolutions .520 

ETIQUETTE ON ALL OCCASIONS .523 

Visiting and Calling Cards .528 

Notes of Invitation and Ceremony.528 

Formal Notes.531 

What to Write in An Album.541 

Means of Getting Rich .543 

BUILDING AND LOAN ASSOCIATIONS.543 

How Trains Are Managed .549 

Time Measurement and Standard .551 

Helps on Dressmaking.552 

WEIGHTS AND MEASURES .555 

Handy Tables for Ready Reckoning.558 

Plumbers .566 

Mixing Paints .568 

Glazing and Painting.570 

Easy Way to Add Figures. 571 

Easy Measurement of Bodies .572 

Seeds, Vitality of .572 

Miscellaneous Information .572-585 
































CONTENTS. 


xvii 

Homestead Law and Land Measure.575 

Numerals .577 

Abbreviations.577 

Facts About the Planets.580 

Facts About the Bible .583 

Telephone and Phonography .584 

Stenography .584 

The Government of the United States.585 

Patriotic War Songs 


591 




















LIST OF ILLUSTRATIONS. 


Penmanship Illustrated. 69 

Parts of a Letter Illustrated ... 74 

A Western Eailroad Scene .;. 84 

Benjamin Franklin . 91 

Bridge in the Prairies .101 

Sheaf of Wheat.Ill 

Banking House .121 

Wheat-field Scene.131 

Bural Cottage . 169 

Swindlers’ Note .238 

Ship at Sea.245 

Harvesting .247 

Purity .439 

Domestic Animals at Eventide.486 

Horses, Farm Scene .490 

Cow and Young .497 

Sheep.500 

Hogs .502 

Chickens.504 

Coat of Arms .507 

American Eagle .508 

Ancient Ink Vessel.510 

Ancient Manuscript.522 

Society .523 

Visiting Cards.528 


(xix) 




























XX 


LIST OF ILLUSTRATIONS. 


Locomotive .549 

Dish of Fruit.554 

Quart Measure.557 

Milch Cow .559 

GOVERNMENT BUILDING .585 

Carrying 1 Bird .590 

Sherman’s March .594 

General Grant .597 

Eagle and Her Young.601 

Battle on Sea.603 


FULL PAGE ILLUSTRATIONS. 

A Western Railroad Scene . 84 

Trespassing.238 

Isolation .251 

Purity .439 

Learn Early to Give .443 

Farm Yard in Winter.498 

The Shepherd’s Flock.499 

New Arrivals .503 

Coat of Arms.507 























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HOW TO USE THE ENGLISH 
LANGUAGE CORRECTLY 


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VER since we began to talk, we have been learning the 
use of language; that is, we have been learning how 
to make others know what we want, what we think 
and how we feel, by speaking to them in words which 
they can hear and understand. 

As we grew older, we finally learned to express our thoughts 
and feelings by writing our w T ords so that others could see and 
read them; so that, if we w T ere all deaf and dumb, we should be 
able to use our language. 

The letters we use in writing a word simply stand for the 
sounds we make in speaking it, so that we can say it is the same 
language used in these two different ways, with the same words. 
The study of words and their proper use is the Study of Language. 

The English language was first spoken in England; it has 
thousands and thousands of words, each with a different meaning. 


By our study of language, we become familiar with the pro- 
nunciation, spelling and the meaning of these words, also to ac¬ 
quire readiness in using them properly to express our thoughts. 

The study of language is probably the most important in our 
whole educational career. A person with absolutely no knowl¬ 
edge of language can scarcely be imagined, and probably is never 
met in experience. It may be taken for granted that every per¬ 
son, no matter how ignorant or how young, can utter some sound, 
or make some sign by which we may learn what is going on in the 
sometimes feeble mind. The youngest babe cries when hungry, 
thus expressing an idea it subsequently learns to put in words. 














6 HOW TO USE THE ENGLISH LANGUAGE. 

The growth is gradual and interesting to the observer; in the 
course of a few months, the first attempts at speaking a word are 
noticed; later, a few words can be spoken somewhat plainly, but 
only one word at a time; the next step is the framing of the 
shorter sentences, combining a plurality of ideas. What a won¬ 
derful unfolding of the intellect it is. When the mind comes 
from Him who gives it being, it contains all these elements and 
possibilities; but its delicate machinery is put in motion ofttimes 
by the most unskilled engineer, and the beautiful work of the 
Creator deranged. How important that the parents and other 
associates of the child should employ only the best expressions in 
its hearing. This for two reasons: First, because those expressions 
most frequently employed in its presence are those first learned 
and longest retained by it; second, because it is exceedingly 
difficult for the child, in after life, to refrain from the use of in¬ 
correct expressions that have thus become a part of his “warp and 
woof/’ no matter how liberal his subsequent education. The 
writer has noticed, in particular, that persons who associated with 
the uneducated in childhood and youth, naturally return to the 
expressions learned then, even after a long period of association 
with the learned. This is a part of what Emerson styles “the 
black drop we get from our ancestors,” in many cases. How 
fortunate indeed, is the child whose parents and associates use 
good, refined expressions; how great an auxiliary to him in after 
life. 

From the above, it seems a duty to others to aim at correct ex¬ 
pressions; but it is a still greater duty to one’s self. Frequently 
we meet persons possessed of good intellect whose use of English 
exposes them to pity or ridicule. The writer is personally ac¬ 
quainted with a number of lawyers, otherwise successful, whose 
choice of words and grammatical expressions are continually a 
barrier to the highest success they would otherwise attain. 
Teachers in Sunday-schools, and even superintendents, often lose 
much of their force and usefulness by indifference as to their 


HOW TO USE THE ENGLISH LANGUAGE. 


7 


expression. In fact, in every vocation or position, a good choice 
of words, correct grammatical and rhetorical construction, will 
command the highest respect of all classes. Persons often err by 
assuming that carelessness is safe when among the uneducated, 
forgetting that even the most ignorant will notice an error, though 
he may not be able to correct it. 

So much for the importance of a proper study of our native 
language. How can it be conducted? It is the purpose of this 
chapter to aid the student of language materially in the study of 
practical English, referring him to the numerous works on gram¬ 
mar for a closer insight into technical grammar, the latter giving- 
discipline only. 

One of the best methods of acquiring correct expression is by 
association with the learned and close observation of their differ¬ 
ent styles of expression. We thus learn to choose words and 
phrases pleasing to our tastes and expressing our ideas clearly 
and concisely. In using such expressions we again observe how 
they are received by other learned persons, rejecting such as are 
not pleasing or otherwise well chosen. 

Another excellent way of increasing one’s vocabulary, storing 
his mind with a list of words he can intelligently use, is by read¬ 
ing the works of the best authors. The student of Shakespeare, 
for example, in time acquires the ability to employ a style kin¬ 
dred to that of the great dramatist; the study of Hacaulay’s 
works, the essays of Emerson, the poems of Lowell, Holmes, 
Longfellow and countless others, will be found profitable, not 
only because of the information thus derived, but for the choice 
of words. 

In reading such works as those suggested in the above para¬ 
graph, the real student will be found in possession of a good dic¬ 
tionary, and even an encyclopedia if he can afford it, consulting 
the same for enlightment on the meaning or use of any word or 
expression he meets. A good dictionary properly and regularly 
used is one of the greatest aids to an excellent style of expression. 


8 


HOW TO USE THE ENGLISH LANGUAGE. 


In it we learn not only the meaning, but the correct spelling and 
pronunciation of every word recognized by the best writers and 
speakers, whom we should emulate. 

Every person should aim to acquire a fair knowledge of his 
native tongue, the good old English language; however, one of 
the best methods of acquiring a higher knowledge of our own 
language, is the study and translation of the languages from 
which it is derived. About sixty per cent, of our words are of 
Latin origin, thirty per cent. Anglo-Saxon, five per cent. Greek, 
and the remaining five per cent, from various languages. We 
thus see that the study of Latin, Anglo-Saxon and Greek will 
enable one to grasp the spirit of the English and increase his 
vocabulary to a marked degree. 

The study of synonyms is a most profitable exercise. No two 
words in the language have exactly the same meaning, and that 
nice distinction that enables one to choose the “right word in the 
right place/’ to express exactly the idea in mind, is one of the 
most rare achievements and a mark of true scholarship. A 
treatise on the subject, including a well chosen list of synonyms, 
will be found in this chapter. 

Composition—writing on various occasions—is one of the best 
exercises to which the student can turn his attention. At first, 
the average person finds it exceedingly difficult to write a com¬ 
position on any subject; but practice mil make him ready and 
fluent in expression. Letter writing is one of the most important 
features of this book, and a study of the treatise on that subject 
cannot fail to be profitable. 

The author has aimed to make this work practical, and there¬ 
fore gives the reader a very complete list of common errors in 
the use of language, with rules and corrections easily remembered. 
We all have our little “pet” incorrect expressions and need some 
kind friend to call our attention to them. That is the mission of 
the long list of errors above mentioned, the author having learned 
their value by personal experience. We should be able to use 


HOW TO USE THE ENGLISH LANGUAGE. 


9 


our language as a good workman uses liis tools, and also be able 
to correct our own errors. It is pleasant to feel that we know 
about our language and are able to use it correctly. 

The object of introducing this subject here is to call attention 
to the faults liable to be made by writers and speakers not ac¬ 
quainted with a knowledge of the correct use of language. In 
writing, we should always make our meaning as clear as we can, 
by using capital letters in the proper places, and by dividing our 
sentences with punctuation marks. 

The following pages will prove valuable to any one: 

RULES OF PRONUNCIATION. 


C before a, o, and u, and in some other situations, is a close articula¬ 
tion, like k. Before e, i, and y, c is precisely equivalent to s in same, 
this; as in cedar, civil, cypress, capacity. 

E final indicates that the preceding- vowel is long; as in hate, mete, 
sire, robe, tyre, abate, recede, invite, remote, intrude. 

E final indicates that c preceding has the sound of s; as in lace, lance; 
and that g preceding has the sound of j, as in charge, page, challenge. 

E final in proper English words, never forms a syllable, and in the 
most used words, in the terminating unaccented syllable it is silent. 
Thus, motive, genuine, examine, granite, are pronounced motiv, genuin, 
examin, granit. 

E final, in a few words of foreign origin, forms a syllable; as syncope, 
simile. 

E final is silent after l in the following terminations,—ble, cle, die, fie, 
gle, kle, pie, tie, zle; as in able, manacle, cradle, ruffle, mangle, wrinkle, 
supple, rattle, puzzle, which are pronounced ab’l, mana’cl, cra’dl, ruf’fl, 
man’gl, wrin’kl, sup’pl, puz’zl. 

E is usually silent in the termination en; as in token, broken; pro¬ 
nounced tokn, brokn. 

OUS, in the termination of adjectives and their derivatives, is pro¬ 
nounced us; as in gracious, pious, pompously. 

CE, Cl, TI, before a vowel, have the sound of sh; as in cetaceous, gra¬ 
cious, partial, ingratiate; pronounced cetashus, grashus, parshal, in- 
grashiate. 

SI, after an accented vowel, is pronounced like zh; as in Ephesian, 
confusion; pronounced Ephezhan, confuzhon. 



10 


HOW TO USE THE ENGLISH LANGUAGE. 


When Cl or TI precede similar combinations, as in pronunciation, 
negotiation, they should be pronounced ce instead of she, to prevent a 
repetition of the latter syllable; as pronunceaslion in stead of pronun- 
sheashon. 

GH, both in the middle and at the end of words is silent ; as in caught, 
fright, nigh, sigh; pronounced caut, frite, ni, si. In the following ex¬ 
ceptions, however, <jli is pronounced as f: —cough, chough, dough, 
enough, laugh, rough, slough, tough, trough. 

When WH begins a word, the aspirate h precedes w in pronunciation; 
as in what, whiff, whale; pronounced hwat, hwiff, liwale, w having pre¬ 
cisely the sound of oo, French ou. In the following words w is silent: — 
who, whom, whose, whoop, whole. 

H after r has no sound or use; as in rheum, rhyme; pronounced reum, 
ryme. 

H should be sounded in the middle of words; as in forehead, ab7/or, 
beftold, ex/zaust, in7zabit. 

H should always be sounded except in the following words:—heir, 
herb, honest, honour, hospital, hostler, hour, humour, and humble, and 
all their derivatives,—such as humorously, derived from humour. 

K and G are silent before n; as know, gnaw; pronounced no, naw. 

W before r is silent; as in wring, wreath; pronounced ring, reath. 

B after m is silent; as in dumb, numb; pronounced dum, num. 

L before k is silent, as in balk, walk, talk; pronounced bauk, wauk, 
tauk. 

PH has the sound of f: as in philosophy; pronounced filosofy. 

NG has two sounds, one as in singer, the other as in fin-ger. 

N after m, and closing a syllable, is silent; as in hymn, condemn. 

P before s and t is mute; as in psalm, ptarmigan; pronounced salm, 
tarmigan. 

E has two sounds, one strong and vibrating, as at the beginning of 
words and syllables, such as robber, reckon, error; the other is at the 
terminations of the words, or when succeeded by a consonant, as 
farmer, morn. 

There are other rules of pronunciation affecting the combinations of 
vowels, etc., but they are more difficult to describe, and they do not re¬ 
late to common errors. 


SHOET EULES FOE SPELLING. 


Words ending in e drop that letter on taking a suffix beginning with 
a vowel. Exceptions—words ending in ge, ce, or oe. 




HOW TO USE THE ENGLISH LANGUxVGE. 


11 


Final e of a primitive word is retained on taking 1 a suffix beginning 1 
with a consonant. Exceptions—words ending in dye, and truly, duly, 
etc. 

Final y of a primitive word, when preceded by a consonant, is gener¬ 
ally changed into i on the addition of a suffix. Exceptions—retained 
before iny and ish, as pitying. Words ending in ie and dropping the e 
by Rule 1, change the l to y, as in lying. Final y is sometimes changed 
to e, as duteous. 

Nouns ending in y, preceded by a vowel, form their plural by adding 
s; as money, moneys. Y preceded by a consonant is changed to ies in 
the plural; as bounty, bounties. 

Final y of a primitive word, preceded by a vowel, should not be 
changed into i before a suffix; as joyless. 

In words containing ei or ie, ei is used after the sound of s; as ceiling, 
seize, except in siege and a few words ending in cier. Inveigle, neither, 
leisure and weird also have ci. In other cases it is used, as in believe, 
achieve. 

Words ending in ceous or clous, when relating to matter, end in ceous; 
all others in clous. 

Words of one syllable, ending in a consonant, with a single vowel be¬ 
fore it, double the consonants in derivatives; as, ship, shipping, etc. 
But if ending in a consonant with a double vowel before it, they do not 
double the consonant in derivatives; as in troop, trooper, etc. 

Words of more than one syllable, ending in a consonant preceded by 
a single vowel, and accented on the last syllable, double that consonant 
in derivatives, as in commit, committed; but except chagrin, chagrined. 

All words of one syllable ending in 1, with a single vowel before it, 
have ll at the close; as mill, sell, ete. 

All words of one syllable ending in l, with a double vowel before it, 
have only one l at the close; as mail, sail, soil, etc. 

The words foretell, distill, instill, and fulfill, retain the double ll of 
their primitives. Derivatives of dull, skill, will and full also retain the 
double ll when the accent falls on these words; as dullness, skillful, 
willful, fullness. 


THE USE OF CAPITALS. 


1 . Every entire sentence should begin with a capital. 

2. Proper names, and adjectives derived from these, should begin 

with a capital. 

3 . All appellations of the Deity should begin with a capital. 




12 


HOW TO USE THE ENGLISH LANGUAGE. 


4. Official and honorary titles begin with a capital. 

5. Every line of poetry should begin with a capital. 

6 . Titles of books and the heads of their chapters and divisions are 
printed in capitals. 

7. The pronoun I, and the exclamation O, are always capitals. 

8 . Begin the words, North, South, East, West, and their compounds 
and abbreviations, as South-east, N. W., with capital letters, when geo¬ 
graphically applied. 

9. The days of the week, and the months of the year, begin with 
capitals. 

10. Every quotation should begin with a capital letter. 

11 . Names of religious denominations begin with a capital letter. 

12. In preparing accounts, each item' should begin with a capital. 

13. Any word of special importance may begin with a capital. 


PUNCTUATION AND OTHER MARKS. 


A period (.) after every declarative and every imperative sentence; 
as, It is true. Do right at all times. 

A period after every abbreviation; as, Dr., Mr., Capt. 

An interrogation point (?) after every question. 

The exclamation point (!) after exclamations; as, Alas! Oh, how 
lovely! 

Quotation marks (“ ”) enclose quoted expressions; as, Socrates said: 
“I believe the soul is immortal.” 

A colon (:) is used between parts of a sentence that are subdivided 
by semi-colons. 

A colon is used before a quotation, enumeration, or observation, that 
is introduced by, as follows, the following, or any similar expression; 
as, Send me the following: 10 doz. “Smith’s Manual,” 25 “Stories of the 
Bible,” etc. 

A comma (,) is used to set off co-ordinate clauses, and subordinate 
clauses not restrictive; as, Goods deeds are never lost, though some¬ 
times forgotten. 

A comma is used to set off transposed phrases and clauses; as, “When 
the wicked entice thee, consent thou not.” 

A comma is used to set off interposed words, phrases and clauses; as, 
Let us, if we can, make others happy. 

A comma is used to set off a short quotation informally introduced; 
as, Who said, “The good die young”? 

A comma is used whenever necessary to prevent ambiguity. 




HOW TO USE THE ENGLISH LANGUAGE. 13 

A comma is used between similar or repeated words or phrases; as, 
The sky, the water, the trees, were illumined with sunlight. 

A comma is used to mark an ellipsis, or the omission of a verb or other 
important word. 

A semicolon (;) between the parts that are subdivided by commas. 

The semicolon is used also between clauses or members that are dis¬ 
connected in sense; as, Man grows old; he passes away; all is uncer¬ 
tain. When as, namely, that is, is used to introduce an example or 
enumeration, a semicolon is put before it and a comma after it; as, The 
night was cold; that is, for the time of year. 

The marks of parenthesis ( ) are used to enclose an interpolation 
where such interpolation is by the writer or speaker of the sentence in 
which it occurs. Interpolations by an editor or by any one other than 
the author of the sentence should be enclosed in brackets, [ ]. 

The dash (—) is used where an interruption or a sudden change of 
thought or a significant pause is made. 

Our present system (if we may call it a system) has been in use for 
years. 

Our present system—if we may call it a system—has been in use for 
years. 

To eat, to sleep, to rest,—Is this life? 

The apostrophe (’) is used to indicate the omission of a letter or 
letters. It is also used to denote possession, as, John’s book. The 
apostrophe is placed before the s when the word is singular, and after 
when plural. 

Brackets [ ] are chiefly used to denote corrections. 

The hyphen (-) connects the syllables, or parts, of a word. 

The caret ( A ) denotes that some letter, word, or phrase has been 
omitted. 

Ellipsis (***) (-) denotes the ommission of letters or words. 

The index (E^) invites special attention. 

The asterisk (*) or N. B., are used for similar purposes. 

The brace (,-^-n) connects several words with one common term. 

The paragraph (fl) begins a new subject. 

The section (§) is used to subdivide chapters. 

Leaders (.) are used in indexs, leading the eye to the end of the 

line, for the completion of the sense. 




COMMON ERRORS OF GRAMMAR, WITH BRIEF 
RULES AND CORRECTIONS. 


There are many kinds of errors in speaking. The most objec¬ 
tionable of them are those in which words are employed that are 
not suitable to convey the meaning intended. 

To correct these errors by a systematic course of study would 
involve a closer application than most people could afford, but the 
simple and short ndes and hints given below, founded upon usage 
and best authority, will be of great assistance to inquirers. 

These phrases are most common in the language of those who 
are not skilled in the knowledge of grammar. The corrections 
will help, but they do not pretend to teach the art. They simply 
direct attention to the importance of this subject, and point out 
phrases often used incorrectly. 

Possessive Nouns. 

Don’t say— 

“Hall and Whipple’s hotel,” unless you mean only one hotel; nor 
“Kice’s and Besant’s novels,” unless you mean two different novels. 

Pronouns. 

Another, each, either, neither, are always singular in meaning; and 
both, few, many, several, are always plural in meaning. 

Don’t say— 

“Every man of you must polish their own armor;” say, “Every man 
of you must polish his own armor.” 

Each is used to denote every individual of a number. 

Every denotes all the individuals of a number. 

Either and or denote an alternative: “I will take either road, at your 
pleasure;” “I will take this or that.” 

Neither means not either; and nor means not the other. 

Either is sometimes used for each—“Two thieves were crucified, on 
either side one.” 

“Let each esteem others as good as themselves,” should be, “Let each 
esteem others as good as himself.” 


14 



HOW TO USE THE ENGLISH LANGUAGE. 


15 


“There are bodies each of which are so small,” should be “each of 
which is so small.” 

The uses of the word it are various. It is not only used to imply 
persons, but thing's, and ideas, and therefore in speaking or writing, its 
assistance is constantly required. The perplexity respecting this word 
arises from the fact that in using it in a long sentence, enough care is 
not taken to insure that when it is employed it really points out or 
refers to the object intended. For instance, “It was raining when 
James set out in his cart to go to market, and he was delayed so long 
that it was over before he arrived.” Now what is to be understood by 
this sentence? Was the rain over? or the market? Either or both 
might be inferred from the construction of the sentence, which, there¬ 
fore, should be written thus:—“It was raining when James set out in 
his cart to go to market, and he was delayed so long that the market 
was over before he arrived.” 

Ilule.—After writing a sentence always look through it, and see that 
wherever the word it is used, it refers to or carries the mind back to 
the object which it is intended to point out. 

The general distinction between this and that may be thus defined: 
this, denotes an object present or near, in time or place; that, some¬ 
thing which is absent. 

These, refers, in the same manner, to present objects; while those, 
refers to things remote. 

Who and whom are used in relation to persons, and which in relation 
to things. 

It was once common to say, “the man which.” This should now be 
avoided. It is usual to say, “Our Father who art in heaven,” instead of 
“which art in heaven.” 

Whose is, however, sometimes applied to things as well as to persons. 
We may say, “The country whose inhabitants are set free.” 

Thou is employed in solemn discourse, and you in common language. 
Ye (plural) is also used in serious addresses, and you in familiar lan- 
guage. 

Who changes under certain conditions, into whose and whom; that 
and which always remain the same, with the exception of the posses¬ 
sive case, as noted above. 

That may be applied to nouns or subjects of all sorts; as, the boy 
that went to school, the dog that bit me, the opinion that he entertains. 

The misuse of these pronouns gives rise to more errors in speaking 
and writing than most any cause. 

When you wish to distinguish between two or more persons, say, 


16 


HOW TO USE THE ENGLISH LANGUAGE. 


“Which is the happy man?” not who—“Which of those ladies do you 
admire?” 

Don’t say, “Whom do you think him to be?” but, “Who do you think 
him to be?” 

Self should never be added to his, their, mine, or thine. 

Adjectives. 

Don’t say— 

“A pink and a white dahlia,” except when you mean two flowers; nor 
“A pink and white dahlia,” except when you mean one flower; nor 
“These kind,” but, “This kind;” nor “three foot wide;” but, “three feet 
wide;” nor “those sort;” but, “that sort;” nor “six pound;” but, “six 
pounds;” nor “them books;” but, “those books;” nor “They could not 
find a more worthier man;” but, “They could not find a worthier man;” 
or, “a more worthy man;” nor, “This is the most wisest course;” but, 
“This is the wisest course;” nor “New York is larger than any city in 
America;” but, “New York is larger than any other city in America;” 
nor “Rhode Island is the smallest of all the other States;” but, “Rhode 
Island is the smallest of all the States;” nor “more slow;” but, “more 
slowly;” nor “real good;” but, “really (or very) good.” 

Verbs. 

Don’t say— 

“He has did the work;” but, “He has done the work;” nor “How long 
has it laid there?” but, “How long has it lain there?” nor “At what 
wharf does your yacht lay?” but, “At what wharf does your yacht lie?” 
nor “It laid on the grass yesterday;” but, “It lay on the grass yester¬ 
day;” nor “It has laid there for years;” but, “It has lain there, for 
years;” nor “They have lain the corner-stone;” but, “They have laid 
the corner-stone;” nor “He lays in bed till nine o’clock;” but, “He lies 
in bed till nine o’clock;” nor “She has been laying there all day;” but, 
“She has been lying there all day;” nor “A thousand miles of pipe have 
been lain;” but, “A thousand miles of pipe have been laid;” nor “Has 
it been laying there long?” but, “Has it been lying there long?” nor, 
“The city lays on the left bank;” but, “The city lies on the left bank.” 
Don’t say— 

“He drawed the cart;” say, “He drew the cart;” nor “Neither of them 
were correct;” but, “Neither of them was correct;” nor “From that 
source comes all our troubles;” but, “From that source come all our 
troubles;” nor “It don’t take long to cross the ocean;” but, “It doesn’t 
take long to cross the ocean;” nor “Was you at the concert last night;” 


HOW TO USE THE ENGLISH LANGUAGE. 


17 


but, “Were you at the concert last night?” nor “My scissors needs 
sharpening;” but, “My scissors need sharpening;” nor “There has been 
raany disappointments on this trip;” but, “There have been many 
disappointments on this trip;” nor “The fragrance of roses fill the 
air;” but, “The fragrance of roses fills the air;” nor, “Each of the 
States have two senators;” but, “Each of the States has two senators;” 
nor, “Either of those reasons are sufficient;” but, “Either of those 
reasons is sufficient;” nor, “Harder times never was seen;” but, “Harder 
times never were seen;” nor, “The six daj r s’ work were ended;” but, 
“The six days’ work was ended;” nor, “What has become of j r our 
friends?” but, “What have become of your friends;” nor, “The meaning 
of these words are easily found;” but, “The meaning of these words is 
easily found;” nor, “Which of these fractions are the larger?” but, 
“Which of these fractions is the larger?” nor, “Everybody have offered 
us congratulations;” but, “Everybody has offered us congratulations;” 
nor, “There is a few more to be had;” but, “There are a few more to be 
had;” nor, “There has been several lost on these rocks;” but, “There 
have been several lost on these rocks.” 

Adverbs. 

Don’t say— 

“He reads slow and distinct;” but, “He reads slowly and distinctly;” 
nor, “I feel badly;” but, “I feel bad;” however, better say, “I feel ill, 
tired, or unhappy;” nor, “She sings sw^eet;” but, “She sings sweetly;” 
nor, “Miss Ward looked beautifully;” but, “Miss Ward looked beauti¬ 
ful;” nor, “I don’t scarcely ever go;” but, “I scarcely ever go;” nor, 
“We do not hardly expect it;” but, “I hardly expect it.” 

Prepositions. 

Care must be taken to use appropriate prepositions. Thus:—Be- 
tween refers to two objects: Divide the money between the two claim¬ 
ants. 

Among refers to more than two objects: Divide the money among 
the three men. 

Don't say— 

“I met him on the street; on the car; on the train;” but, “I met him 
in the street; in the car; in the train;” nor, “I do not wish for your 
services;” but, “I do not wish your services;” nor, “The book is no use 
to me;” but, “The book is of no use to me.” 


18 


HOW TO USE THE ENGLISH LANGUAGE. 


Conjunctions. 

Don’t say— 

“Neither you or I;” but, “Neither you nor I;” nor, “He acted like he 
was crazy;” but, “He acted as if he was crazy;” nor, “Sing like I do;” 
but, “Sing as I do;” nor, “I have no other friend but you;” but, “I have 
no other friend than you;” nor, “I have no friend than you;” but, “I 
have no friend but you.” 


Infinitives. 

Don’t saj r — 

“They meant to never return;” but, “They meant never to return;” 
nor, “He has broken his word and is likely to again;” but, “He has 
broken his word and is likely to break it again;” nor, “Do as I told you 
to;” but, “Do as I told you;” nor, “Come and see me;” but, “Come to 
see me;” nor, “Try and do your best;” but, “Try to do your best;” nor, 
“I intend to have gone;” but, “I intended to go;” nor, “We hoped to 
have been present;” but, “We hoped to be present.” 


A FURTHER COLLECTION OF WRONG CHOICE OF WORDS. 


Don’t say— 

Blowed, knowed, etc., for blew, knew, etc.; drownded for drowned; 
preventative for preventive; unbeknown for unknown; I ain’t for I’m 
not; just as lives for as lief; attackted for attacked; they ain’t for 
they’re not; he ain’t for he isn’t; I am done for I have done; them 
things for those things; nowheres for nowhere; to home for at home; 
thanks for thank you; gents for gentlemen; pants for trousers; specs 
for spectacles. 

Don’t say— 

“Where was you?” but, “Where were you?” nor, “Try and lift this 
weight;” but, “Try to lift this weight;” nor, “The event transpired in 
1776;” but, “The event occurred (or happened) in 1776;” nor, “Try the 
experiment;” but, “Make the experiment;” nor, “I live in number ten 
on Pine street;” but, “I live at number ten in Pine street;” nor, “I met 
him on the street;” but, “I met him in the street;” nor, those kind, 
these sort; but, “that kind, this sort;” nor, “He is some weaker to¬ 
day;” but, “He is somewhat weaker to-day;” nor, “real pleasant, real 
cold;” but, “really pleasant, very cold;” nor, “Quite a number; quite a 
display;” but, “a large number, a great display;” nor, “I was raised in 
Ohio;” but, “I was reared in Ohio;” nor, “Money is plenty;” but, 
“Money is plentiful;” nor, “Who was the party you met;” but, “Who 




HOW TO USE THE ENGLISH LANGUAGE. 


19 


was the person you met?” nor, “He is thoroughly posted;” but, “He is 
thoroughly informed;” nor, “The work is partially done;” but, “The 
work is partly done;” nor, “He comes most every day;” but, “He comes 
almost every day;” nor, “Get on to the table;” but, “Get upon the 
table;” nor, “Mad;” but, “angry;” nor, “Leave it alone;” but, “Let it 
alone;” nor, “Lay down, Rover;” but, “Lie down, Rover.” 

Don’t say— 

“He did it like I do it;” but, “He did it as I do it;” nor, “What will 
you have, lady?” but, “What will you have, madam?” nor, “She is a 
good lady;” but, “She is a good woman;” nor, “Milk is healthy for chil¬ 
dren;” but, “Milk is wholesome for children;” nor, “hurry up;” but, 
“make haste;” nor, “hung;” but, “hanged;” nor, “Apartments for fe¬ 
males;” but, “Apartments for women;” nor, “I expect he left town;” 
but, “I suppose he left town;” nor, “I guess he will go;” but, “I think 
he will go;” nor, “The twins loved one another;” but, “The twins loved 
each other;” nor, “The quartette were jealous of each other;” but, “The 
quartette were jealous of one another;” nor, “He done it quickly;” but, 
“He did it quickly;” nor, “He don’t talk correctly,” but, “He doesn’t 
talk correctly;” nor, “The train is at the depot;” but, “The train is 
at the station;” nor, “I consider him honest;” but, “I think him 
honest.” 

Don’t say— 

“My father is sick, but not dangerous;” but, “My father is sick, but 
not in danger;” nor, “A couple of men;” but, “Two men;” nor, “He 
died with consumption;” but, “He died of consumption;” nor, “Can I 
close the window?” but, “May I close the window?” nor, “They are 
both alike;” but, “They are alike;” nor, “John was bound to go;” but, 
“John was determined to go;” nor, “Among two things;” but, “be¬ 
tween two things;” nor, “Between three or more;” but, “Among three 
or more;” nor, “This occurred sometime back;” but, “This occurred 
sometime ago;” nor, “He spent the balance of his vacation in London;” 
but, “He spent the rest of his vacation in London;” nor, “He is very 
bad to-day;” but, “He is very ill to-day;” nor, “Where shall I be apt to 
find it?” but, “Where shall I be likely to find it?” nor, “He cannot walk 
any;” but, “He cannot walk at all;” nor, “The delay aggravated me;” 
but, “The delay irritated me.” 

Hence, whence and thence, denoting departure, etc., may be used 
without the word from. The idea of from is included in the word 
whence—therefore it is unnecessary to say “From whence.” 

Hither, thither, and whither, denoting to place, have generally been 
superseded by here, there, and where. But there is no good reason 


20 


HOW TO USE THE ENGLISH LANGUAGE. 


why they should not be used. If, however, they are used, it is unneces¬ 
sary to add the word to, because that is implied—“Whither are you 
going-?” “Where are you going?” 

The term worser has gone out of use; but lesser is still retained. 

Better say “Six weeks ago,” than “Six weeks back.” 

Better say “Since which time,” than “Since when.” 

Better say “I repeated it,” than “I said so over again.” 

Avoid such phrases as “Nothing to boast of.” “Suffering from the 
blues.” All such sentences indicate vulgarity. 

To say “Do not give him no more of your money,” is equivalent to 
saying “Give him some of your money.” Say “Do not give him any of 
your money.” 

Say “The first two,” and the last two,” instead of “the two first,” 
“the two last.” 

In place of— 

“I go now and then,” say “I go sometimes (or often).” 

“Who finds him in clothes?” say “Who provides him with clothes?” 

“I could scarcely imagine but w r hat,” say “I could scarcely imagine 
but that.” 

“What may your name be?” say “What is your name?” 

“I knew it previous to your telling me,” say “I knew it previously to 
your telling me.” 

“He is a bad grammarian,” say “He is not a grammarian.” 

“As soon as ever,” say “As soon as.” 

“In its primary sense,” say “In its primitive sense.” 

“It grieves me to see you,” say “I am grieved to see you.” 

“He plunged down into the river,” say “He plunged into the river.” 

“He died from negligence,” say “He died through neglect,” or “in 
consequence of neglect.” 

“I am not so tail as him,” say “I am not so tall as he.” 

“He and they we know,” say “Him and them.” 

“As far as I can see,” say “So far as I can see.” 

“A new pair of gloves,” say “A pair of new gloves.” 

“For you and I,” say “For you and me.” 

“I would do the same if I was him,” say “I would do the same if I 
were he.” 

“I never sing whenever I can help it,” say “I never sing when I can 
help it.” 

“Before I do that I must first ask leave,” say “Before I do that I must 
ask leave.” 

“He came the last of all,” say “He came the last.” 




HOW TO USE THE ENGLISH LANGUAGE. 21 

“Universal,” with reference to tilings that have any limit, say “gen¬ 
eral;” “generally approved,” instead of “universally approved;” “gen¬ 
erally beloved,” instead of “universally beloved.” 

“They ruined one another,” say “They ruined each other.” 

“This much is certain,” say “Thus much is certain,” or “So much is 
certain.” 

i 

‘Tut your watch in your pocket,” say “Put your watch into your 
pocket.” 

“Nobody else but her,” say “Nobody but her.” 

“I don’t think so,” say “I think not.” 

“You have a right to pay me,” say “It is right that you should pay 
me.” 

“Two spoonsful,” say “Two spoonfuls.” 

“I will send it conformable to your orders,” say “I will send it con¬ 
formably to your orders.” 

“To be given away gratis,” say “To be given away.” 

“The want of learning, courage and energy are more visible,” say, 
“Is more visible.” 

“The weather is hot,” say “The weather is very warm.” 

“I sweat,” say “I perspire.” 

“I only want two dollars,” say “I want only two dollars.” 

“A large enough room,” say “A room large enough.” 

“I am slight in comparison to you,” say “I am slight in comparison 
with you.” 

“Handsome is as handsome does,” say “Handsome is who handsome 
does.” 

“The book fell on the floor,” say “The book fell to the floor.” 

“I will add one more argument,” say “I will add one argument more,” 
or “another argument.” 

“This town is not as large as we thought,” say “This town is not 
so large as we thought.” 

“Either of the three,” say “Any one of the three.” 

Instead of saying “The effort you are making for meeting the bill,” 
say “The effort you are making to meet the bill.” 

Instead of saying “I had not the pleasure of hearing his sentiments 
when I wrote that letter,” say “I had not the pleasure of having heard,” 
etc. 

Avoid such expressions as “God bless me!” “My Lord!” “Upon my 
soul,” etc., which are vulgar on the one hand, and savor of impiety on 
the other, because “Thou shalt not take the name of the Lord thy God 
in vain.” 


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Dictionary of Several Thousand AYords of Similar and 

Contrary Meaning. 

A common fault is to use, when writing, the same word several 
times in a sentence. Ko two words in the English language have 
exactly the same significance, but if we desire to express the pre¬ 
cise meaning which it is intended to convey, and, at the same 
time, avoid repetitions, it is well to have at hand a Dictionary of 
Synonyms. 

The writer should give attention to the selection of different 
words having a similar meaning and also note the appended 
antonyms, or words of opposite meaning, which are enclosed in 
parentheses. 

In the following, the small letter n means noun; a means ad¬ 
jective; v means verb. 

ABANDON—leave, forsake, desert, renounce, relinquish, quit, waive. 
(Keep, cherish.) 

ABANDONED—deserted, forsaken, wicked, reprobate, dissolute, profli¬ 
gate, flagitious, corrupt, depraved. (Cared for, virtuous.) 
ABANDONMENT—leaving, desertion, dereliction, renunciation, defec¬ 
tion. 

ABASEMENT—degradation, fall, degeneracy, humiliation, abjection, 
debasement, servility. (Honor.) 

ABASH—bewilder, disconcert, discompose, confound, confuse, shame. 
(Embolden.) 

ABATE—lessen, reduce, subside, decrease, diminish. 

ABBREVIATE—shorten, abridge, condense, contract, curtail, reduce. 
(Extend.) 


22 









SYNONYMS AND ANTONYMS. 23 

ABDICATE—give up, resign, renounce, abandon, forsake, relinquish, 
quit. 

ABET—help, encourage, instigate, incite, stimulate,aid, assist. (Resist.) 

ABETTOR—assistant, accessory, accomplice, promotor, instigator, co¬ 
adjutor, associate, companion, co-operator. (Opponent.) 

ABHOR—dislike intensely, hate, detest, abominate, loathe, nauseate. 
(Love.) 

ABILITY—capability, talent, faculty, capacity, qualification, aptitude, 
aptness, expertness, skill, efficiency, accomplishment, attainment. 
(Incompetency.) 

ABJECT—grovelling, low, mean, base, ignoble, worthless, vile, servile, 
contemptible. (Noble.) 

ABJURE—recant, forswear, disclaim, recall, revoke, retract, renounce. 
(Maintain.) 

ABLE—strong, powerful, muscular, stalwart, vigorous, athletic, robust, 
brawny, skillful, adroit, competent, efficient, capable, clever, self- 
qualified, telling, fitted. (Weak.) 

ABODE—residence, habitation, dwelling, domicile, home, quarters, 
lodging. 

ABOLISH—quash, destroy, revoke, abrogate, annul, cancel, annihilate, 
extinguish, vitiate, invalidate, nullify. (Establish, enforce.) 

ABOMINABLE—hateful, detestable, odious, vile, execrable. (Lovable.) 

ABORTIVE—fruitless, ineffectual, idle, inoperative, vain, futile. 
(Effectual.) 

ABOUT—concerning, regarding, as to, respecting, with respect to, re¬ 
ferring to, around, nearly, approximately. 

ABSCOND—run off, steal away, decamp, bolt. 

ABSENT— a., abstracted, not attending to, listless, dreamy. (Present.) 

ABSOLUTE—entire, complete, unconditional, unqualified, unrestricted, 
despotic, arbitrary, tyrannous, imperative, authoritative, imperi¬ 
ous. (Limited.) 

ABSORB—engross, swallow up, engulf, imbibe, consume, merge, fuse. 

ABSURD—silly, foolish, preposterous, ridiculous, irrational, unreason¬ 
able, nonsensical, inconsistent. (Wise, solemn.) 

ABUSE— v ., asperse, revile, vilify, reproach, calumniate, defame, slan¬ 
der, scandalize, malign, traduce, disparage, depreciate, ill-use. 
(Praise, protect.) 

ABUSE— n., scurrility, ribaldry, contumely, obloquy, approbrium, foul, 
invective, vituperation, ill-usage. (Praise, protection.) 

ACCEDE—assent to, consent, acquiesce, comply with, agree, coincide, 
concur, approve. (Protest.) 


24 


SYNONYMS AND ANTONYMS. 


ACCELERATE—hasten, hurry, expedite, forward, quicken, dispatch. 
(Retard.) 

ACCEPT—receive, take, admit. (Refuse.) 

xVCCEPTABLE—agreeable, pleasing, pleasurable, gratifying, welcome. 
(Displeasing.) 

ACCIDENT—casualty, incident, contingency, adventure, chance. 

ACCOMMODATE—serve, oblige, adapt, adjust, fit, suit. (Disoblige, 
impede.) 

ACCOMPLICE—confederate, accessory, abettor, coadjutor, assistant, 
ally, associate. (Adversary.) 

ACCOMPLISH—do, effect, finish, execute, achieve, complete, perfect, 
consummate. (Fail.) 

ACCOMPLISHMENT—attainment, qualification, acquirement. (Defect.) 

ACCORD—grant, allow, admit, concede. (Deny.) 

ACCOST—salute, address, speak to, stop, greet. 

ACCOUNT—narrative, description, narration, relation, detail, recital, 
moneys, reckoning, bill, charge. 

ACCOUNTABLE—punishable, answerable, amenable, responsible, liable. 

ACCUMULATE—bring together, amass, collect, gather. (Scatter, dis¬ 
sipate.) 

ACCUMULATION—collection, store, mass, congeries, concentration. 

ACCURATE—correct, exact, precise, nice, truthful. (Erroneous, care¬ 
less.) 

ACHIEVE—do, accomplish, effect, fulfill, execute, gain, win. 

ACHIEVEMENT—feat, exploit, accomplishment, attainment, perform¬ 
ance, acquirement, gain. (Failure.) 

ACKNOWLEDGE—admit, confess, own, avow, grant, recognize, allow, 
concede. (Deny.) 

ACQUAINT—inform, enlighten, apprise, make, aware, make known, 
notify, communicate. (Deceive.) 

ACQUAINTANCE—familiarity, intimacy, cognizance, fellowship, com¬ 
panionship, knowledge. (Unfamiliarity.) 

ACQUIESCE—agree, accede, assent, comply, consent, give way, coin¬ 
cide with. (Protest.) 

ACQUIT—Pardon, forgive, discharge, set free, clear, absolve. (Con¬ 
demn, convince.) 

ACT—do, operate, make, perform, play, enact. 

ACTION—deed, achievement, feat, exploit, accomplishment, battle en¬ 
gagement, instrumentality. 

ACTIVE—lively, sprightly, alert, agile, nimble, brisk, quick, suple, 
prompt, vigilant, industrious. (Lazj 1 -, passive.) 



SYNONYMS AND ANTONYMS. 


25 


ACTUAL—real, positive, genuine, certain. (Fictitious.) 

ACUTE—shrewd, intelligent, penetrating, piercing, keen. (Dull.) 
ADAPT—accommodate, suit, fit, conform. 

ADDICTED—devoted, wedded, attached, dedicated. 

ADDITION—increase, accession, augmentation, reinforcement. (Sub¬ 
traction, separation.) 

ADDRESS—speech, discourse, appeal, oration, tact, skill, ability, dex¬ 
terity, deportment, demeanor. 

ADHESION—adherence, attachment, fidelity, devotion. (Aloofness.) 
ADJACENT—near to, adjoining, contiguous, conterminous, bordering, 
neighboring. (Distant.) 

ADJOURN—defer, prorogue, postpone, delay. 

ADJUNCT—appendage, appurtenance, appendency, dependency. 
ADJUST—set right, fit, accommodate, adapt, arrange, settle, regulate, 
organize. (Confuse.) 

ADMIRABLE—striking, surprising, wonderful, astonishing. (Detesta¬ 
ble.) 

ADMIT—allow, permit, suffer, tolerate. (Deny.) 

ADVANTAGEOUS—beneficial. (Hurtful.) 

AFFECTION—love. (Aversion.) 

AFFECTIONATE—fond, kind. (Harsh.) 

AGREEABLE—pleasant, pleasing, charming. (Disagreeable.) 
ALTERNATING—intermittent. (Continual.) 

AMBASSADOR—Envoy, plenipotentiary, minister. 

AMEND—improve, correct, better, mend. (Impair.) 

ANGER—ire, wrath, indignation, resentment, 

APPROPRIATE—assume, ascribe, arrogate, usurp. 

ARGUE—debate, dispute, reason upon. 

ARISE—flow, emanate, spring, proceed, rise, issue. 

ARTFUL—disingenuous, sly, tricky, insincere. (Candid.) 

ARTIFICE—trick, stratagem, finesse. 

ASSOCIATION—combination, company, partnership, society. 
ATTACK—assail, assault, encounter. (Defend.) 

AUDACITY—boldness, effrontery. (Meekness.) 

AUSTERE—rigid, rigorous, severe, stem. (Dissolute.) 

AVARICIOUS—niggardly, miserly, parsimonious. (Generous.) 
AVERSION—antipathy, dislike, hatred, repugnance. (Affection.) 
AWE—dread, fear, reverence. (Familiarity.) 

AWKWARD—clumsy. (G raceful.) 

AXIOM—adage, aphorism, apothegm, by-word, maxim, proverb, saying. 


26 


SYNONYMS AND ANTONYMS. 


BABBLE—chatter, prattle, prate. 

BAD—wicked, evil. (Good.) 

BAFFLE—confound, defeat, disconcert. (Aid, abet.) 

BASE—vile, mean. (Noble.) 

BATTLE—action, combat, engagement. 

BEAR—carry, convey, transport. 

BEAR—endure, suffer, support. 

BEASTLY—brutal, sensual, bestial. 

BEAT—defeat, overpow'er, overthrow, rout. 

BEAUTIFUL—fine, handsome, pretty. (Homely, ugly.) 

BECOMING—decent, fit, seemly, suitable. (Unbecoming.) 

BEG—beseech, entreat, implore, solicit, supplicate. (Give.) 
BEHAVIOR—carriage, conduct, deportment, demeanor. 

BELIEF—credit, faith, trust. (Doubt.) 

BENEFICENT—bountiful, generous, liberal, munificent. (Covetous, 
miserly.) 

BENEFIT—favor, advantage, kindness, tenderness. (Malevolence.) 
BLAME—censure, condemn, reprove, reproach, upbraid. (Praise.) 
BLEMISH—flaw, speck, stain. (Ornament.) 

BLIND—sightless, heedless. 

BLOT—cancel, efface, expunge, erase, obliterate. 

BOLD—brave, daring, fearless, intrepid, undaunted. (Timid.) 
BORDER—brim, brink, edge, margin, verge, boundary, confine, frontier. 
BOUND—circumscribe, confine, limit, restrict. 

BRAVE—dare, defy. 

BRAVERY—courage, valor. (Cowardice.) 

BREAK—bruise, crush, pound, squeeze. 

BREEZE—blast, gale, gust, hurricane, storm, tempest. 

BRIGHT—clear, radiant, shining. (Dull.) 

BRITTLE—frail, weak, infirm, fragile. 

BURIAL—interment, sepulture. (Resurrection.) 

BUSINESS—avocation, employment, engagement, occupation, art, pro¬ 
fession, trade. 

BUSTLE—stir, tumult, fuss. (Quiet.) 

CALAMITY—disaster, misfortune, mischance, mishap. (Good fortune.) 
CALM—collected, composed, placid, serene. (Stormy, unsettled.) 
CAPABLE—able, competent. (Incompetent.) 

CAPTIOUS—fretful, cross, peevish, petulant. (Good-natured.) 

CARE—anxiety, concern, solicitude, heed, attention. (Heedlessness, 
negligence.) 


SYNONYMS AND ANTONYMS. 


27 


CARESS—kiss, embrace. (Spurn, buffet.) 

CARNAGE—butchery, massacre, slaughter. 

CAUSE—motive, reason. (Effect, consequence.) 

CEASE—discontinue, leave off. (Continue.) 

CENSURE—animadvert, criticise. (Praise.) 

CERTAIN—secure, sure. (Doubtful.) 

CESSATION—intermission, rest, stop. (Continuance.) 

CHANCE—fate, fortune. (Design.) 

CHANGE—barter, exchange, substitute. 

CHANGEABLE—fickle, inconstant, mutable, variable. (Unchangeable.) 
CHARACTER—reputation, repute, standing. 

CHARM—captivate, enchant, enrapture, fascinate. 

CHASTITY"—purity, continence, virtue. (Lewdness.) 

CHEAP—inexpensive, inferior, common. (Dear.) 

CHEERFUL—gay, merry, sprightly. (Mournful.) 

CHIEF—chieftain, head, leader. (Subordinate.) 

CIRCUMSTANCE—fact, incident. 

CLASS—degree, order, rank. 

CLEAR—bright, lucid, vivid. (Opaque.) 

CLEVER—adroit, dexterous, expert, skillful. (Stupid.) 

CLOTHED—clad, dressed. (Naked.) 

COARSE—rude, rough, unpolished. (Fine.) 

COAX—cajole, fawn, wheedle. 

COLD—cool, frigid, wintry, stoical. (Warm.) 

COLOR—dye, stain, tinge. 

COLORABLE—ostensible, plausible, specious. 

COMBINATION—cabal, conspiracy, plot. 

COMMAND—injunction, order, precept. 

COMMODITY"—goods, merchandise, ware. 

COMMON—mean, ordinary, vulgar. (Uncommon, extradinary.) 
COMPASSION—sympathy, pity, clemency. (Cruelty, severity.) 
COMPEL—force, oblige, necessitate. (Coax, lead.) 

COMPENSATION—amends, recompense, remuneration, requital, re¬ 
ward. 

COMPENDIUM—compend, abridgement. (Enlargement.) 

COMPLAIN—lament, murmur, regret, repine. (Rejoice.) 

COMPLY—accede, conform, submit, yield. (Refuse.) 

COMPOUND—complex. (Simple.) 

COMPREHEND—comprise, include, embrace, grasp, understand, per¬ 
ceive. (Exclude, mistake.) 

COMPRISE—comprehend, contain, embrace, include. 


28 


SYNONYMS AND ANTONYMS. 


CONCEAL—hide, secrete. (Uncover.) 

CONCEIVE—comprehend, understand. 

CONCLUSION—inference, deduction. 

CONDEMN—censure, blame, disapprove. (Justify, exonerate.) 
CONDUCT—direct, guide, lead, govern, regulate, manage. 

CONFIRM—Corroborate, approve, attest. (Contradict.) 

CONFLICT—combat, contest, contention, struggle. (Peace, quiet.) 
CONFUTE—disprove, refute, oppugn. (Approve.) 

CONQUER—overcome, subdue, surmount, vanquish. (Defeat.) 
CONSEQUENCE—effect, event, issue, result. (Cause.) 

CONSIDER—reflect, ponder, weigh. 

CONSISTENT—constant, compatible. (Inconsistent.) 

CONSOLE—comfort, solace. (Harrow, worry.) 

CONSTANCY—firmness, stability, steadiness. (Fickleness.) 
CONTAMINATE—corrupt, defile, pollute, taint, 

CONTEMN—despise, disdain, scorn. (Esteem.) 

CONTEMPLATE—meditate, muse. 

CONTEMPTIBLE—despicable, paltry, pitiful, vile, mean. (Noble.) 
CONTEND—contest, dispute, strive, struggle, combat. 

CONTINUAL—constant, continuous, perpetual, incessant. (Intermit¬ 
tent.) 

CONTINUANCE—continuation, duration. (Cessation.) 

CONTINUE—persist, persevere, pursue, prosecute. (Cease.) 
CONTRADICT—deny, gainsay, oppose. (Confirm.) 

COOL—cold, frigid. (Hot.) 

CORRECT—rectify, reform. 

COST—charge, expense, price. 

COVETOUSNESS—avarice, cupidity. (Beneficence.) 

COWARDICE—fear, timidity, pusillanimity. (Courage.) 

CRIME—sin, vice, misdemeanor. (Virtue.) 

CRIMINAL—convict, culprit, felon, malefactor. 

CROOKED—bent, curved, oblique. (Straight.) 

CRUEL—barbarous, brutal, inhuman, savage. (Kind.) 

CULTIVATION—culture, refinement. 

CURSORY—desultory, hasty, slight. (Thorough.) 

CUSTOM—fashion, manner, practice. 

DANGER—hazard, peril. (Safety.) 

DARK—dismal, opaque, obscure, dim. (Light.) 

DEADLY—fatal, destructive, mortal. 

DEAR—beloved, precious, costly, expensive. (Despised, cheap.) 


SYNONYMS AND ANTONYMS. 


29 


DEATH—departure, decease, demise. (Life.) 

DECAY—decline, consumption. (Growth.) 

DECEIVE—delude, dupe, cheat. 

DECEIT—cheat, imposition, trick, delusion, guile, beguilement, treach¬ 
ery, sham. (Truthfulness.) 

DECIDE—determine, settle, adjudicate, terminate, resolve. 

DECIPHER—read, spell, interpret, solve. 

DECISION—determination, conclusion, resolution, firmness. (Vacilla¬ 
tion.) 

DECLAMATION—oratory, elocution, harangue, effusion, debate. 
DECLARATION—avowal, 'manifestation, statement, profession. 
DECREASE—diminish, lessen, wane, decline, retrench, curtail, reduce. 
(Growth.) 

DEDICATE—devote, consecrate, offer, apportion. 

DEED—act, action, commission, achievement, instrument, document. 
DEEM, judge, estimate, consider, think, suppose, conceive. 

DEEP—profound, subterranean, , submerged, designing, abstruse, 
learned. (Shallow.) 

DEFACE— mar, spoil, injure, disfigure. (Beautify.) 

DEFAULT—lapse, forfeit, omission, absence, want, failure. 

DEFECT—imperfection, flaw, fault, blemish. 

DEFEND—guard, protect, justify. 

DEFENSE—excuse, plea, vindication, bulwark, rampart. 

DEFER—delay, postpone, put off, prorogue, adjourn. (Force, expedite.) 
DEFICIENT—short, wanting, inadequate, scanty, incomplete. (Com¬ 
plete, perfect.) 

DEFILE— v., pollute, corrupt, sully. (Beautify.) 

DEFINE—fix, settle, determine, limit. 

DEFRAY—meet, liquidate, pay, discharge. 

DEGREE—grade, extent, measure. 

DELIBERATE— v., consider, meditate, consult, ponder, debate. 
DELIBERATE—a.,purposed, intentional, designed, determined. 
(Hasty.) 

DELICACY—nicety, dainty, refinement, tact, softness, modesty. (Boor¬ 
ishness, indelicacy.) 

DELICATE—tender, fragile, dainty, refined. (Coarse.) 

DELICIOUS—sweet, palatable. (Nauseous.) 

DELIGHT— enjoyment, pleasure, happiness, transport, ecstacy, glad¬ 
ness, rapture, bliss. (Annoyance.) 

DELIVER—liberate, free, rescue, pronounce, give, hand over. (Retain.) 
DEMONSTRATE—prove, show, exhibit, illustrate. 


30 


SYNONYMS AND ANTONYMS. 


DEPART—leave, quit, decamp, retire, withdraw, vanish. (Remain.) 
DEPRIVE—strip, bereave, despoil, rob, divest. 

DEPUTE—appoint, commission, charge, intrust, delegate, authorize, 
accredit. 

DERISION—scorn, contempt, contumely, disrespect. 

DERIVATION—origin, source, beginning, cause, etymology, root. 
DESCRIBE—delineate, portray, explain, illustrate, define, picture. 
DESECRATE—profane, secularize, misuse, abuse, pollute. (Keep holy.) 
DESERVE—merit, earn, justify, win. 

DESIGN— n., delineation, sketch, drawing, cunning, artfulness, contri¬ 
vance. 

DESIRABLE—expedient, advisable, valuable, acceptable, proper, judi¬ 
cious, beneficial, profitable, good. 

DESIRE— n ., longing, affection, craving. 

DESIST—cease, stop, discontinue, drop, abstain, forbare. (Continue, 
persevere.) 

DESOLATE—bereaved, forlorn, forsaken, deserted, wild, waste, bare, 
bleak, lonety. (Pleasant, happy.) 

DESPERATE—wild, daring, audacious, determined, reckless. 
DESPISED—scorned, hated. 

DESTINY—fate, decree, doom, end. 

DESTRUCTIVE—detrimental, hurtful, noxious, injurious, deleterious, 
baleful, baneful, subversive. (Creative, constructive.) 

DESUETUDE—disuse, discontinuance. (Maintenance.) 

DESULTORY—rambling, discursive, loose, unmethodical, superficial, 
unsettled, erratic. 

DETAIL— n., particular, specification, minutae. 

DETAIL— v., particularize, enumerate, specify. (Generalize.) 

DETER—warn, stop, dissuade, terrify, scare. (Encourage.) 
DETRIMENT—loss, harm, injury, deterioration. (Benefit.) 

DEVELOP—unfold, amplify, expand, enlarge. 

DEVICE—artifice, expedient, contrivance. 

DEVOID—void, wanting, destitute, unendowed, unprovided. (Full, 
complete.) 

DEVOTED—attached, fond, absorbed, dedicated. 

DICTATE—prompt, suggest, enjoin, order, command. 

DICTATORIAL—imperative, imperious, domineering, arbitrary, tyran¬ 
nical, overbearing. (Submissive.) 

DIE—expire, depart, perish, decline, languish, wane, fade, decay. 

DIET—food, victuals, nourishment, nutriment, sustenance, fare. 




SYNONYMS AND ANTONYMS. 


31 


DIFFERENCE—separation, disagreement, discord, dissent, estrange¬ 
ment, variety. 

DIFFERENT—various, manifold, diverse, unlike, separate, distinct. 
(Similar, homogeneous.) 

DIFFICULT—hard, intricate, involved, perplexing, obscure, unmanage¬ 
able. (Easy.) 

DIFFUSE—discursive, prolix, diluted, copious. 

DIGNIFY"—aggrandize, elevate, invest, exalt, advance, promote, honor. 
(Degrade.) 

DILATE—stretch, widen, expand, swell, distend, enlarge, descant, ex¬ 
patiate. 

DILATORY"—tardy, procrastinating, behindhand, lagging, dwadling. 
(Prompt.) 

DILIGENCE—care, assiduity, attention, heed, industry. (Negligence.) 

DIMINISH—lessen, reduce, contract, curtail, retrench. (Increase.) 

DISABILITY—unfitness, incapacity. 

DISCERN—descry, observe, recognize, see, discriminate, separate, per¬ 
ceive. 

DISCIPLINE—order, strictness, training, coercion, punishment, organi¬ 
zation. (Confusion, demoralization.) 

DISCOY"ER—make known, find, invent, contrive, expose, reveal. 

DISCREDITABLE—shameful, disgraceful, scandalous, disreputable. 
(Creditable.) 

DISCREET—cautious, prudent, wary, judicious. (Indiscreet.) 

DISCREPANCY"—disagreement, difference, variance. (Agreement.) 

DISCRIMINATION—acuteness, discernment, judgment, caution. 

DISEASE—complaint, malady, disorder, ailment, sickness. 

DISGRACE— n., disrepute, reproach, dishonor, shame, odium. (Honor.) 

DISGRACE— v., debase, degrade, defame, discredit. (Exalt.) 

DISGUST—dislike, distaste, loathing, abomination, abhorrence. (Ad¬ 
miration.) 

DISHONEST—unjust, fraudulent, unfair, deceitful, cheating, deceptive, 
wrongful. (Honest.) 

DISMAY— V., terrify, frighten, scare, daunt, appall, dishearten. (En¬ 
courage.) 

DISMAY 7- — n., terror, dread, fear, fright. (Assurance.) 

DISMISS—send off, discharge, discard, banish. (Retain.) 

DISPEL—scatter, drive away, disperse, dissipate. (Collect.) 

DISPLAY 7- —show, spread out, exhibit, expose. (Hide.) 

DISPOSE—arrange, place, order, give, bestow. 

DISPUTE— 1\, argue, contest, contend, question, impugn. (Assent.) 


32 


SYNONYMS AND ANTONYMS. 


DISPUTE— n argument, debate, controversy, quarrel, disagreement. 
(Harmony.) 

DISSENT—disagree, differ, vary. (Assent.) 

DISTINCT—clear, plain, obvious, different, separate. (Obscure, indis¬ 
tinct.) 

DISTINGUISH—perceive, discern, mark out, divide, discriminate. 

DISTINGUISHED—famous, glorious, far-famed, noted, illustrious, emi¬ 
nent, celebrated. (Obscure, unknown, ordinary.) 

DISTRACT—perplex, bewilder. (Calm, concentrate.) 

DISTRIBUTE—allot, share, dispense, apportion, deal. (Collect.) 

DISTURB—derange, discompose, agitate, rouse, interrupt, confuse, an¬ 
noy, trouble, vex, worry. (Pacify, quiet.) 

DISUSE—discontinuance, abolition, dusuetude. (Use.) 

DIVIDE—part, separate, distribute, sever, sunder. 

DIVINE—godlike, holy, heavenly, sacred, a parson, clergyman, min¬ 
ister. 

DO—effect, make, perform, accomplish, finished, transact. 

DOCILE—tractable, teachable, complaint, tame. (Stubborn.) 

DOCTRINE—tenet, articles of belief, creed, dogma, teaching. 

DOLEFUL—dolorous, woe-begone, rueful, dismal, piteous. (Joyous.) 

DOOM— n., sentence, verdict, judgment, fate, lot, destiny. 

DOUBT—uncertainty, suspense, hesitation, scruple, ambiguity. 
(Certainty.) 

DRAW—pull, haul, drag, attract, inhale, sketch, describe. 

DREAD— n., fear, horror, terror, alarm, dismay, awe. (Boldness, assur¬ 
ance.) 

DREADFUL—fearful, frightful, shocking, awful, horrible, horrid, ter¬ 
rific. 

DRESS—»., clothing, attire, apparel, garments, costume, garb, livery. 

DRIFT—purpose, meaning, scope, aim, tendency, direction. 

DROLL—funny, laughable, comic, whimsical, queer, amusing. (Solemn.) 

DROWN—inundate, swamp, submerge, overwhelm, engulf. 

DRY— a., arid, parched, lifeless, dull, tedious, uninteresting, meagre. 
(Moist, interesting, succulent.) 

DUE—owing to, attributable to, just, fair, proper, debt. 

DULL—stupid, gloomy, sad, dismal, commonplace. (Bright.) 

DUNCE—simpleton, fool, ninny, idiot. (Sage.) 

DURABLE—lasting, permanent, abiding, continuing. (Ephemeral,, 
perishable.) 

DWELL—stay, stop, abide, sojourn, linger, tarry. 

DWINDLE—pine, waste, diminish, decrease. (Grow.) 


SYNONYMS AND ANTONYMS. 


33 


EAGER—hot, ardent, impassioned, forward, impatient. (Diffident.) 

EARN acquire, obtain, win, gain, achieve. 

EARNEST a., ardent, serious, grave, solemn, warm. (Trifling.) 

EARNEST— n., pledge, pawn. 

EASE— n., comfort, rest. (Worry.) 

EASE— v., calm, alleviate, allay, mitigate, appease, assuage, pacify, dis¬ 
burden, rid. (Annoy, worry.) 

EASY—light, comfortable, unconstrained. (Difficult, hard.) 

ECCENTRIC—irregular, anomalous, singular, odd, abnormal, wayward, 
particular, strange. (Regular, ordinary.) 

ECONOMICAL—sparing, saving, provident, thrifty, frugal, careful, nig¬ 
gardly. (Wasteful.) 

EDGE—border, brink, rim, brim, margin, verge. 

EFFACE—blot out, expunge, obliterate, wipe out, cancel, erase. 

EFFECT— n., consequence, result, issue, event, execution, operation. 

EFFECT— v., accomplish, fulfill, realize, achieve, execute, operate, com¬ 
plete. 

EFFECTIVE—efficient, operative, serviceable. (Vain, ineffectually.) 

EFFICACY—efficiency, energy, agency, instrumentality. 

EFFICIENT—effectual, effective, competent, capable, able, fitted. 

ELIMINATE—drive out, expel, thrust out, eject, cast out, oust, dislodge, 
banish, proscribe. 

ELOQUENCE—oratory, rhetoric, declamation. 

ELUCIDATE—make plain, explain, clear up, illustrate. 

ELUDE—evade, escape, avoid, shun. 

EMBARRASS—perplex, entangle, distress, trouble. (Assist.) 

EMBELLISH—adorn, decorate, bedeck, beautify, deck. (Disfigure.) 

EMBOLDEN—inspirit, animate, encourage, cheer, urge, impel, stimu¬ 
late. (Discourage.) 

EMINENT—distinguished, signal, conspicuous, noted, prominent, ele¬ 
vated, renowned, famous, glorious, illustrious. (Obscure, unknown.) 

EMIT—give out, throw out, exhale, discharge, vent. 

EMOTION— perturbation, agitation, trepidation, tremor, mental con¬ 
flict. 

EMPLOY—occupy, busy, take up with, engross. 

EMPLOYMENT—business, avocation, engagement, office, function, 
trade, profession, occupation, calling, vocation. 

ENCOMPASS— v., encircle, surround, gird, beset. 

ENCOUNTER—attack, conflict, combat, assault, onset, engagement, 
battle, action. 



34 


SYNONYMS AND ANTONYMS. 


ENCOURAGE—countenance, sanction, support, foster, cherish, inspirit, 
embolden, animate, cheer, incite, urge, impel, stimulate. (Deter.) 
END— n., aim, object, purpose, result, conclusion, upshot, close, expira¬ 
tion, termination, extremity, sequel. 

ENDEAVOR—attempt, try, essay, strive, aim. 

ENDURANCE—continuation, duration, fortitude, patience, resignation. 
ENDURE— v., continue, support, bear, sustain, suffer, brook, undergo. 
(Perish.) 

ENEMl r —foe, antagonist, adversarj', opponent. (Friend.) 

ENERGETIC—industrious, effectual, efficacious, powerful, binding, 
stringent, forcible, nervous. (Lazy.) 

ENGAGE—employ, busy, occupy, attract, invite, allure, entertain, en¬ 
gross, take up, enlist. 

ENGROSS—absorb, busy, occupy, engage, monopolize. 

ENGULF—swallow up, absorb, imbibe, drown, submerge, bury, entomb, 
overwhelm. 

ENJOIN—order, ordain, appoint, prescribe. 

ENJOYMENT—pleasure, gratification. (Grief, sorrow, sadness.) 
ENLARGE—increase, extend, augment, broaden, swell. (Diminish.) 
ENLIGHTEN—illumine, illuminate, instruct, inform. (Befog, becloud.) 
ENLIVEN—cheer, vivify, stir up, animate, inspire, exhilarate. (Sad¬ 
den, quiet.) 

ENMITY—animosity, hostility, ill-will, maliciousness. (Friendship.) 
ENORMOUS—gigantic, colossal, huge, vast, immense, prodigious. (In¬ 
significant.) 

ENOUGH—sufficient, plenty, abundance. (Want.) 

ENRAGED—infuriated, raging, wrathful. (Pacified.) 

ENRAPTURE—enchant, fascinate, charm, captivate, bewitch. (Repel.) 
ENROLL—enlist, list, register, record. 

ENTERPRISE—undertaking, endeavor, venture, energy. 
ENTHUSIASM—earnest, devotion, zeal, ardor. (Ennui, lukewarmness.) 
ENTHUSIAST—fanatic, visionary. 

EQUAL—equable, even, like, alike, uniform. (Unequal.) 

ERADICATE—root out, extirpate, exterminate. 

ERRONEOUS—incorrect, inaccurate, inexact. (Exact.) 

ERROR—blunder, mistake. (Truth.) 

ESPECIALLY'—chiefly, particularly, principally. (Generally.) 

ESSAY'—dissertation, tract, treatise. 

ESTABLISH—build up, confirm. (Overthrow.) 

ESTEEM—regard, respect. (Contempt.) 

ESTIMATE—ai>praise, appreciate, esteem, compute, rate. 



SYNONYMS AND ANTONYMS. 


35 


ESTRANGEMENT—abstraction, alienation. 

ETERNAL—endless, everlasting-. (Finite.) 

EVADE—equivocate, prevaricate. 

EVEN—level, plain, smooth. (Uneven.) 

EVENT—accident, adventure, incident, occurrence. 

EVIL—ill, harm, mischief, misfortune. (Good.) 

EXACT—nice, particular, punctual. (Inexact.) 

EXALT—ennoble, dignify, raise. (Humble.) 

EXAMINATION—investigation, inquiry, research, search, scrutiny. 
EXCEED—excel, outdo, surpass, transcend. (Fall short.) 
EXCEPTIONAL—uncommon, rare, extraordinary. (Common.) 
EXCITE—awaken, provoke, rouse, stir up. (Lull.) 

EXCURSION—jaunt, ramble, tour, trip. 

EXECUTE—fulfill, perform. 

EXEMPT—free, cleared. (Subject.) 

EXERCISE—practice. 

EXHAUSTIVE—thorough, complete. (Cursory.) 

EXIGEN C Y—emergency. 

EXPERIMENT—proof, trial, test. 

EXPLAIN—expound, interpret, illustrate, elucidate. 

EXPRESS—declare, signify, utter, tell. 

EXTEND—reach, stretch. (Abridge.) 

EXTRAVAGANT—lavish, profuse, prodigal. (Parsimonious.) 

FABLE—apologue, novel, romance, tale. 

FACE—visage, countenance. 

FACETIOUS—pleasant, jocular, jocose. (Serious.) 

FACTOR—agent. 

FALL—to fall short, be deficient. (Accomplish.) 

FAINT—languid. (Forcible.) 

FAIR—clear. (Stormy.) 

FAIR—equitable, honest, reasonable. (Unfair.) 

FAITH—creed. (Unbelief, infidelity.) 

FAITHFUL—true, loyal, constant. (Faithless.) 

FAITHLESS—perfidious, treacherous. (Faithful.) 

FALL—drop, droop, sink, tumble. (Rise.) 

FAME—renown, reputation. 

FAMOUS—celebrated, renowned, illustrious. (Obscure.) 

FANCIFUL—capricious, fantastical, whimsical. 

FANCY r —imagination. 

FAST—rapid, quick, fleet, expeditious. ^Blow.) 




36 


SYNONYMS AND ANTONYMS. 


V 


FATIGUE—weariness, lassitude. (Vigor.) 

FEAR—timidity, timorousness. (Bravery.) 

FEELING—sensation, sense. 

FEELING—sensibility, susceptibility. (Insensibility.) 

FEROCIOUS—fierce, savage, wild, barbarous. (Mild.) 

FERTILE—fruitful, prolific, plenteous, productive. (Sterile.) 

FICTION—falsehood, fabrication. (Fact.) 

FIGURE—allegory, emblem, metaphor, symbol, type. 

FIND—find out, descry, discover, espy. (Lose, overlook.) 

FINE—a., delicate, nice. (Coarse.) 

FINE—forfeit, forfeiture, mulct, penalty. 

FIRE—glow, heat, warmth. 

FIRM—constant, solid, steadfast, fixed, stable. (Weak.) 

FIRST—foremost, earliest. (Last.) 

FIT—accommodate, adapt, adjust, suit. 

FIX—determine, establish, settle, limit. 

FLAME—blaze, flare, flash, glare. 

FLAT—level, even. 

FLEXIBLE—pliant, pliable, ductile, supple. (Inflexible.) 

FLOURISH—prosper, thrive. (Decay.) 

FLUCTUATING—wavering, hesitating, oscillating, vacillating, change. 
(Firm, steadfast, decided.) 

FLUENT—flowing, glib, voluble, unembarrassed, ready. (Hesitating.) 
FOLKS—persons, people, individuals. 

FOLLOW—succeed, ensue, imitate, copy, pursue. 

FOLLOWER—partisan, disciple, adherent, retainer, pursuer, successor. 
FOLLY—silliness, foolishness, imbecility, weakness. (Wisdom.) 

FOND—enamored, attached, affectionate. (Distant.) 

FONDNESS—affection, attachment, kindness, love. (Aversion.) 
FOOLHARDY—venturesome, incautious, hasty, adventurous, rash. 
(Cautious.) 

FOOLISH—simple, silly, irrational, absurd, preposterous, ridiculous, 
nonsensical. (Wise, discreet.) 

FOP—dandy, dude, beau, coxcomb, puppy, jackanapes. (Gentleman.) 
FORBEAR—abstain, refrain, withhold. 

FORCE— n., strength, vigor, dint, might, energy, power, violence, army, 
host. 

FORCE— v., compel. (Persuade.) 

FORECAST—forethought, foresight, premeditation, prognostication. 
FOREGO—quit, relinquish, let go, waive. 

FOREGOING—antecedent, anterior, preceding, previous, prior, former. 



SYNONYMS AND ANTONYMS. 


37 


FORERUNNER—herald, harbinger, precursor, omen. 

FORESIGHT—forethought, forecast, premeditation. 

FORGE—coin, invent, frame, feign, fabricate, counterfeit. 

FORGIVE—pardon, remit, absolve, acquit, excuse, except. 

FORLORN—forsaken, abandoned, deserted, desolate, lone, lonesome. 

FORM—»., ceremony, solemnity, observance, rite, figure, shape, con¬ 
formation, fashion, appearance, representation, semblance. 

FORM— v., make, create, produce, constitute, arrange, fashion, mould, 
shape. 

FORMAL—ceremonious, precise, exact, stiff, methodical, affected. (In¬ 
formal, natural.) 

FORMER—antecedent, anterior, previous, prior, preceding, foregoing. 

FORSAKEN—abandoned, forlorn, deserted, desolate, lone, lonesome. 

FORTHWITH—immediately, directly, instantly, instantaneously. 

(Anon.) 

FORTITL^DE—endurance, resolution, fearlessness, dauntlessness. 

(Weakness.) 

FORTUNATE—lucky, happy, auspicious, prosperous, successful. (Un¬ 
fortunate.) 

FORTUNE—chance, fate, luck, doom, destiny, property, possession, 
riches. 

FOSTER—cherish, nurse, tend, harbor, nurture. (Neglect.) 

FOUL—impure, nasty, filthy, dirty, unclean, defiled. (Pure, clean.) 

FRACTIOUS—cross, captious, petulant, touchy, testy, peevish, fretful, 
splenetic. (Tractable.) 

FRAGILE—brittle, frail, delicate, feeble. (Strong.) 

FRAGMENTS—pieces, scraps, chips, leavings, remains, remnants. 

FRAILTY—weakness, failing, foible, imperfection, fault, blemish. 
(Strength.) 

FRAME— v., construct, invent, coin, fabricate, forge, mold, feign, com¬ 
pose. 

FRANCHISE—right, exemption, immunity, privilege, freedom, suffrage. 

FRANK—artless, candid, sincere, free, easy, familiar, open, ingenuous, 
plain. (Tricky, insincere.) 

FRANTIC—distracted, mad, furious, raving, frenzied. (Quiet, subdued.) 

FRAUD—deceit, deception, duplicity, guile, cheat, imposition. (Hon¬ 
esty.) 

FREAK—fancy, humor, vagary, whim, caprice, crotchet. (Purpose, 
resolution.) 

FREE— a., liberal, generous, bountiful, bounteous, munificent, frank, 


38 


SYNONYMS AND ANTONYMS. 


candid, familiar, open, independent, unconfined, unreserved, unre¬ 
stricted, clear, loose, easy. (Slavish, stingy, artful, costly.) 

FREE— v., release, deliver, rescue, liberate, enfranchise, affranchise, 
emancipate, exempt. (Enslave, bind.) 

FREEDOM—liberty, independence, unrestraint, familiarity, license, ex¬ 
emption, privilege. (Slavery.) 

FREQUENT—often, common, usual, general. (Rare.) 

FRET—gall, chafe, agitate, irritate, vex. 

FRIENDLY—amicable, social, sociable. (Distant, reserved, cool.) 

FRIGHTFUL—fearful, dreadful, dire, direful, terrific, awful, horrible, 
horrid. 

FRIVOLOUS—trifling, trivial, petty. (Serious, earnest.) 

FRUGAL—provident, economical, saving. (Wasteful, extravagant.) 

FRUITFUL—fertile, prolific, productive, abundant, plentiful, plenteous. 
(Barren, sterile.) 

FRUITLESS—vain, useless, idle, abortive, bootless, unavailing, without 
avail. 

FRUSTRATE—defeat, foil, balk, disappoint. 

FULFILL—accomplish, effect, complete. 

FULLY"—completely, abundantly, perfectly. 

FULSOME—coarse, gross, sickening, offensive, rank. (Moderate.) 

FURIOUS—violent, boisterous, vehement, dashing, sweeping, rolling, 
impetuous, frantic, distracted, stormy, angry, raging, fierce. (Calm.) 

FUTILE—trifling, trivial, frivolous, useless. (Effective.) 

GAIN—ft., profit, emolument, advantage, benefit, winnings, earnings. 
(Loss.) 

GAIN— V., get, acquire, obtain, attain, procure, earn, win, achieve, reap, 
realize, reach. (Lose.) 

GALLANT—brave, courageous, gay, showy, intrepid, fearless, heroic. 

GALLING—chafing, irritating, vexing. (Soothing.) 

GAME—play, pastime, diversion, sport, amusement. 

GANG—band, horde, company, troop, crew. 

GAP—breach, charm, hollow, cavity, cleft, crevice, rift, chink. 

GARNISH—embellish, adorn, beautify, deck, decorate. 

GATHER—pick, cull, assemble, muster, infer, collect. (Scatter.) 

GAUDY—showy, flashy, tawdry, gay, glittering, bespangled. (Sombre.) 

GAUNT—emaciated, scraggy, skinny, meagre, lank, attenuated, spare, 
lean, thin. (Well-fed.) 

GAY—cheerful, merry, lively, jolly, sprightly, blithe. (Solemn.) 

GENERATE—form, make, beget, produce. 


SYNONYMS AND ANTONYMS. 


39 


GENERATION—formation, race, breed, stock, kind, age, era. 
GENEROUS—beneficent, noble, honorable, bountiful, liberal, free. 
(Niggardly.) 

GENIAL—cordial, hearty, festive, joyous. (Distant, cold.) 

GENIUS—intellect, invention, talent, taste, nature, character, adept. 
GENTEEL—refined, polished, fashionable, polite, well-bred. (Boorish.) 
GENTLE—placid, mild, bland, meek, tame, docile. (Rough, uncouth.) 
GENUINE—real, true, unaffected, sincere. (False.) 

GESTURE—attitude, action, posture. 

GET—obtain, earn, gain, attain, procure, achieve. 

GHASTLY”—pallid, wan, hideous, grim, shocking. 

GHOST—spectre, sprite, apparition, shade, phantom. 

GIBE—scoff, sneer, flout, jeer, mock, taunt, deride. 

GIDDY—unsteady, flighty, thoughtless. (Steady.) 

GIFT—donation, benefaction, grant, alms, gratuity, boon, present, fac¬ 
ulty, talent. (Purchase.) 

GIGANTIC—colossal, huge, enormous, vast, prodigious, immense. (Di¬ 
minutive.) 

GIVE—grant, bestow, confer, yield, impart. 

GLAD—pleased, cheerful, joyful, gladsome, gratified, cheering. (Sad.) 
GLEAM—glimmer, glance, glitter, shine, flash. 

GLEE—gayety, merriment, mirth, jovial ty. (Sorrow.) 

GLIDE—slide, run. 

GLIMMER— 1\, gleam, flicker, glitter. 

GLIMPSE—glance, look, glint. 

GLITTER—gleam, shine, glisten, glister, radiate. 

GLOOM—cloud, darkness, dimness, dullness, sadness. (Light, bright-' 
ness, joy.) 

GLOOMY r —lowering, lurid, dim, dusky, sad, glum. (Bright, clear.) 
GLORIFY—magnify, celebrate, adore, exalt. 

GLORIOUS—famous, renowned, distinguished, noble, exalted. (In¬ 
famous.) 

GLORY"—honor, fame, renown, splendor, grandeur. (Infamy.) 

GLUT—gorge, stuff, cram, cloy, satiate, block up. 

GO—depart, proceed, move, budge, stir. 

GOD—creator, lord, almighty, jehovah, omnipotence, providence. 
GODLY—righteous, devout, holy, pious, religious. 

GOOD—benefit, weal, advantage, profit, boon. (Evil.) 

GOOD— a., virtuous, righteous, upright, just, true. (Wicked, bad.) 
GORGE—glut, fill, cram, stuff, satiate. 

GORGEOUS—superb, grand, magnificent, splendid. (Plain, simple.) 


40 


SYNONYMS AND ANTONYMS. 


GOVERN—rule, direct, manage, command. 

GOVERNMENT—rule, state, control, sway. 

GRACEFUL—becoming, comely, elegant, beautiful. (Awkward.) 
GRACIOUS—merciful, kindly, beneficent. 

GRADUAL—slow, progressive. (Sudden.) 

GRAND—majestic, stately, dignified, lofty, elevated, exalted, splendid, 
gorgeous, superb, magnificent, sublime, pompous. (Shabby.) 
GRANT—bestow, impart, give, yield, cede, confer, invest. 

GRANT—gift, boon, donation. 

GRAPHIC—forcible, telling, picturesque, vivid, pictorial. 

GRASP—catch, seize, gripe, clasp, grapple. 

GRATEFUL—agreeable, pleasing, welcome, thankful. (Harsh.) 
GRATIFICATION—enjoyment, pleasure, delight, reward. (Disappoint¬ 
ment.) 

GRAVE— a., serious, sedate, solemn, sober, pressing, heavy. (Giddy.) 
GRAVE— n ., tomb, sepulchre, vault. 

GREAT—big, huge, large, vast, grand, noble, august. (Small.) 
GREEDINESS—avidity, eagerness, voracity. (Generosity.) 

GRIEF—affliction, sorrow, trial, woe, tribulation. (Joy.) 

GRIEVE—mourn, lament, sorrow, pain, hurt, wound, bewail. (Rejoice ) 
GRIEVOUS—painful, afflicting, heavy, baleful, unhappy. 

GRIND—crush, oppress, grate, harass, afflict. 

GRISLY—terrible, hideous, grim, ghastly, dreadful. (Pleasing.) 

GROSS—coarse, outrageous, unseemly, shameful, indelicate. (Deli¬ 
cate.) 

GROUP—assembly, cluster, collection, clump, order, class. 

GROVEL—crawl, cringe, fawn, sneak. 

GROW—increase, vegetate, expand, advance. (Decay, diminution.) 
GROWL—grumble, snarl, murmur, complain. 

GRUDGE—malice, rancor, spite, pique, hatred, aversion. 

GRUFF—rough, rugged, blunt, rude, harsh, surly, bearish. (Pleasant.) 
GUILE—deceit, fraud. (Candor.) 

GUILTLESS—harmless, innocent. 

GUILTY—culpable, sinful, criminal. 

HABIT—custom, practice. 

HAIL—accost, address, greet, salute, welcome. 

HAPPINESS—beatitude, blessedness, bliss, felicity. (Unhappiness.) 
HARBOR—haven, port. 

HARD—firm, solid. (Soft.) 

HARD—arduous, difficult. (Easy.) 



SYNONYMS AND ANTONYMS. 


41 


HAEM—injury, hurt, wrong, infliction. (Benefit.) 

HAEMLESS—safe, innocuous, innocent. (Hurtful.) 

HABSH—rough, rigorous, severe, gruff, morose. (Gentle.) 

HASTEN—accelerate, despatch, expedite, speed. (Delay.) 

HASTY—hurried, ill-advised. (Deliberate.) 

HATEFUL—odious, detestable. (Lovable.) 

HATEED—enmity, ill-will, rancor. (Friendship.) 

HAUGHTINESS—arrogance, pride. (Modesty.) 

HAUGHTY—arrogant, disdainful, supercilious, proud. 

HAZAED—risk, venture. 

HEALTHY—salubrious, salutary, wholesome. (Unhealthy.) 

HEAP—accumulate, amass, pile. 

HEAETY— a ., cordial, sincere, warm. (Insincere.) 

HEAVY—burdensome, ponderous, weighty. (Light.) 

HEED—care, attention. 

HEIGHTEN—enhance, exalt, elevate, raise. 

HEINOUS—atrocious, flagitious, flagrant. (Venial.) 

HELP—aid, assist, relieve, succor. (Hinder.) 

HEEETIC—sectary, sectarian, schismatic, dissenter, non-conformist. 
HESITATE—falter, stammer. 

HIDEOUS—grim, ghastly, grisly. (Beautiful.) 

HIGH—lofty, tall, elevated. (Deep.) 

HINDEE—impede, obstruct, prevent. (Help.) 

HINT—allude, refer, suggest, intimate, insinuate. 

HOLD—detain, keep, retain. 

HOLINESS—sanctity, piety, sacredness. 

HOLY—devout, pious, religious. 

HOMELY—plain, ugty, coarse. (Beautiful.) 

HONESTY—integrity, probity, uprightness. (Dishonesty.) 

HONOE—t., respect, reverence, esteem. (Dishonor.) 

HOPE—confidence, expectation, trust. 

HOPELESS—desperate. 

HOT—ardent, burning, fiery. (Cold.) 

HOWEVEE—nevertheless, notwithstanding, yet. 

HUMBLE—modest,submissive,plain,unostentatious,simple. (Haughty.) 
HUMBLE—degrade, humiliate, mortify, abase. (Exalt.) 

HUMOE—mood, temper. 

HUNT—seek, chase. 

HUETFUL—noxious, pernicious. (Beneficial.) 

HUSBANDEY—cultivation, tillage. 

HYPOCEITE—dissembler, imposter, canter. 


42 


SYNONYMS AND ANTONYMS. 


HYPOTHESIS—theory, supposition. 

IDEA—thought, imagination. 

IDEAL—imaginary, fancied. (Actual.) 

IDLE—indolent, lazy. (Industrious.) 

IGNOMINIOUS—shameful, scandalous, infamous. (Honorable.) 
IGNOMINY—shame, disgrace, obloquy, infamy, reproach. 

IGNOEANT—unlearned, illiterate,uninformed,uneducated. (Knowing.) 
ILL— n. f evil, wickedness, misfortune, mischief, harm. (Good.) 

ILL—a., sick, indisposed, unwell, diseased. (Well.) 

ILL-WILL—enmity, hatred, antipathy. (Good-will.) 

ILLEGAL—unlawful, illicit, contraband, illegitimate. (Legal.) 
ILLIMITABLE—boundless, immeasurable, unlimited, infinite. 
ILLITEBATE—unlettered, unlearned, untaught, uninstructed. (Learn¬ 
ed, educated.) 

ILLUSION—fallacy, deception, phantasm. 

ILLUSOEY—imaginary, chimerical, visionary. (Eeal.) 

ILLUSTEATE—explain, elucidate, clear. 

ILLUSTEIOUS—celebrated, noble, eminent, famous, renowned. (Ob¬ 
scure.) 

IMAGE—likeness, picture, representation, effigy. 

IMAGINAEY—ideal, fanciful, illusory. (Eeal.) 

IMAGINE—conceive, fancy, apprehend, think, presume. 

IMBECILITY T —silliness, senility, dotage. 

IMITATE—copy, mimic, mock, counterfeit. 

IMMACULATE—unspotted, spotless, unsullied, stainless. (Soiled.) 
IMMEDIATE—pressing, instant, next, proximate. 

IMMEDIATELY—instantly, forthwith, directly, presently. 

IMMENSE—vast, enormous, huge, prodigious, monstrous. 

IMMUNITY—privilege, prerogative, exception. 

IMPALE—injure, diminish, decrease. 

IMPAET—reveal, divulge, disclose, discover, bestow 7 , afford. 
IMPAETIAL—just, equitable, unbiased. (Partial.) 

IMPASSIONED—glowing, burning, fiery, vehement, intense. 

IMPEACH—accuse, arraign, censure. 

IMPEDE—hinder, retard, obstruct, prevent. (Help.) 

IMPEDIMENT, obstruction, hindrance, obstacle, barrier. (Aid.) 
IMPEL—animate, induce, incite, instigate, embolden. (Eetard.) 
IMPENDING—imminent, threatening. 

IMPEEATIVE—commanding, authoritative, despotic. 
IMPEEFECTION—fault, blemish, defect, vice. 


SYNONYMS AND ANTONYMS. 


48 


IMPERIL—endanger, hazard, jeopardize. 

IMPERIOUS—commanding, dictatorial, authoritative, imperative, 

lordly, overbearing, domineering. 

IMPERTINENT—intrusive, meddling, officious, rude, saucy, impudent, 
insolent. 

IMPETUOUS—violent, boisterous, furious, vehement. (Calm.) 
IMPIOUS—profane, irreligious, godless. (Reverent.) 

IMPLICATE—involve, entangle, embarrass, compromise. 

IMPLY—involve, comprise, infold, import, denote, signify. 
IMPORTANCE—signification, significance, avail, consequence, weight, 
gravity, moment. 

IMPOSING—impressive, striking, majestic, august, noble, grand. (In¬ 
significant.) 

IMPOTENCE—weakness, incapacity, infirmity, frailty, feebleness. 
(Power.) 

IMPOTENT—weak, feeble, helpless, enfeebled, nerveless, infirm. 
(Strong.) 

IMPRESSIVE—stirring, forcible, exciting, affecting, moving. 
IMPRISON—incarcerate, shut up, immure, confine. (Liberate.) 
IMPRISONMENT—captivity, durance. 

IMPROVE—amend, better, mend, reform, rectify, ameliorate, apply. 
(Deteriorate.) 

IMPROVIDENT—careless, incautious, imprudent, prodigal, wasteful, 
reckless, rash. (Thrifty.) 

IMPUDENCE—assurance, impertinence, confidence, insolence, rude¬ 
ness. 

IMPUDENT—saucy, brazen, bold, impertinent, forward, rude, insolent, 
immodest, shameless. 

IMPULSE—incentive, incitement, motive, instigation. 

IMPULSIVE—rash, hasty, forcible, violent. (Deliberate.) 
IMPUTATION—blame, censure, reproach, charge, accusation. 
INADVERTENCY—error, oversight, blunder, inattention, negligence. 
INCENTIVE—motive, inducement, impulse. 

INCITE—instigate, excite, provoke, stimulate, encourage, urge, impel. 
INCLINATION—leaning, slope, disposition, tendency, bent, bias, affec¬ 
tion, attachment, wish, liking, desire. (Aversion.) 

INCLINE— V., slope, lean, slant, tend, bend, turn, bias, dispose. 
INCLOSE—surround, fence in, cover, wrap. 

INCLUDE—comprehend, comprise, contain, embrace, take in. 
INCOMMODE—annoy, plague, molest, disturb, inconvenience, trouble. 
(Accommodate.) 


44 


SYNONYMS AND ANTONYMS. 


INCOMPETENT—incapable, unable, inadequate, insufficient. (Compe¬ 
tent.) 

INCREASE— v., extend, enlarge, augment, dilate, expand, amplify, 
raise, enhance, aggravate, magnify, grow. (Diminish.) 

INCREASE— n., augmentation, accession, addition, enlargement, exten¬ 
sion. (Decrease.) 

INCUMBENT—obligatory. 

INDEFINITE—vague, uncertain, unsettled, loose, lax. (Definite.) 

INDICATE—point out, show, mark. 

INDIFFERENCE—apathy, carelessness, listlessness, insensibilit3 r . 
(Application, assiduity.) 

INDIGENCE—want, neediness, penury, poverty, destitution, privation. 
(Affluence.) 

INDIGNATION—anger, wrath, ire, resentment. 

INDIGNITY—insult, affront, outrage, obloquy, opprobrium, reproach, 
ignominy. (Honor.) 

INDISCRIMINATE—promiscuous, chance, indistinct, confused. (Select, 
chosen.) 

INDISPENSABLE—essential, necessary, requisite, expedient. (Unnec¬ 
essary, supernumerary.) 

INDISPUTABLE—undeniable, undoubted, incontestable, indubitable, 
unquestionable, sure, infallible. 

INDORSE—ratify, confirm, superscribe. 

INDULGE—foster, cherish, fondle. (Deny.) 

INEFFECTUAL—vain, useless, unavailing, fruitless, abortive, inopera¬ 
tive. (Effective.) 

INEQUALITY—disparity, disproportion, dissimilarity, unevenness. 
(Equality.) 

INEVITABLE—unavoidable, not to be avoided, certain. 

INFAMOUS—scandalous, shameful, ignominous, opprobrious, disgrace¬ 
ful. (Honorable.) 

INFERENCE—deduction, corollary, conclusion, consequence. 

INFERNAL—diabolical, fiendish, devilish, hellish. 

INFEST—annoy, plague, harass, disturb. 

INFIRM—weak, feeble, enfeebled. (Robust.) 

INFLAME—anger, irritate, enrage, chafe, incense, nettle, aggravate, 
imbitter, exasperate. (Allay, soothe.) 

INFLUENCE— 1 \, bias, sway, prejudice, prepossess. 

INFLUENCE— n., credit, favor, reputation, character, weight, authority, 
sway, ascendency. 

INFRINGE—invade, intrude, contravene, break, transgress, violate. 


SYNONYMS AND ANTONYMS. 


45 


INGENUOUS—artless, candid, generous, open, frank, plain, sincere. 
(Crafty.) 

INHUMAN—cruel, brutal, savage, barbarous, ruthless, merciless, fero¬ 
cious. (Humane.) 

INIQUITY 7 —justice, wrong, grievance. 

INJURE—damage, hurt, deteriorate, wrong, aggrieve, harm, spoil, mar, 
sully. (Benefit.) 

INJURIOUS—hurtful, baneful, pernicious, deleterious, noxious, preju¬ 
dicial, wrongful, damaging. (Beneficial.) 

INJUSTICE—wrong, iniquity, grievance. (Right.) 

INNOCENT—guiltless, sinless, harmless, inoffensive, innoxious. 
(Guilty.) 

INNOCUOUS—harmless, safe, innocent. (Hurtful.) 

INORDINATE—intemperate, irregular, disorderly, excessive, immod¬ 
erate. (Moderate.) 

INQUIRY—investigation, examination, research, scrutiny, disquisition, 
question, query, interrogation. 

INQUISITIVE—prying, peeping, curious, peering. 

INSANE—mad, deranged, delirious, demented. (Sane.) 

INSANITY—madness, mental, aberration, lunacy, delirium. (Sanity.) 

INSINUATE—hint, intimate, suggest, infuse, introduce, ingratiate. 

INSIPID—dull, flat, mawkish, tasteless, vapid, inanimate, lifeless. 
(Bright, sparkling.) 

INSOLENT—rude, saucy, pert, impertinent, abusive, scurrilous, appro- 
brious, insulting, offensive. 

INSPIRE—animate, exhilerate, enliven, cheer, breathe, inhale. 

INSTABILITY 7 —mutability, fickleness, mutableness, wavering. (Sta¬ 
bility, firmness.) 

INSTIGATE—stir up, persuade, animate, incite, urge, stimulate, en¬ 
courage. 

INSTIL—implant, inculcate, infuse, insinuate. 

INSTRUCT—inform, teach, educate, enlighten, initiate. 

INSTRUMENTAL—conducive, assistant, helping, ministerial. 

INSUFFICIENCY—inadequacy, incompetency, incapability, deficiency, 
lack. 

INSULT—affront, outrage, indignity, blasphemy. (Honor.) 

INSULTING, insolent, rude, saucy, impertinent, impudent, abusive. 

INTEGRITY—uprightness, honesty, probity, entirety, entireness, com¬ 
pleteness, rectitude, purity. (Dishonesty.) 

INTELLECT—understanding, sense, mind, intelligence, ability, genius. 
(Body.) 



46 


SYNONYMS AND ANTONYMS. 


INTELLECTUAL—mental, ideal, metaphysical. (Brutal.) 
INTELLIGIBLE—clear, obvious, plain, distinct. (Abstruse.) 
INTEMPERATE—immoderate, excessive, drunken, inordinate. (Tem¬ 
perate.) 

INTENSE—ardent, earnest, glowing, fervent, burning, vehement. 
INTENT—design, purpose, intention, drift, view, aim, purport, mean¬ 
ing. 

INTERCOURSE—commerce, connection, intimacy, acquaintance. 
INTERDICT—forbid, prohibit, inhibit, proscribe, debar. (Allow.) 
INTERFERE—meddle, intermeddle, interpose. 

INTERMINABLE—endless, interminate, infinite, unlimited, illimit¬ 
able, boundless, limitless. (Brief, concise.) 

INTERPOSE—intercede, arbitrate, mediate, interfere, meddle. 
INTERPRET—explain, expound, elucidate, unfold, decipher. 
INTIMATE—hint, suggest, insinuate, express, signify, impart, tell. 
INTIMIDATE—dishearten, alarm, frighten, scare, appall, daunt, cow, 
browbeat. (Encourage.) 

INTOLERABLE—insufferable, unbearable, insupportable, unendurable. 
INTREPID—bold, brave, daring, fearless, dauntless, undaunted, cour¬ 
ageous, valorous, valiant, heroic, gallant, chivalrous. (Cowardly, 
faint-hearted.) 

INTRIGUE—plot, cabal, conspiracy, combination, artifice. 

INTRINSIC—real, true, genuine, sterling, native, natural. (Extrinsic.) 
INVALIDATE—quash, cancel, overthrow, vacate, nullify, annul. 
INVASION—incursion, irruption, inroad, aggression, raid, fray. 
INVECTIVE—abuse, reproach, railing, censure, sarcasm, satire. 
INVENT—devise, contrive, frame, find out, discover, design. 
INVESTIGATION, examination, search, inquiry', research, scrutiny., 
INVETERATE—confirmed, chronic, malignant. (Inchoate.) 
INVIDIOUS—envious, hateful, odious, malignant. 

INVIGORATE—brace, harden, nerve, strengthen, fortify. (Enervate.) 
INVINCIBLE—unconquerable, impregnable, unsurmountable. 
INVISIBLE—unseen, imperceptible, impalpable, unperceivable. 
INVITE—ask, call, bid, request, allure, attract, solicit. 

INVOKE—invocate, appeal, refer, implore, beseech. 

INVOLVE—implicate, entangle, compromise, envelop. 

IRKSOME—wearisome, tiresome, tedious, annoying. (Pleasant.) 
IRONY—sarcasm, satire, ridicule, raillery. 

IRRATIONAL—foolish, silly, absurd, ridiculous. (Rational.) 
IRREGULAR—eccentric, anomolous, inordinate, intemperate. (Reg¬ 
ular.) 


SYNONYMS AND ANTONYMS. 


47 


IRRELIGIOUS—profane, godless, impious, sacrilegious, desecrating. 
IRREPROACHABLE—blameless, spotless, irreprovable. 

IRRESISTIBLE—resistless, irrepressible. 

IRRESOLUTE—wavering, undetermined, undecided, vacillating. (De¬ 
termined.) 

IRRITABLE—exciteable, irascible, susceptible, sensitive. (Calm.) 
IRRITATE—aggravate, worry, embitter, madden, exasperate. 

ISSUE— v., emerge, rise, proceed, flow, spring, emanate. 

ISSUE— n. y end, effect, result, offspring, progeny. 

JADE—harass, weary, tire, worry. 

JANGLE—wrangle, conflict, disagree. 

JARRING—conflicting, discordant, inconsonant, inconsistent. 

JAUNT—ramble, excursion, trip. 

JEALOUSY—suspicion, envy. 

JEOPARD—hazard, peril, endanger. 

JEST—joke, sport, divert, make, game of. 

JOURNEY—travel, tour, passage. 

JOY—gladness, mirth, delight. (Grief.) 

JUDGE—justice, referee, arbitrator. 

JOYFUL—glad, rejoicing, exultant. (Mournful.) 

JUDGMENT—discernment, discrimination, understanding. 

JUSTICE—equity, right. Justice is right as established by law; equity 
according to the circumstances of each particular case. (Injustice.) 
JUSTNESS—accuracy, correctness, precision. 

KEEP—preserve, save. (Abandon.) 

KILL—assassinate, murder, slay. 

KINDRED—affinity, consanguinity, relationship. 

KNOWLEDGE—erudition, learning, science. (Ignorance.) 

LABOR—toil, work, effort, drudgery. (Idleness.) 

LACK—need, deficiency, scarcity, insufficiency. (Plenty.) 

LAMENT—mourn, grieve, weep. (Rejoice.) 

LANGUAGE—dialect, idiom, speech, tongue. 

LASCIVIOUS—loose, unchaste, lustful, lew'd, lecherous. (Chaste.) 
LAST—final, latest, ultimate. (First.) 

LAUDABLE—commendable, praiseworthy. (Blamable.) 

LAUGHABLE—comical, droll, ludicrous. (Serious.) 

LAWFUL—legal, legitimate, licit. (Illegal.) 

LEAD—conduct, guide. (Follow.) 

LEAN—meagre. (Fat.) 



48 


SYNONYMS AND ANTONYMS. 


LEAENED—erudite, scholary. (Ignorant.) 

LEAVE— v., quit, relinquish. 

LEAVE— n., liberty, permission, license. (Prohibition.) 

LIFE—existence, animation, spirit, vivacity. (Death.) 

LIFELESS—dead, inanimate. 

LIFT—erect, elevate, exalt, raise. (Lower.) 

LIGHT—clear, bright. (Dark.) 

LIGHTNESS—flightiness, giddiness, levity, volatility. (Seriousness.) 
LIKENESS—resemblance, similarity. (Unlikeness.) 

LINGEK—lag, loiter, tarry, saunter. (Hasten.) 

LITTLE—diminutive, small. (Great.) 

LIVELIHOOD—living, maintenance, subsistence, support. 

LIVELY—jocund, merry, sportive, sprightly, vivacious. (Slow, languid, 
sluggish.) 

LONG—extended, extensive. (Short.) 

LOOK—appear, seem. 

LOSE—miss, forfeit. (Gain.) 

LOSS—detriment, damage, deprivation. (Gain.) 

LOUD—clamorous, high-sounding, noisy. (Low, quiet.) 

LOVE—affection. (Hatred.) 

LOW—abject, mean. (Noble.) 

LUNACY—derangement, insanity, mania, madness. (Sanity.) 

LUSTEE—brightness, brilliancy, splendor. 

LUXUEI ANT—exuberant, (Sparse.) 

MACHINATION—plot, intrigue, cabal, conspiracy. (Artlessness.) 

MAD—crazy, delirious, insane, rabid, violent, frantic. (Sane, rational, 
quiet.) 

MADNESS—insanity, fury, rage, frenzy. 

MAGISTEEIAL—august, dignified, majestic, pompous, stately. 

MAKE—form, create, produce. (Destroy.) 

MALEDICTION—anathema, curse, imprecation, execration. 
MALEVOLENT—malicious, virulent, malignant. (Benevolent.) 
MALICE—spite, rancor, ill-feeling, grudge, animosity, ill-will. (Be¬ 
nignity.) 

MALICIOUS—see malevolent. 

MANACLE— v., shackle, fetter, chain. (Free.) 

MANAGE—contrive, concert, direct. 

MANAGEMENT—direction, superintendence, care, economy. 

MANGLE—care, lacerate, mutilate, cripple, maim. 

MANIA—madness, insanity, lunacy. 



SYNONYMS AND ANTONYMS. 


49 


MANIFEST— v., reveal, prove, evince, exhibit, display, show. 
MANIFEST— a., clear, plain, evident, open, apparent, visible. (Hidden, 
occult.) 

MANIFOLD—several, sundry, various, divers, numerous. 

MANLY—masculine, vigorous, courageous, brave, heroic. (Effeminate.) 
MANNER—habit, custom, way, air, look, appearance. 

MANNERS—morals, habits, behavior, carriage. 

MAR—Spoil, ruin, disfigure. (Improve.) 

MARCH—tramp, tread, walk, step, space. 

MARGIN—edge, rim, border, brink, verge. 

MARK— n., sign, note, symptom, token, indication, trace, vestige, track, 
badge, brand. 

MARK— v., impress, print, stamp, engrave, note, designate. 

MARRIAGE—wedding, nuptials, matrimony, wedlock. 

MARTIAL—military, warlike, soldier-like. 

MARVEL—wonder, miracle, prodigy. 

MARVELOUS—wondrous, wonderful, amazing, miraculous. 

MASSIVE—bulky, heavy, weighty, ponderous, solid, substantial. 
(Flimsy.) 

MASTERY—dominion, rule, sway, ascendancy, supremacy. 
MATCHLESS—unrivaled, unequaled, unparalleled, peerless, incompara¬ 
ble, inimitable, surpassing. (Common, ordinary.) 

MATERIAL— a., corporeal, bodily, physical, temporal, momentous, im¬ 
portant. (Spiritual, immaterial.) 

MAXIM—adage, apophthegm, proverb, saying, by-word, saw. 

MEAGER—poor, lank, emaciated, barren, dry, uninteresting. (Rich.) 
MEAN— a., stingy, niggardly, low, abject, vile, ignoble, degraded, con¬ 
temptible, vulgar, despicable. (Generous.) 

MEAN— v., design, purpose, intent, contemplate, signify, denote, indi¬ 
cate. 

MEANING—signification, import, acceptation, sense, purport. 

MEDIUM—organ, channel, instrument, means. 

MEDLEY—mixture, variety, diversity, miscellany. 

MEEK—unassuming, mild, gentle. (Proud.) 

MELANCIIOLY T —low-spirited, dispirited, sad. (Jolly, buoyant.) 
MELLOW—ripe, mature, soft. (Immature.) 

MELODIOUS—tuneful, musical, silver, dulcet, sweet. (Discordant.) 
MEMORABLE—signal, distinguished, marked. 

MEMORIAL—monument, memento, commemoration. 

MEMORY—remembrance, recollection. 

MENACE— n., threat. 


50 


SYNONYMS AND ANTONYMS. 


MEND—repair, amend, correct, better, ameliorate, improve, rectify. 
MENTION—tell, name, communicate, impart, divulge, reveal, disclose, 
inform, acquaint. 

MERCIFUL—compassionate, lenient, clement, tender, gracious, kind. 
(Cruel.) 

MERCILESS—-hard-hearted, cruel, unmerciful, pitless, remorseless, un¬ 
relenting. (Kind.) 

MERRIMENT—mirth, joy, joviality, jollity, hilarity. (Sorrow.) 
MERRY—cheerful, mirthful, joyous, gay, lively, sprightly, hilarious, 
blithe, blithesome, jovial, sportive, jolly. (Sad.) 

METAPHORICAL—figurative, allegorical, symbolical. 

METHOD—way, manner, mode, process, order, rule, regularity, system. 
MIEN—air, look, manner, aspect, appearance. 

MIGRATORY—roving, strolling, wandering, vagrant. (Settled, sedate, 
permanent.) 

MIMIC—imitate, ape, mock. 

MINDFUL—observant, attentive, heedful, thoughtful. (Heedless.) 
MISCELLANEOUS—promiscuous, indiscriminate, mixed. 

MISCHIEF—injury, harm, damage, hurt, evil, ill. (Benefit.) 
MISCREANT—catiff, villian, ruffian. 

MISERABLE—unhappy, wretched, distressed, afflicted. (Happy.) 
MISERLY—stingy, niggardly, avaricious, griping. 

MISERY—wretchedness, woe, destitution, penury, privation, beggary. 
(Happiness.) 

MISFORTUNE—calamity, disaster, mishap, catastrophe. (Good luck.) 
MISS—omit, lose, fail, miscarry. 

MITIGATE—alleviate, relieve, abate, diminish. (Aggravate.) 
MODERATE—temperate, abstemious, sober, abstinent. (Immoderate.) 
MODEST—chaste, virtuous, bashful, reserved. (Immodest.) 

MOIST—wet, damp. (Dry.) 

MONOTONOUS—unvaried, dull, tiresome, undiversified. (Varied.) 
MONSTROUS—shocking, dreadful, horrible, huge, immense. 
MONUMENT—memorial, record, remembrance, cenotaph. 

MOOD—humor, disposition, vein, temper. 

MORBID—sick, ailing, sickly, diseased, corrupted. (Normal, sound.) 
MOROSE—gloomy, sullen, surly, fretful, crabbed, crusty. (Joyous.) 
MORTAL—deadly, fatal, human. 

MOTION—proposition, proposal, movement. 

MOTIONLESS—still, stationary, torpid, stagnant. (Active, moving.) 
MOUNT—arise, rise, ascend, soar, tower, climb, scale. 


SYNONYMS AND ANTONYMS. 


51 

MOURNFUL—sad, sorrowful, lugubrious. grievous, doleful, heavy. 
(Happy.) 

MOVE—actuate, induce, persuade, stir, agitate, propel. 

MULTITUDE—crowd, throng, host, mob, swarm. 

MURDER— v., kill assassinate, slay, massacre, despatch. 

MUSE— v., meditate, contemplate, think, reflect, cogitate, ponder. 
MUSIC—harmony, melody, symphony. 

MUSICAL—tuneful, melodious, harmonious, dulcet, sweet. 

MUSTY—stale, sour, fetid. (Fresh, sweet.) 

MUTE—dumb, silent, speechless. 

MUTILATE—maim, cripple, disable, disfigure. 

MUTINOUS—insurgent, seditious, tumultuous, turbulent, riotous. 
(Obedient, orderly.) 

MUTUAL—reciprocal, interchanged, corelative. (Sole, solitary.) 
MYSTERIOUS—dark, obscure, hidden, secret, dim, mystic, enigmatical, 
unaccountable. (Open, clear.) 

MYSTIFY—confuse, perplex, puzzle. (Clear, explain.) 

NAKED—nude, bare, uncovered, unclothed, rough, rude, simple. (Cov¬ 
ered, clad.) 

NAME— v., denominate, entitle, style, designate, term, call, christen. 
NAME— n., appellation, designation, denomination, title, cognomen, 
reputation, character, fame, credit, repute. 

NARRATE—tell, relate, detail, recount, describe, enumerate, rehearse, 
recite. 

NASTY—filthy, foul, dirty, unclean, impure, indecent, gross, vile. 
NATION—people, community, realm, state. 

NATIVE—indigenous, inborn, vernacular. 

NATURAL—original, regulate, normal, bastard. (Unnatural, forced.) 
NEAR—nigh, neighboring, close, adjacent, contiguous, intimate. (Dis¬ 
tant.) 

NECESSARY—needful, expedient, essential, requisite, indispensable. 
(Useless.) 

NECESSITATE— v., compel, force, oblige. 

NECESSITY—need, occasion, exigency, emergency, urgency, requisite. 
NEED— n , necessity, distress, poverty, indigence, want, penury. 

NEED— v., require, want, lack. 

NEGLECT— 1\, disregard, slight, omit, overlook. 

NEGLECT— n., omission, failure, default, negligence, remissness, care¬ 
lessness, slight. 



52 


SYNONYMS AND ANTONYMS. 


NEIGHBORHOOD—environs, vicinity, nearness, adjacency, proximity. 
NERVOUS—timid, timorous, shaky. 

NEW—fresh, recent, novel. (Old.) 

NEW T S—tidings, intelligence, information. 

NICE—exact, accurate, good, particular, precise, fine, delicate. (Care¬ 
less, coarse, unpleasant.) 

NIMBLE—active, brisk, lively, alert, quick, agile, prompt. (Awkward.) 
NOBILITY—aristocracy, greatness, grandeur, peerage. 

NOBLE—exalted, elevated, illustrious, great, grand, lofty. (Low.) 
NOISE—cry, outcry, clamor, uproar, tumult. (Silence.) 

NONSENSICAL—irrational, absurd, silly, foolish. (Sensible.) 
NOTABLE—plain, evident, remarkable, signal, striking, rare. (Ob¬ 
scure.) 

NOTE— n ., token, symbol, mark, sign, indication, remark, comment. 
NOTED—distinguished, remarkable, eminent, renowned. (Obscure.) 
NOTICE—«., advice, notification, intelligence, information. 

NOTICE— v., mark, note, observe, attend to, regard, heed. 

NOTIFY— v. y publish, acquaint, apprise, inform, declare. 

NOTION—conception, idea, belief, opinion, sentiment. 

NOTORIOUS—conspicuous, open, obvious, ill-famed. (Unknown.) 
NOURISH—nut.ure, cherish, foster, supply. (Starve, famish.) 
NOURISHMENT—food, diet, sustenance, nutrition. 

NOVEL—modern, new, fresh, recent, unused, strange, rare. (Old.) 
NOXIOUS—hurtful, deadly, j)oisonous, deleterious, baneful. (Bene¬ 
ficial.) 

NULLIFY—annul, vacate, invalidate, quash, cancel, repeal. (Affirm.) 
NUTRITION—food, diet, nutriment, nourishment. 

OBDURATE—hard, callous, hardened, unfeeling, insensible. (Yielding, 
tractable.) 

OBEDIENT—compliant, submissive, dutiful, respectful. (Obstinate.) 
OBESE—corpulent, fat, adipose, fleshy. (Attenuated.) 

OBEY— v.y conform, comply, submit. (Rebel, disobey.) 

OBJECT— n., aim, end, purpose, design, mark, butt. 

OBJECT— v.y oppose, except to, contravent, impeach, deprecate. (As¬ 
sent.) 

OBNOXIOUS—offensive. (Agreeable 1 .) 

OBSCURE—undistinguished, unknown. (Distinguished.) 

OBSTINATE—contumacious, headstrong, stubborn, obdurate. (Yield¬ 
ing.) 

OCCASION—opportunity. 


SYNONYMS AND ANTONYMS. 


53 


OFFENSE—affront, misdeed, misdemeanor, transgression, trespass. 
OFFENSIVE—insolent, abusive, obnoxious. (Inoffensive.) 

OFFICE—charge, function, place. 

OFFSPRING—issue, progenj^. 

OLD—aged, superannuated, ancient, antique, antiquated, obsolete. 

(Young, new.) 

OMEN—presage, prognostic. 

OPAQUE—dark. (Bright, transparent.) 

OPEN—candid, unreserved, clear, fair. (Hidden, dark.) 

OPINION—notion, view, judgment, belief, sentiment* 
OPINIONATED—conceited. (Modest.) 

OPPOSE—resist, withstand, thwart. (Give way.) 

OPTION—choice. 

ORDER—method, rule, system, regularity. (Disorder.) 

ORIGIN—cause, occasion, beginning, source. (End.) 

OUTLIVE—survive. 

OUTWARD—external, outside, exterior. (Inner.) 

OVER—above. (Under.) 

OVERBALANCE—outweigh, preponderate. 

OVERBEAR—bear down, overwhelm, overpower, subdue. 
OVERBEARING—haughty, arrogant, proud. (Gentle.) 

OVERFLOW—inundation, deluge. 

OVERRULE—supersede, suppress. 

OVERSPREAD—overrun, ravage. 

OVERTURN—invert, overthrow, reverse, subvert.. (Establish, fortify.) 
OVERWHELM—crush, defeat, vanquish. 

PAIN—suffering, qualm, pang, agony, anguish. (Pleasure.) 

PALLID—pale, wan. (Florid.) 

PART—division, portion, share, fraction. (Whole.) 

PARTICULAR—exact, distinct, odd, singular, strange. (General.) 
PATIENT—passive, submissive, meek. (Obdurate.) 

PEACE—calm, quiet, tranquility. (War, riot, trouble, turbulence.) 
PEACEABLE—pacific, peaceful, quiet. (Troublesome, riotous.) 
PENETRATE—bore, pierce, perforate. 

PENETRATION—acuteness, sagacity. (Dullness.) 

PEOPLE—nation, persons, folks. 

PERCEIVE—note, observe, discern, distinguish. 

PERCEPTION—conception, notion, idea. 

PERIL—danger, pitfall, snare. (Safety.) 

PERMIT—allow, tolerate. (Forbid.) 



54 


SYNONYMS AND ANTONYMS. 


PERSUADE—allure, entice, prevail upon. 

PHYSICAL—corporeal, bodily, material. (Mental.) 

PICTURE—engraving, print, representation, illustration, image. 
PITEOUS—doleful, rueful. (Joyful.) 

PITY—compassion, sympathy. (Cruelty.) 

PLACE— n., spot, site, position, post, situation, station. 

PLACE— v., order, dispose. 

PLAIN—open, manifest, evident. (Secret.) 

PLAY—game, sport, amusement. (Work.) 

PLEASE—gratify, pacify. (Displease.) 

PLEASURE—charm, delight, joy. (Pain.) 

PLENTIFUL—abundant, ample, copious, plenteous. (Scarce.) 

POISE—balance. 

POSITIVE—absolute, peremptory, decided, certain. (Negative.) 
POSSESSOR—owner, master, proprietor. 

POSSIBLE—practical, practicable. (Impossible.) 

POWER—authority, force, strength, dominion. 

POVERTY—penury, indigence, need, want. (Wealth.) 

POWERFUL—mighty, potent. (Weak.) 

PRAISE—commend, extol, laud. (Blame.) 

PRAYER—entreaty, petition, request, suit. 

PRETENSE—«., pretext, subterfuge. 

PREVAILING—predominate, prevalent, general. (Isolated, sporadic.) 
PREVENT— v., obviate, preclude. 

PREVIOUS—antecedent, introductory, preparatory, preliminary. (Sub¬ 
sequent.) 

PRIDE—vanity, conceit. (Humility.) 

PRINCIPALLY—chiefly, essentially, mainly. 

PRINCIPLE—ground, reason, motive, impulse, maxim, rule, rectitude, 
integrity. 

PRIVILEGE—immunity, advantage, favor, prerogative, exemption, 
right, claim. 

PROBITY—rectitude, uprightness, honesty, integrity, sincerity, sound¬ 
ness. (Dishonesty.) 

PROBLEMATICAL—uncertain, doubtful, dubious, questionable, dis¬ 
putable, suspicious. (Certain.) 

PRODIGIOUS—huge, enormous, vast, amazing, astonishing, astound¬ 
ing, surprising, remarkable, wonderful. (Insignificant.) 
PROFESSION—business, trade, occupation, vocation, office, employ¬ 
ment, engagement, avowal. 

PROFFER—volunteer, offer, propose, tender. 


SYNONYMS AND ANTONYMS. 


55 

PROFLIGATE—abandoned, dissolute, depraved, vicious, degenerate, 
corrupt, demoralized. (Virtuous.) 

PROFOUND—deep, fathomless, penetrating, solemn, abstruse, recon¬ 
dite. (Shallow.) 

PROFUSE—extravagant, prodigal, lavish, improvident, excessive, copi¬ 
ous, plentiful. (Succinct.) 

PROLIFIC—productive, generative, fertile, fruitful, teeming. (Barren.) 

PROLIX—diffuse, long, prolonged, tedious, tiresome. (Concise, brief.) 

PROMINENT—eminent, conspicuous, marked, important, leading. (Ob¬ 
scure.) 

PROMISCUOUS—mixed, unarranged, mingled, indiscriminate. (Select.) 

PROMPT—see punctual. 

PROP— v. y maintain, sustain, support, stay. 

PROPAGATE—spread, circulate, diffuse, disseminate, extend. (Sup¬ 
press.) 

PROPER—legitimate, right, fair, equitable, honest, suitable, adapted, 
fit, becoming, befitting, appropriate. (Wrong.) 

PROSPER—flourish, succeed, thrive, advance. (Fail.) 

PROSPERITY—well-being, weal, welfare, happiness, good luck. (Pov¬ 
erty.) 

PROXY—agent, representative, substitute, delegate, deputy. 

PRUDENCE—carefulness, judgment, discretion, wisdom. (Indiscre¬ 
tion.) 

PRURIENT—itching, craving, hankering, longing. 

PUERILE—youthful, juvenile, boyish, childish, infantile, trifling, weak, 
silly. (Mature.) 

PUNCTILIOUS—nice, particular, formal, precise. (Negligent.) 

PUNCTUAL—exact, precise, particular, prompt. (Dilatory.) 

PUTREFY—rot, decompose, corrupt, decay. 

PUZZLE— v.y perplex, confound, embarrass, bewilder, confuse, mystify. 
(Enlighten.) 

QUACK—imposter, pretender, charlatan, empiric, mountebank. (Sa¬ 
vant.) 

QUAINT—artful, curious, far-fetched, fanciful, odd, singular. 

QUALIFIED—competent, fitted, adapted. (Incompetent.) 

QUALITY—attribute, rank, distinction. 

QUERULOUS—doubting, complaining, fretting, repining. (Patient.) 

QUESTION—query, inquiry, interrogatory. 

QUIBBLE—cavil, evade, equivocate, shuffle, prevaricate. 



56 


SYNONYMS AND ANTONYMS. 


QUICK—lively, ready, prompt, alert, nimble, agile, active, brisk, expe¬ 
ditious, adroit, fleet, rapid, swift, impetuous, sweeping, dashing, 
clever, sharp. (Slow.) 

QUOTE—note, repeal, cite, adduce. 

EABID—mad, furious, raging, frantic. (Eational.) 

PACE—course, match, pursuit, career, family, clan, house, ancestry, 
lineage, pedigree. 

PACK—agonize, wring, torture, excruciate, distress, harass. (Soothe.) 

EACY—spicy, pungent, smart, spirited, lively, vivacious. (Dull, insipid.) 

EADIANCE—splendor, brightness, brilliance, brilliancy, lustre, glare. 
(Dullness'.) 

EADICAL—organic, innate, fundamental, original, constitutional, in¬ 
herent, complete, entire. (Superficial. In a political sense, un¬ 
compromising; antonym, moderate.) 

EANCID—fetid, rank, stinking, tainted, reasty. (Fresh, sweet.) 

EANCOE—malignity, hatred, hostility, antipathy, animosity, enmity, 
ill-will, spite. (Forgiveness.) 

EANK—order, degree, dignity, nobility, consideration. 

EANSACK—rummage, pillage, overhaul, explore, plunder. 

EANSOM—emancifiate, free, unfetter. 

EANT—bombast, fustian, cant. 

KAPACIOUS—ravenous, voracious, greedy, grasping. (Generous.) 

EAPT—ecstatic, transported, ravished, entranced, charmed. (Dis¬ 
tracted.) 

EAPTUEE—ecstasy, transport, delight, bliss. (Dejection.) 

EAEE—scarce, singular, uncommon, unique. 

PASCAL—scoundrel, rogue, knave, scamp, vagabondi 

KASH—hasty, precipitate, foolhardy, adventurous. (Deliberate.) 

EATE—value, compute, appraise, estimate. 

EATIFY—confirm, establish, substantiate, sanction. (Protest, oppose.) 

EATIONAL—reasonable, sagacious, judicious, wise, sensible, sound. 
(Unreasonable.) 

EAVAGE—overrun, overspread, desolate, despoil, destroy. 

EAVISH—enrapture, enchant, charm, delight, abuse. 

EAZE—demolish, destroy, overthrow, ruin, dismantle. (Build up.) 

EEACH—touch, stretch, attain, gain, arrive at. 

EEADY—prepared, ripe, apt, prompt, adroit, handy. (Slow, dilatory.) 

EEAL—actual, literal, practical, positive, certain, genuine, true. (Un¬ 
real.) 



SYNONYMS AND ANTONYMS. 


57 

REALIZE—accomplish, achieve, effect, gain, get, acquire, comprehend. 
REAP—gain, get, acquire, obtain. 

REASON—motive, design, end, proof, cause, ground, purpose. 
REASON—deduce, draw from, trace, infer, conclude. 

REASONABLE—rational, wise, honest, fair, right, just. (Unreason¬ 
able.) 

REBELLION-—insurrection, revolt. 

RECANT—recall, abjure, retract, revoke. 

RECEDE—retire, retreat, withdraw, ebb. 

RECEIVE—accept, take, admit, entertain. 

RECEPTION—receiving, levee, receipt, admission. 

RECESS—retreat, depth, niche, vacation, intermission. 

RECREATION—sport, pastime, play, amusement, game, fun. 

REDEEM—ransom, recover, rescue, deliver. 

REDRESS—remedy, repair, remission, abatement, relief. 

REDUCE—abate, lessen, decrease, lower, shorten, conquer. 

REFINED—polite, eourtty, polished, cultured, genteel, purified. (Boor¬ 
ish.) 

REFLECT—consider, cogitate, think, ponder, muse, censure. 

REFORM—amend, correct, better, restore, improve. (Corrupt.) 
REFORMATION—improvement, reform, amendment. (Corruption.) 
REFUGE—asylum, protection, harbor, shelter. 

REFUSE—deny, reject, repudiate, decline, withhold. (Accept.) 
REFUSE— n., dregs, dross, scum, rubbish, leavings, remains. 

REFUTE—disprove, falsify, negative. (Affirm.) 

REGARD— v., mind, heed, notice, behold, respect. 

REGRET— n., grief, sorrow, lamentation, repentance, remorse. 
REGULAR—orderly, uniform, customary, ordinary, stated. (Irregular.) 
REGULATE—methodize, arrange, adjust, organize, govern, rule. (Dis¬ 
order.) 

REIMBURSE—refund, repay, satisfy, indemnify. 

RELEVANT—fit, proper, suitable, appropriate, pertinent, apt. (Irrele¬ 
vant. 

RELIANCE—trust, hope, dependence, confidence. (Suspicion.) 

RELIEF—succor, aid, help, alleviationl 

RELINQUISH—give up, forsake, resign, surrender, quit, leave, forego. 
(Retain.) 

REMEDY—help, relief, redress, cure, specific, reparation. 
REMORSELESS—pitiless, relentless, cruel, ruthless, merciless, barbar¬ 
ous. (Merciful, humane.) 

REMOTE—distant, far, secluded, indirect. (Near.) 


58 


SYNONYMS AND ANTONYMS. 


REPRODUCE—propagate, imitate, represent, eox?y. 

REPUDIATE—disown, discord, disavow, renounce, disclaim. (Ac¬ 
knowledge.) 

REPUGNANT—antagonistic, distasteful. (Agreeable.) 

REPULSIVE—forbidding, odious, ugly, disagreeable, revolting. (At¬ 
tractive.) 

RESPITE—reprieve, interval, stop, pause. 

REVENGE—vengeance, retaliation, requittal, retribution. (Forgive¬ 
ness.) 

REVENUE—produce, income, fruits, proceeds, wealth. 

REVERENCE— v., honor, respect, awe, veneration, deference, worship, 
homage. (Execration.) 

REVISE—review, reconsider. 

REVIVE—refresh, renew, renovate, animate, resuscitate, vivify, cheer, 
comfort. 

RICH—wealthy, affluent, opulent, abundant, exuberant, plentiful, fer¬ 
tile, fruitful, superb, gorgeous. (Poor.) 

RIVAL— ?i., antagonist, opponent, competitor. 

ROAD—way, highway, route, path, pathway, anchorage. 

ROAM—ramble, rove, wander, stray, stroll. 

ROBUST—strong, lusty, vigorous, sinewy, stout, stalwart, able-bodied. 
(Puny.) 

ROUT— v., discomfit, beat, defeat, overthrow, scatter. 

ROUTE—road, course, march, way, journey, path, direction. 

RUDE—rugged, rough, uncouth, unpolished, harsh, gruff, impertinent, 
saucy, flippant, impudent, insolent, churlish. (Polished, polite.) 

RULE—sway, method, system, law, maxim, precept, guide, formula, 
regulation, government, standard, test. 

RUMOR—hearsay, talk, fame, report, bruit. 

RUTHLESS—cruel, savage, barbarous, inhuman, merciless, remorse¬ 
less, relentless, unrelenting. (Considerate.) 

SACRED—holy, hallowed, divine, consecrated, dedicated, devoted. (Pro¬ 
fane.) 

SAFE—secure, harmless, trustworthy, reliable. (Perilous, dangerous.) 

SANCTION—confirm, countenance, encourage, support, ratify, author¬ 
ize. (Disapprove.) 

SANE—sober, lucid, rational. (Crazy.) 

SAUCY—impertinent, rude, impudent, insolent, flippant, forward. 
(Modest.) 


SYNONYMS AND ANTONYMS. 


59 


SCANDALIZE—shock, disgust, offend, calumniate, vilify, revile, malign, 
traduce, defame, slander. 

SCANTY—bare, pinched, insufficient, slender, meager. (Ample.) 
SCATTER—strew, spread, disseminate, disperse, dissipate, dispel. (Col¬ 
lect.) 

SECRET—clandestine, concealed, hidden, sly, underhand, latent, pri¬ 
vate. (Open.) 

SEDUCE—allure, attract, decoy, entice, abduct, inveigle, deprave. 
SENSE—discernment, appreciation, view, opinion, feeling, perception, 
sensibility, susceptibility, thought, judgment, signification, import, 
significance, meaning, purport, wisdom. 

SENSIBLE—wise, intelligent, reasonable, sober, sound, conscious, 
aware. (Foolish.) 

SETTLE—arrange, adjust, regulate, conclude, determine. 

SEVERAL—sundry, divers, various, many. 

SEVERE—harsh, stern, stringent, unmitigated, rough, unyielding. 
(Lenient.) 

SHAKE—tremble, shudder, shiver, quake, quiver. 

SHALLOW—superficial, flimsy, slight. (Deep, thorough.) 

SHAME—disgrace, dishonor. (Honor.) 

SHAMEFUL—degrading, scandalous, disgraceful, outrageous. (Honor¬ 
able.) 

SHAMELESS—immodest, impudent, indecent, indelicate, brazen. 
SHAPE—form, fashion, mold, model. 

SHARE—portion, lot, division. 

SHARP—acute, keen. (Dull.) 

SHINE—glare, glitter, radiate, sparkle. 

SHORT—brief, concise, succinct, summary. (Long.) 

SHOW— V., indicate, mark, point out, exhibit, display. 

SHOW— 7i., exhibition, representation, sight, spectacle. 

SICK—diseased, sickly, unhealthy, morbid. (Healthy.) 

SICKNESS— n., illness, indisposition, disease, disorder. (Health.) 
SIGNIFICANT— a., expressive, material, important. (Insignificant.) 
SIGNIFICATION—import, meaning, sense. 

SILENCE—speechlessness, dumbness. (Noise.) 

SILENT—dumb, mute, speechless. (Talkative.) 

SIMILE—comparison, similitude. 

SIMPLE—single, uncompounded, artless, plain. (Complex, compound.) 
SIMULATE—dissimulate, dissemble, pretend. 

SINCERE—candid, hearty, honest, pure, genuine, real. (Insincere.) 
SITUATION— condition, plight, predicament, state, position. 


60 


SYNONYMS AND ANTONYMS. 


SIZE—bulk, greatness, magnitude, dimension. 

SLAVERY—servitude, enthrallment, thralldom. (Freedom.) 

SLEEP—doze, drowse, nap, slumber. 

SLEEPY—somnolent. (W akef ul.) 

SLOW—dilatory, tardy. (Fash) 

SMELL—fragrance, odor, perfume, scent. 

SMOOTH—even, level, mild. (Rough.) 

SOAK—drench, imbrue, steep. 

SOCIAL—sociable, friendly, communicative. (Unsocial.) 

SOFT—gentle, meek, mild. (Hard.) 

SOLICIT—importune, urge. 

SOLITARY—sole, only, single. 

SORRY—grieved, poor, paltry, insignificant. (Glad, respectable.) 
SOUL—mind, spirit. 

SOUND— v., healthy, sane. (Unsound.) 

SOUND— n., tone, noise, silence. 

SPACE—room. 

SPARSE—scanty, thin. (Luxuriant.) 

SPEAK—converse, talk, confer, say, tell. 

SPECIAL—particular, specific. (General.) 

SPEND—expend, exhaust, consume, waste, squander, dissipate. (Save.) 
SPORADIC—isolated, rare. (General, prevalent.) 

SPREAD—disperse, diffuse, expand, disseminate, scatter. 

SPRING—fountain, source. 

STAFF—prop, support, stay. 

STAGGER—reel, totter. 

STAIN—soil, discolor, spot, sully, tarnish. 

STATE—commonwealth, realm. 

STERILE—barren, unfruitful. (Fertile.) 

STIFLE—choke, suffocate, smother. 

STORMY—rough, boisterous, tempestuous. (Calm.) 

STRAIGHT—direct, right. (Crooked.) 

STRAIT— a., narrow, confined. 

STRANGER—alien, foreigner. (Friend.) 

STRENGTHEN—fortify, invigorate. (Weaken.) 

STRONG—robust, sturdy, powerful. (Weak.) 

STUPID—dull, foolish, obtuse, witless. (Clever.) 

SUBJECT—exposed to, liable, obnoxious. (Exempt.) 

SUBJECT—inferior, subordinate. (Superior to, above.) 

SUBSEQUENT—succeeding, following. (Previous.) 

SUBSTANTIAL—solid, durable. (Unsubstantial.) 


SYNONYMS AND ANTONYMS. 


Cl 


SUIT—accord, agree. (Disagree.) 

SUPERFICIAL—flimsy, shallow, untrustworthy. (Thorough.) 
SUPERFLUOUS—unnecessary, excessive. (Necessary.) 

SURROUND—encircle, encompass, environ. 

SUSTAIN—maintain, support. 

SY T MMETRY—proportion. 

SYMPATHY—commiseration, compassion, condolence. 

SYSTEM—method, plan, order. 

SYSTEMATIC—orderly, regular, methodical. (Chaotic.) 

TAKE—accept, receive. (Give.) 

TALKATIVE—garrulous, loquacious, communicative. (Silent.) 
TASTE—flavor, relish, savor. (Tastelessness.) 

TAX—custom, duty, impost, excise, toll. 

TAX—assessment, rate. 

TEASE—taunt, tantalize, torment, vex. 

TEMPORARY— a., fleeting, transient, transitory. (Permanent.) 
TENACIOUS—pertinacious, retentive. 

TENDENCY - —aim, drift, scope. 

TENET—position, view, conviction, belief. 

TERM—boundary, limit, period, time. 

TERRITORY—dominion. 

THANKFUL—grateful, obliged. (Thankless.) 

THANKLESS—ungracious, profitless, ungrateful, unthankful. 

THAW—melt, dissolve, liquefy. (Freeze.) 

THEATRICAL—dramatic, showy, ceremonious, meretricious. 

THEFT—robbery, depredation, spoliation. 

THEME—subject, topic, text, essay. 

THEORY—speculation, scheme, plea, hypothesis, conjecture. 
THEREFORE—accordingly, consequently, hence. 

THICK—dense, close, compact, solid, coagulated, muddy, turbid, misty, 
foggy, vaporous. (Thin.) 

THIN—slim, slender, slight, flimsy, lean, attenuated, scraggy. 

THINK—consider, reflect, ponder, contemplate, meditate, conceive, 
fancy, imagine, apprehend, reckon, consider, regard, believe. 
THOROUGH—accurate, correct, trustworthy, reliable, complete. (Su¬ 
perficial.) 

THOUGHT—idea, conception, imagination, fancy, conceit, notion, sup¬ 
position, care, provision, consideration, opinion, view, sentiment, 
reflection, deliberation. 



62 SYNONYMS AND ANTONYMS. 

THOUGHTFUL—considerate, careful, cautious, heedful, contemplative, 
reflective, provident, pensive, dreamy. (Thoughtless.) 

THOUGHTLESS—inconsiderate, rash, precipitate, improvident, heed¬ 
less. 

TIE— v., bind, restrain, restrict, oblige, secure, unite, join. (Loose.) 

TIE— n., band, ligament, ligature. 

TIME—duration, season, period, era, age, date, span, spell. 

TOLERATE—allow, admit, receive, suffer, permit, let, endure, abide. 
(Oppose.) 

TOP—summit, apex, head, crown, surface. (Bottom,.base.) 

TORRID—burning, hot, parching, scorching, sultry. 

TORTUOUS—twisted, winding, crooked, indirect. 

TORTURE—torment, anguish, agony. 

TOUCHING—tender, affecting, moving, pathetic. 

TRACTABLE—docile, manageable, amenable. 

TRADE—traffic, commerce, dealing, occupation, employment, office. 

TRADITIONAL—oral, uncertain, transmitted. 

TRAFFIC—trade, exchange, commerce, intercourse!. 

TRAMMEL— n., fetter, shackle, clog, bond, chain, impediment, hin¬ 
drance. 

TRANQUIL—still, unruffled, peaceful, quiet, hushed. (Noisy, bois¬ 
terous.) 

TRANSACTION—negotiation, occurrence, proceeding, affair. 

TRASH—nonsense, twaddle, trifles, dross. 

TRAVEL—trip, ramble, peregrination, excursion, journey, tour, voyage. 

TREACHEROUS—traitorous, disloyal, treasonable, faithless, false¬ 
hearted, perfidious, sly, false. (Trustworthy, faithful.) 

TRITE—stale, old, ordinary, commonplace, hackneyed. (Novel.) 

TRIUMPH—achievement, ovation, victory, conquest, jubilation. (Fail¬ 
ure, defeat.) 

TRIVIAL—trifling, petty, small, frivolous, unimportant, insignificant. 
(Important.) 

TRUE—genuine, actual, sincere, unaffected, true-hearted, honest, up¬ 
right, veritable, real, gracious, authentic, exact, accurate, correct. 

TUMULTUOUS—turbulent, riotous, disorderly, disturbed, confused, 
unruly. (Orderly.) 

TUNE—tone, air, melody, strain. 

TURBID—foul, muddy, impure, unsettled. (Placid.) 

TYPE—emblem, symbol, figure, sign, kind, sort, letter. 

TYRO—novice, beginner, learner. 


SYNONYMS AND ANTONYMS. 


63 


UGLY"—unsightly, plain, homely, ill-favored, hideous. (Beautiful.) 

UMBRAGE—offence, disaffection, dipleasure, resentment. 

UMPIRE—referee, arbitrator, judge, arbiter. 

UNANIMITY"—accord, agreement, unity. (Discord.) 

UNANIMOUS—agreeing, like-minded. 

UNBRIDLED—wanton, licentious, dissolute, loose, lax. 

UNCERTAIN—doubtful, dubious, questionable, fitful, equivocal, am¬ 
biguous, indistinct, variable, fluctuating. 

UNCIVIL—rude, discourteous, disrespectful, disobliging. (Civil.) 

UNCLEAN—dirty, foul, filthy, sullied. (Cleani) 

UNCOMMON—rare, strange, scarce, singular, choice. (Common, ordi¬ 
nary.) 

UNCONCERNED—careless, indifferent, apathetic. (Anxious.) 

UNCOUTH—strange, odd, clumsy, ungainly. (Graceful.) 

UNCOVER—reveal, strip, expose, divest. (Hide.) 

UNDER—below, underneath, beneath, subordinate, lower, inferior. 
(Above.) 

UNDERSTANDING—knowledge, intellect, intelligence, faculty, com¬ 
prehension, mind, reason, brains. 

UNDO—annul, frustrate, untie, unfasten, destroy. 

UNEASY—restless, disturbed, unquiet, stiff, awkward. (Quiet.) 

UNEQUAL—uneven, not alike, irregular, insufficient. (Even.) 

UNEQUALED—matchless, unique, novel, new, unheard of. 

UNFAIR—wrongful, dishonest, unjust. (Fair.) 

UNFIT—a., improper, unsuitable, inconsistent, untimely, incompetent. 
(Fit.) 

UNFIT— v., disable, incapacitate, disqualify. (Fit.) 

UNFORTUNATE—calamitous, ill-fated, unlucky, wretched, unhappy, 
miserable. (Fortunate.) 

UNGAINLY"—clumsy, awkward, lumbering, uncouth. (Petty.) 

UNHAPPY"—miserable, wretched, distressed, afflicted, painful, disas¬ 
trous, drear, dismal. (Happy.) 

UNIFORY1—regular, symmetrical, equal, even, alike, unvaried. (Ir¬ 
regular.) 

UNINTERRUPTED—continuous, perpetual, unceasing, incessant, end¬ 
less. (Intermittent.) 

UNION—junction, combination, alliance, confederacy, league, coalition, 
agreement, concert. (Disunion, separation.) 

UNIQUE—unequal, uncommon, rare, choice, matchless. (Common, or¬ 
dinary.) 


64 


SYNONYMS AND ANTONYMS. 


UNITE—join, conjoin, combine, concert, add, attach, incorporate, em¬ 
body, clench, merge. (Separate, disrupt, sunder.) 

UNIVERSAL—general, all, entire, total. (Sectional.) 

UNLIMITED—absolute, undefined, boundless, infinite. (Limited.) 

UNREASONABLE—foolish, silly, absurd, preposterous, ridiculous. 

UNRIVALED—unequaled, unique, unexampled, incomparable, match¬ 
less. (Mediocre.) 

UNROLL—unfold, open, discover. 

UNRULY—ungovernable, unmanageable, refractory. (Tractable, do¬ 
cile.) 

UNUSUAL—rare, unwonted, singular, uncommon, remarkable, strange, 
extraordinary. (Common.) 

UPHOLD—maintain, defend, sustain, support, vindicate. (Desert, 
abandon.) 

UPRIGHT—vertical, perpendicular, erect, just, equitable, fair, pure, 
honorable. (Prone, horizontal.) 

UPRIGHTNESS—honesty, integrity, fairness, goodness, probity, virtue, 
honor. (Dishonesty.) 

URGE—incite, impel, push, drive, instigate, stimulate, press, induce, 
solicit. 

URGENT—pressing, important, imperative, immediate, serious, 
wanted. (Unimportant.) 

USAGE—custom, fashion, practice, prescription. 

USE— n., usage, practice, habit, custom, avail, advantage, utility, bene¬ 
fit, application. (Disuse, desuetude.) 

USE— v., employ, exercise, occupy, practice, accustom, inure. (Abuse.) 

USEFUL—advantageous, serviceable, available, helpful, beneficial, good. 
(Useless.) 

USELESS—unserviceable, fruitless, idle, profitless. (Useful.) 

USUAL—ordinary, common, accustomed, habitual, wonted, customary, 
general. (Unusual.) 

USURP—arrogate, seize, appropriate, assume. 

UTMOST—farthest, remotest, uttermost, greatest. 

UTTER— a., extreme, excessive, sheer, mere, pure. 

UTTER— v., speak, articulate, pronounce, express, issue. 

UTTERLY—totally, completely, wholly, quite, altogether, entirely. 

VACANT—empty, unfilled, unoccupied, thoughtless, unthinking. (Oc¬ 
cupied.) 

VAGRANT— n., wanderer, beggar, tramp, vagabond, rogue. 


SYNONYMS AND ANTONYMS. 


65 

VAGUE—unsettled, undetermined, uncertain, j)ointless, indefinite. 
(Definite.) 

VAIN—useless, fruitless, empty, worthless, inflated, proud, conceited, 
unreal, unavailing. (Effectual, humble, real.) 

VALIANT—brave, bold, valorous, courageous, gallant. (Cowardly.) 
VALID—weighty, strong, powerful, sound, binding, efficient. (Invalid.) 
VALOR—courage, gallantry, boldness, bravery, heroism. (Cowardice.) 
VALUE— v., appraise, assess, reckon, appreciate, estimate, prize, esteem, 
treasure. (Despise, condemn.) 

VANISH—disappear, fade, melt, dissolve. 

VANITY—emptiness, conceit, self-conceit, affectedness. 

VAPID—dull, flat, insipid, stale, tame. (Sparkling.) 

VAPOR—fume, mist, fog, steam. 

VARIABLE—changeable, unsteady, inconstant, shifting, wavering, 
fickle, restless, fitful. (Constant.) 

VARIETY—difference, diversity, change, diversification, mixture, med¬ 
ley, miscellany. (Sameness, monotony.) 

VAST—spacious, boundless, mighty, enormous, immense, colossal, gi¬ 
gantic, huge, prodigious. (Confined.) 

VAUNT—boast, brag, puff, parade. 

VENERABLE—grave, sage, wise, old, reverend. 

VENIAL—pardonable, excusable, justifiable. (Grave, serious.) 

VENOM—poison, virus, spite, malice, malignity. 

VENTURE— n., speculation, chance, peril. 

VENTURE— V., dare, adventure, risk, hazard, jeopardize. 

VERACITY—truth, truthfulness, credibility, accuracy. (Falsehood.) 
VERBAL—oral, spoken, literal, parole, unwritten. 

VERDICT—judgment, finding, decision, answer. 

VEXATION—chagrin, mortification. (Pleasure.) 

VIBRATE—oscillate, swing, sway, wave, undulate, thrill. 

VICE—vileness, corruption, depravity, pollution, immorality, wicked¬ 
ness, guilt, iniquity, crime. (Virtue.) 

VICIOUS—corrupt, depraved, debased, bad, contrary, unruly, demoral¬ 
ized, profligate, faulty. (Virtuous, gentle.) 

VICTIM—sacrifice, food, prey, sufferer, dupe, gull. 

VICTUALS—viands, bread, meat, provisions, fare, food, repast. 

VIEW—prospect, survey. 

VIOLENT—boisterous, furious, impetuous, vehement. (Gentle.) 
VIRTUOUS—upright, honest, moral. (Profligate.) 

VISION—apparition, ghost, phantom, spectre. 

VOLUPTUARY—epicure, sensualist. 


66 


SYNONYMS AND ANTONYMS. 


VOTE—suffrage, voice. 

VOUCH—affirm, asseverate, assure, aver. 

WAKEFUL—vigilant, watchful. (Sleepy.) 

WANDER—range, ramble, roam, rove, stroll. 

WANT—lack, need. (Abundance.) 

WARY—circumspect, cautious. (Foolhardy.) 

WASH—clean, rinse, wet, moisten, stain, tint. 

W T ASTE— v., squander, dissipate, lavish, destroy, decay, dwindle, wither, 
W T ASTEFUL—extravagant, profligate. (Economical.) 

WAY r —method, plan, system, means, manner, mode, form, fashion, 
course, process, road, route, track, path, habit, practice. 

WAVE—breaker, billow, surge. 

WEAK—feeble, infirm. (Strong.) 

WEAKEN—debilitate, enfeeble, enervate, invalidate. (Strengthen.) 
WEARISOME—tedious, tiresome. (Interesting, entertaining.) 

WEARY—harass, jade, tire, fatigue. (Refresh.) 

WEIGHT—gravity, heaviness. (Lightness.) 

WEIGHT—burden, load. 

WELL-BEING—happiness, prosperity, welfare. 

WHOLE—entire, complete, total, integral. (Part.) 

WICKED—iniquitous, nefarious. (Virtuous.) 

WILL—wish, desire. 

WILLINGLY—spontaneously, voluntarily. (Unwillingly.) 

WIN—get, obtain, gain, procure, effect, realize, accomplish, aehieve- 
(Lose.) 

WINNING—attractive, charming, fascinating, bewitching, enchanting, 
dazzling, brilliant. (Repulsive.) 

WISDOM—prudence, foresight, far-sightedness, sagacity. (Foolish¬ 
ness.) 

WIT—humor, satire, fun, raillery. 

WONDER—t\, admire, amaze, astonish, surprise. 

WONDER—«., marvel, miracle, prodigy. 

WORD— n., expression, term. 

WORK—labor, task, toil. (Play.) 

WORTHLESS—-valueless. (Valuable.) 

WRITER—author, penman. , . 

WRONG—injustice, injury. (Right.) 

YEARN—desire, crave. 

YELL—bellow, scream. 



SYNONYMS AND ANTONYMS. 67 

YET—besides, nevertheless, notwithstanding-, however, still, ultimately, 
at last, so far, thus far. 

YIELD—bear, give, afford, impart, communicate, confer, bestow, abdi¬ 
cate, resign, cede, surrender, relinquish, relax, quit, forego, give 
up, let go, waive, comply, accede, assent, acquiesce, succumb, sub¬ 
mit. 

YIELDING—supple, pliant, bending, complaint, submissive, unresist¬ 
ing. (Obstinate.) 

YOKE— v., couple, link, connect. 

Y T ORE—long ago, long since. 

YOUNG—juvenile, inexperienced, ignorant, youthful. 

YOUTH—boy, lad, minority, adolescence, juvenility. 

YOUTHFUL—young, juvenile, boyish, girlish, puerile. (Old.) 

ZEAL—energy, fervor, ardor, earnestness, enthusiasm, eagerness. (In¬ 
difference.) 

ZEALOUS—warm, ardent, fervent, enthusiastic, anxious. (Indifferent, 
careless.) 

ZEST—relish, flavor. (Disgust.) 


4* 4* 4* 4< 4* 4'4* 4 1 4* 4< 4* 4* 4* 4* 4* 4?'i''i'4* 4* 4* 4* 4* 4* 4* *i”i* 4* •t'4* *i* 4< 4* 4* 4* 4*'I'4* *&* 4* 4* 4* 4< 4* x 


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I HOW TO WRITE ON ANY OCCASION ! 

4» n* 

4 * * 

+ 4 - 


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Commence witli good paper, good pen and good ink. Every 
letter should be as perfect as possible so that wherever it occurs 
it may present a model. The turns and slopes should be alike, 
the loops of the same length and width, the proper distances be¬ 
tween the letters carefully observed. Flourishes and ornamental 
characters may delight an amateur in a show-case; a business man 
detests them in his correspondence. In a lady’s writing they 
are vulgar. Good paper costs little more, but is indispensable. 
It should be tolerably thick with a smooth surface, moderately 
glazed; so that the ink will not show through when dry, that there 
may be no roughness for the pen to catch, and that the pen may 
glide along without jarring the muscles or nerves of thefingers and 
hand. A white paper is generally preferable to any other color. 
The pen should be fine-pointed so that a good hair-line can be 
made, and having a good, springy prong, that the shades may be 
cleanly cut, and that the writing may not be rendered stiff, a 
result inevitably following the use of a “hard” pen. They should 
be of a uniform character as much as possible—not one very hard 
and others very soft. Slight differences cannot be avoided, but 
those that vary least are the best, if they are right in other re¬ 
spects. Ink should be sufficiently fluid to flow easily from the 
pen, dark enough to see at the time what you are writing, and 
to judge of hair strokes and shades. It must not evaporate rap¬ 
idly from the ink-stand, nor leave a layer of mud in it; neither 
should it mold. It should not be affected by frost. In order to 

68 














HOW TO WRITE OX ANY OCCASION. 


69 


be permanent, ink should stain the paper. Its color when dry 
should be a jet black, which neither time nor exposure to the sun 
can change. 


THE PENMANSHIP. 


The faculty for writing a good hand is not confined to par¬ 
ticular persons. Any one can acquire a good, legible hand writ¬ 
ing by practicing carefully and persistently. A good hand¬ 



writing is one of the most important accomplishments that a per¬ 
son can possess. 

There are three essential things in good penmanship—write 
legibly, rapidly, and do not forget beauty. 

Use a flat table, or one nearly so, when you write in a sitting 
position. The table should be sufficiently high that you are com- 




















70 


HOW TO WHITE ON ANY OCCASION. 


pelled to sit upright, giving the muscles of the right arm full 
play. 

Do not hold the pen as if you were afraid it would run away, 
but hold it lightly between the thumb and first two fingers so 
that the end of the holder will point to the right shoulder; the 
point of the pen mil then press evenly upon the paper. Then 
in beginning write slowly, until your hand and arm become fa¬ 
miliar with the correct forming of the letters; after this you can 
mite rapidly without spoiling the beauty of penmanship. 

Do not be satisfied until you have acquired a neat and legible 
handwriting, for if you apply for a position by letter in a business 
house, you cannot offer any better reference or recommendation 
than a neatly written letter in a legible handwriting. 



HOW TO WHITE ON ANY OCCASION. 


71 


HOW TO WRITE LETTERS, 


Before you commence to write your letter, carefully arrange 
in your own mind what you wish to say and put everything in 
its proper and logical order. Express the same sentiments in 
your letter, and use the same language, as you would if you 
were conversing with the person. 

A business letter should be clear, explicit and contain nothing 
but business. It should be written without errors in orthography, 
punctuation and the arrangement of words and phrases. Make 
your meaning clear so that the party receiving it does not need 
to guess at the meaning of any statement. 

It is very important to give the name of the town, county, state 
and date of the letter. 

Make no flourishes in writing a business letter. 

Copies should be kept of all important business letters. 

Business letters should be written on one side of the paper only. 

Always use short sentences, if possible, in place of long ones. 

Always promptly answer a letter requiring a reply. 

Do not fill your letters with repetitions, nor make apologies. 

Mever write anything to which you are afraid or ashamed to 
sign your name. 

When you acknowledge the receipt of a letter, always mention 
the date of it. 

When you order goods, always state carefully quality, the 
amount, etc. 

Figures should be mitten in words, except dates; but remem¬ 
ber to put sums of money in both words and figures. 

Do not write your letter with a pencil. Always use good 
black ink. Blue or violet may be used, but it is always better to 
use a good black ink. 

When you write a letter to some one, asking for information 



72 


HOW TO WHITE ON ANY OCCASION. 


that does not interest the person to whom you write, always en¬ 
close a stamp. If the inquiry is of a nature that the person to 
whom you are writing will be benefited, you need not enclose a 
stamp. 

In asking money from some one who owes you, always do so 
in a courteous manner. 

When you write for some position, you should write the letter 
modestly and in your own handwriting. 

Never use the same words too often in a letter. Look up the 
Dictionary of Synonyms in this book and get new words. That 
is a feature of this book which will be well worthy of your careful 
study. 

When you receive letters containing money, you should im¬ 
mediately count the money enclosed and mark it on the top 
margin of the letter received. 

Avoid erasures and blots, and never use such abbreviations as 
for “and,” “Phila.” for “Philadelphia,” etc. “&” is used 
only in the name of a firm. 

Always send money by Pegistered letter, Money Order, Ex¬ 
press or Draft. 

Always write on only one side of the paper, if writing for the 
press, else your communication is likely to be thrown into the 
waste basket. 

Try to be cheerful and good tempered in your letters, and do 
not write about your own misfortunes. 

Write in earnestness and sincerity in letters of sympathy and 
condolence. 

Do not add postscripts to your business letters. 

Always read your letter carefully, to see that there are no mis¬ 
takes, and that you have not written anything you do not desire 
to say. 

Never use foolscap or mere scraps of paper; it is not business¬ 
like, and very poor taste. Use note, packet or letter size. If 
single sheets are used, mite on one side only. 


HOW TO WHITE ON ANY OCCASION. 


73 


In folding the letter, bring the lower edge near the top so that 
the length will be a trifle shorter than the envelope; then fold 
twice the other way, making the sheet slightly smaller than the 
envelope. A note sheet should be folded twice from the bottom 
upward. If the envelope is nearly square, a single fold of note 
sheet is enough. 

Envelopes, as well as paper, should be white, and should be of 
a corresponding size and quality. Never use colored paper. 

The address should be plainly written, that no mistake be made 
in either the name or address. It is not necessary to add “P. O.” 
to the name of the place, because when letters reach the town 
they are not likely to go to the jail. Letters of introduction 
should bear upon the envelope the name and address of the per¬ 
son to whom it is sent; the words, “Introducing Mr.-,” 

should be placed on the lower left hand comer. 


DO NOT MAKE HASTY EEPLIES. 


If, in answer to a vexatious letter, you make an injudicious 
or hasty reply, you may lose a valuable customer. "When angry, 
take plenty of time to think it over, else let it go unanswered. 
Even if you have answered it, lay it aside till the next day, and 
read it before it is mailed. 





74 


HOW TO WHITE ON ANY OCCASION. 


PARTS OF A LETTER. 


{Heading.) 

-/Q3 Cdf^adJc/ 


(Address.) 


d2^af-Ud^u-iy, 3'a., ^yl-ccPy 3, /c 



(Salutation.) 


(Body of the Letter.) 



can ea4^n y^cve c/c^aLd a weed?, one/ d-/ca //' -/-Py ^ 


facLn/ccc /c- -m^f em/edened-. 




my 

can ffdcny a deed■m.-m.enc/ar/cdji y^Lc-m -my /eaefeed-, 

Cddf^d. ^yl-oned, one/ ane/^ed y^d-^m yen/p&man y 

acj^e-m wedfiee/ c/ccdcny -my ^ad/ nan/e^l y+aca/ccn. 

(Complimentary ending.) 

(ffed.y d-ed^it 




(Signature.) 
cam ’caefd. 




HOW TO WRITE ON ANY OCCASION. 75 

THE HEADING OF A LETTER. 

The heading of a letter should give the place and date of writ¬ 
ing. If a reply is to be sent to the place of writing, the letter 
should show where to send it by mail. 

If a reply is to be sent elsewhere than to the place of writing, 
the fact should be indicated after the signature. 

To the name of the addressed we should add an appropriate 
title. 

Use “Mr.” before a man’s name; 

“Mrs.” before a married woman’s name; 

“Messrs.” in addressing two or more men; 

“Miss” in addressing an unmarried woman or girl; 

“Master” in addressing a boy; 

“Rev.,” or “The Rev.,” before the full name of some title in 
addressing a clergyman; as, “Rev. J. M. Smith;” “Rev. Mr. 
Smith;” “The Rev. Dr. Smith;” not “Rev. Smith;” 

“Dr.” in addressing a physician; 

“Esq.” after lawyers, many government officers, and other gen¬ 
tlemen. 


THE ADDRESS. 


The Address of a letter consists of the name and title of the 
person to whom it is written. Sometimes, especially in business 
letters, the residence or place of business is also added. 


THE SALUTATION. 


The Salutation is a courteous or affeetionate greeting, that 
serves to introduce the body of the letter. Its form depends on 


circumstances. 

In business or formal letters we should write: “Sir” (pi., “Sirs, 
or “Gentlemen”); “Dear Sirs,” or “Sir,” or “My dear Sir, 
“Madam” (pi., “Ladies”), “Dear Madam,” or “My dear Madam. 









76 


HOW TO WHITE ON ANY OCCASION. 


t 

Address a young unmanned woman, as, for example, “Miss 
Jones,” or “Dear Miss Jones;” an elderly unmarried lady is some¬ 
times addressed “Madam,” “Dear Madam,” or “My dear Madam.” 

The Salutation is sometimes made part of the body of the let¬ 
ter; sometimes omitted in formal notes. 

After the Salutation, use a comma, a colon, a comma and a 
dash, or a colon and a dash, according to the degree of formality 
with which the letter begins. The comma is the least formal. 

When the Salutation consists of three words as, for example, 
“My dear Sir,” some authorities begin each word with a capital, 
and others do not use a capital in the middle word. 

THE BODY OF THE LETTER. 


The body of the letter is the message itself, or what we have 
to say. 

In the contents of a business letter, do not make needless re¬ 
marks as “I now take my pen in hand.” Express yourself clearly; 
use simple words, and avoid slang. Stop when you have done. 
In reply to a business letter, you may say, for example, “Your 
favor of the 20th inst., in answer to my inquiry, is at hand,” etc. 

Use none but the most common abbreviations. Use no figures, 
except in connection with dates and large sums of money. The 
sign is to be used only in the name of a firm 

THE COMPLIMENTARY ENDING. 


The Complimentary Ending is a courteous assurance of good 
faith, respect, or affection, which is added to the end of the letter. 
It should be in keeping with the Salutation and style of the letter 
written, and also with the relation of the writer to the person ad¬ 
dressed; the writer should express his feelings truthfully. 

In business or formal letters, the common forms are: “Yours 
truly;” “Yours respectfully;” “Truly yours;” “Very truly yours;” 
“Respectfully yours;” “Very respectfully yours;” in extremely 






HOW TO WHITE ON ANY OCCASION. 


77 


formal letters, such as are sometimes written to high officials, we 
may say, for example, “I am, Sir, 

‘‘Your obedient servant.” 

For friendly or familiar letters, there is a great variety of 
forms. Some examples are: “Faithfully yours;” “Most truly 
yours;” “With highest regards;” “Yours sincerely;” “Your loving 
Sister;” “Ever most gratefully yours;” “Your affectionate Son.” 
It is vulgar to say, “Yours, etc.” 

THE SIGNATURE. 


The Signature is the name of the person who writes or dictates 
the letter. The Signature should he written plainly. A ladv, 
when writing to a stranger, must sign her name, so as to show 
whether ©lie is to be addressed as Mrs. or Miss. For example, 
“(Miss) Mary McKean.” 

THE SUPERSCRIPTION. 


The Superscription, or address upon the envelope, is mainly 
for the benefit of post-office officials. It should generally be on 
the lower half of the envelope, and each successive line should 
begin a little further toward the right. 

The punctuation may be the same as used in the letter, espe¬ 
cially to indicate abbreviations and to separate two parts, if writ¬ 
ten on the same line. On envelopes where there is nothing but 
tire address and where the parts of that are already sufficiently 
separated, the best usage is to omit the terminal points. 

FORMS FOR BEGINNING LETTERS. 

Pittsburg, Pa., Jan. 3, 1896. 

Mr. John Doe, 

122 Park Are., 

Smithburg, Ill. 

Dear Sir: Please send me by express, etc., 








78 


HOW TO WHITE ON ANY OCCASION. 


Mrs. Susan McKean, 
Boston, Mass., 

Dear Madam: 


Trenton, N. J., Feb. 4, 1898. 


We send you to-day a sample, etc. 


Harrisburg, Pa., Feb. 7, 1898. 

Mr. J. R. Smith, 

Denver, Col. 

Dear Sir: — 

Your valuable favor of the 29th received. 


Miss Carrie Brown, 

Dear Friend, 

Your card of thanks, etc. 


Sacramento, Cal., 

Oct. 21, 1898. 


FORMS FOR CLOSING LETTERS. 


Very truly yours, 

L. Conrad. 


Respectfully yours, 

J. R. Doe. 


Sincerely yours, 

James Madern. 


Your sincere friend, 

John Drew. 


Yours truly, 


To J. Holland, 

Newport, R. I. 


H. J. Stevens. 










IIOW TO WRITE ON ANY OCCASION. 


79 


FORMS OF ADDRESSES. 


Stamp. 


John W. Green, Esq., 

Pittsburg-, 

P. O. Box 177. Pa. 


Mr. Frank E. Diehl, 

74G Thompson Ave., 
Brooklyn, 

N. Y. 



Stamp. 

Dr. Chas. Fager, 


Care, J. H. Smith, Esq., 

Buffalo, 

P. 0. Box, 144. 

N. Y. 


When a letter is sent to the care of another, the above form 
is to be used. 



Stamp. 

Mr. D. Z. Gross, 

Readin 

Berks Co. 

cr 

Pa. 


Stamp. 


Miss Mary J. Gilmore, 

G14 Spruce St., 

Chicago. 

By courtesy of 

Mr. Chas. Young. 

When a letter is sent by a friend instead of through the mail, 
the above form is used. 




















80 


HOW TO WRITE ON ANY OCCASION. 


A YOUNG MAN DESIRTNG TO COMMENCE BUSINESS WITH A 

WHOLESALE HOUSE. 


Jersey City, N. J., Aug. 1, 1S9S. 

Messrs. Smith, Little & Co., 

New York City. 

Gentlemen: — 

I have recently commenced business for myself, and shall be 
pleased to open an account with your house, and trust it will be to our 
mutual advantage. If you think favorably of the matter, you will 
please fill the enclosed order, and on your best terms. 

For testimonials, I refer you to The Cycle Company, of your city, by 
whom, until recently, I have been employed. As this is my first trans¬ 
action with your house, upon forwarding me an invoice of goods, I will 
remit a sight draft on the Second National Bank of your city, for the 
amount. Expecting your prompt attention, I am, 

Respectfully yours, 

James Scott. 


THE REPLY FROM THE WHOLESALE HOUSE. 


New York City, Aug. 3, 1898. 

Mr. James Scott, 

Jersey City, N. J. 

Hear Sir: 

We take pleasure in sending, by your order, the enclosed invoice 
of goods, amounting to nine hundred dollars ($900). 

We have no hesitation in opening an account with you, and allowing 
you our best terms, as your references are entirely satisfactory. Trust¬ 
ing you will receive the goods in good condition and meet your favor, 
we are, 

Very truly, 

Smith, Little & Co. 


NOTICE OF DRAFT. 


Philadelphia, Pa., March 31, 1S98. 


John B. Green & Co., 

Lewisburg, Pa 

Dear Sirs:—We have to-day drawn upon you at five 
days’ sight, in favor of ourselves, for Two Hundred and Seventy-five 







HOW TO WRITE ON ANY OCCASION. 


81 


Dollars ($275). Please protect the same. Awaiting your further or¬ 
ders, we remain, 

Yours respectfully, 

Bailey & Sons. 


Washington, D. C., May 2, 1898. 

Cashier First National Bank, 

Camden, N. J. 

Dear Sir:—Enclosed please find note for collection, 


Note R. P. Huff, due Jan. 3,. $780 20 

Note L. R. Hess, due Jan. 9,. 250 06 


$1,030 26 

If collected, please remit draft on New York for proceeds. 

Very respectfully yours, 

Samuel King. 


LETTER OF INTRODUCTION. 


Charleston, N. C., June 10,1898. 

Dear friend: 

It affords me great pleasure to introduce you to my friend Mr. 
F. P. Starry, of this place. He intends to spend a few weeks in your 
city, and as he is an entire stranger there, any courtesy which you may 
show him will be appreciated, and considered a personal favor to me. 

Sincerely yours, 

To Wm. Van Dyke, John Y. Keath. 

Memphis, Tenn. 


LETTER CONTAINING REMITTANCE. 


Hagerstown, Md., Nov. 12, 1898. 

Messrs. Roth& Co., 

Lowell, Mass. 

Gentlemen:—Enclosed you will find my check for Seventy-five Dollars 
(75), in payment of your invoice of the 15th. 

Please acknowledge receipt of same, and oblige, 

Yours respectfully, 

F. W. Wilson. 










82 


HOW TO WHITE ON ANY OCCASION. 


ACKNOWLEDGING REMITTANCE. 


Chicago, Ill., Nov. 15, 1898. 

.Mr. F. W. Wilson, 

Hagerstown, Md. 

Dear Sir:—Your favor of the 12th inst., containing check for Seventy- 
five Dollars ($75), is received. 

Please accept our thanks for prompt remittance. 

Respectfully yours, 

Messes. Roth & Co. 


EXCUSE TO A TEACHER. 


Miss Dunlap:—You wall please excuse Mary’s absence from school 
yesterday afternoon. She was detained in consequence of a severe 
headache. 

Yours very respectfully, 

Mrs. S. A. Kauffman. 

York Haven, Pa., July 17, 1898. 






POSTAL INFORMATION. 


POSTAL INFORMATION. 

RATES OF FOSTAGE—DOMESTIC. 


On First-class Matter, Letters, etc.: The rate of postage on 
matter of the first-class is as follows: 

1. On letters and other written matter authorized to pass at 
first-class rates, and on sealed matter or matter otherwise closed 
against inspection, two cents per ounce or fraction thereof. 

2. On postal cards, one cent each, the price for which they are 
sold. 

3. On “drop letters/’ two cents per ounce or fraction thereof, 
when mailed at letter-carrier post-offices, and one cent for each 
ounce or fraction thereof at offices where free delivery by carrier 
is not established. 

4. Printed circulars unsealed—no writing except address—one 
cent for each two ounces or fraction thereof. 

On Second-class Matter, Periodical Publications: The rate of 
postage on second-class matter, when sent by the publisher there¬ 
of, and from the office of publication, including sample copies, or 
when sent from a news agency to actual subscribers thereto, or 
to other news agents, is one cent per pound or fraction thereof. 

The rate of postage on newspapers and periodical publications 
of the second-class, when sent by other than the publisher or 
news agent, is one cent for each four ounces or fractional part 
thereof. 

The rate of postage on newspapers (excepting weeklies) and 
periodicals not exceeding two ounces in weight, when the same 
are deposited in a letter-carrier office for delivery by its carriers, 
is uniform at one cent each; on periodicals weighing more than 
two ounces, two cents each. 

Newspapers (other than weeklies) and periodicals, when depos¬ 
ited by the publisher or news agent in a letter-earner office for 

























































































































































































































































































































































POSTAL INFORMATION. 


85 


general or box-delivery, are subject to pay postage at the rate of 
one cent per pound; when deposited by other than publishers 
or news agents, for general or box delivery, the rate is one cent 
for four ounces or fractional part thereof. 

Weekly newspapers, when deposited by the publisher or news 
agent in a letter-carrier office for letter box delivery, or delivery 
by carriers, are subject to the rate of one cent per pound or frac¬ 
tion thereof; when deposited by other than the publisher or news 
agent, they are subject to postage at the rate of one cent for each 
package not exceeding four ounces in weight, and one cent for 
each additional four ounces or fractional part thereof. 

As to the right of newspapers, etc., to pass free in the county, 
inquire at post-office. 

All newspapers and periodicals entitled to the second-class rate 
must pay one cent per pound when sent by the publisher or news 
agent by mail to a letter-carrier office. The payment of this rate, 
when thus sent, entitles them to delivery by earners to sub¬ 
scribers at such letter-carrier office when properly folded and ad¬ 
dressed. 

On Third-class Matter, Books, etc.: The rate of postage on 
third-class matter is one cent for each two ounces or fractional 
part thereof. (P. L. &. R. § 359.) 

On Fourth-class Matter, Merchandise: The rate of postage on 
fourth-class matter is one cent an ounce or fraction thereof. (P. 
L. & R. § 373.) 

By the act approved July 24, 1888, the postage on seeds, cut¬ 
tings, roots, scions and plants, is at the rate of one cent for each 
two ounces or fraction thereof. 

FEES CHARGED FOR MONEY ORDERS. 


For orders for sums not exceeding- $ 2 50, . 3 cents. 

Over $ 2 50 and not exceeding- $ 5 00, . 5 cents. 

Over $ 5 00 and not exceeding- $10 00, . 8 cents. 

Over $10 00 and not exceeding- $20 00, .10 cents. 








86 


POSTAL INFORMATION. 


Over $20 00 and not exceeding- $30 00, .12 cents. 

Over $30 00 and not exceeding $40 00, .15 cents. 

Over $40 00 and not exceeding $50 00, .18 cents. 

Over $50 00 and not exceeding $60 00, .20 cents. 

Over $60 00 and not exceeding $75 00, .25 cents. 

Over $75 00 and not exceeding 100 00, .30 cents. 


FOREIGN POSTAGE. 


A Postal Card costs one cent additional to tlie stamp impressed. 
Newspapers, if not over four ounces, two cents each, and two 
cents for each additional four ounces or part thereof. 

GENERAL SUGGESTIONS. 


If you inquire for lost mail, you should address, Chief In¬ 
spector, Post-Office Department, Washington, D. C. 

When you inquire for mail matter that you suppose has been 
sent to the Dead Letter Office, address Third Assistant Postmas¬ 
ter General. You must give all particulars of contents, date, etc. 

SUGGESTIONS TO THE PUBLIC. 


So important are some of the following points that they need 
repeating. 

If private persons issue postal cards, containing any written 
matter, except the date and address, they must pay letter rates 
of postage. Postal cards are handled with as much care and 
promptness as letters. 

If a postal card has anything attached or pasted to it, it is re¬ 
garded as unmailable and will not be forwarded until a sufficient 
amount of postage is put thereon. Never send an offensive dun 
on a postal card. 

Eegister all valuable letters and packages. Make all remit¬ 
tances by money-order. Money or valuable packages should 
never be sent in the ordinary mail. 














POSTAL INFORMATION. 


87 


Do not enclose letters in thin or flimsy envelopes, as they are 
liable to be torn. Affix stamps securely and on the upper right- 
hand corner of the envelope. 

Put your name and address on the upper left-hand corner of 
all matter mailed by you. Upon the corner of envelopes fur¬ 
nished by hotels, direct what disposition shall be made of letters 
if undelivered. 

Address mail matter legibly and fully, giving name of post- 
office, county, state and street; also, house or box number. 

Always notify your correspondents and postmaster when you 
change your address. 

Always be sure to stamp your letters and packages before mail¬ 
ing, and see that they are addressed properly. Inquire always, 
if in doubt as to sufficient postage, and save money and prevent 
delay. 

Upon foreign letters place the name of the country in full, and 
write plainly. 

Do not ask credit for postage stamps and money orders, nor ask 
the stamp clerk to affix stamps to your letters. 

Do not leave mail matter on the tops of street letter-boxes. 

Do not talk to the letter-carriers unnecessarily, as it delays 
business. 

Make all complaints to the postmaster or assistant postmaster. 



4 


88 


SAFF RULES FOR BUSINESS MEN. 


SAFE RULES FOR BUSINESS MEN. 

Sometimes a single thought, although given in a humble way, 
will steer a man in the right course, and may lead him to nobler 
deeds. We hope the following maxims will touch some mind 
that may awaken responses in others, who might not be fortunate 
enough to see these pages. 

MAXIMS OF ROTHSCHILD. 


The following is a copy of maxims, alphabetically arranged, 
framed and hung in Rothschild’s bank. Baron Rothschild used 
to recommend these rules to the young men who wished to “get 
on” and achieve success in life: 

A ttend carefully to details of your business. 

B e prompt in all things. 

C onsider well, and then decide positively. 

D are to do right, fear to do wrong. 

E ndure trials patiently. 

F ight life’s battles bravely, manfully. 

G o not into the society of the vicious. 

H old integrity sacred. 

I njure no man’s reputation or business. 

J oin hands only with the virtuous. 

K eep your mind from evil thoughts. 

L ie not for any consideration. 

M ake few acquaintances. 

1ST ever try to appear what you are not. 

O bserve good manners, 

P ay your debts promptly. 

Q uestion not the veracity of a friend. * 

R espect the counsels of your parents. 

S acrifice money rather than principle. 

T ouch not, taste not, handle not intoxicating drinks. 





SAFE RULES FOR BUSINESS MEN. 


89 


U se your leisure time for improvement. 

Y enture not upon the threshliold of wrong. 

W atch carefully over your passions. 

’X tend to every one a kindly salutation. 

Y ield not to discouragement. 

Failure is sometimes caused by having too many irons in the 
fire; mistakes in choosing the wrong profession; waiting for 
something to turn up; no definite object in life; lack of will 
power, and wanting to get rich too soon, that is, an unwillingness 
“to labor and to wait.” 

Make it known that you are prepared to do business. 

Confess ignorance in regard to subjects on which you are not 
informed; listen and learn all you can. 

Be ashamed of nothing except your own errors. Do not trifle 
with serious matters, and be not serious about trifles. 

The door to respectability, honor and influence is thrown, open 
to all. 

Conduct your business with judgment and intelligence. 

Let the business of others alone; attend to your own. 

“Xever buy what you don’t want because it is cheap.” 

If misfortune should overtake you, bear up, work harder, but 
never get off the track; persevere and remove all difficulties; if 
you then fail, you will be honored; but if you shrink, you will 
be despised. 

The dishonest and tricky are rarely prosperous, for when con¬ 
fidence is withdrawn, poverty generally follows. 

Keep your mind at work; reflect on what you see, and hear, 
reason, and weigh well and consider for yourself—decide, act. 

Rest satisfied with doing your best and leave others talk as they 
will. 

It costs nothing and is worth much to be civil and obliging 
to all. 

Xever expose your own disappointments to the world. 

Xever worry about that which is lost. 


90 


SAFE RULES FOR BUSINESS MEN. 


Speak well of your friends, and say nothing about your ene¬ 
mies. 

Treat your customers as your friends by serving them the best 
way you can. 

Attend to business matters in business hours. 

A man of honor will be esteemed, but a mean act will recoil. 

Wrong no man, but treat all with respect. 

Never be afraid to say “no/’ and stick to it when it is right. 

Keep short credits, but long friendships. 

Have short accounts and be punctual in paying and collecting. 

Let your goods lie on the counter rather than give them to 
some one whose credit is doubtful. 

Trust nothing to memory that you should put in writing. 

Have a place for everything and put everything in its place. 

Examine your books often and see how you stand. 

Shun law suits, and don’t gamble. We cannot do without 
good lawyers, we must have them; but going to law about every 
small matter does n^t pay. In mentioning the fact that we 
should shun law suits, the writer remembers a picture he saw 
some time ago, when two farmers went to law about a cow; while 
the farmers were fighting, the lawyer got away with the cow. 

Never be above your business; do everything your business 
calls you to do. 

Concentrate your energies and means on your business and 
avoid outside speculation. 

Try to be perfect in the calling in which you are engaged. 

Keep your eye on small expenses; spend less than you make; 
save something each year and you will surely be independent 
some time. 

Stick to one thing. Man seldom fails, no matter how bad the 
beginning, if he sticks to one thing for eight or ten years. The 
men who have gained good names, and who have accumulated 
property and money, have bent their energies to one branch of 
business. In the Spring, when the sun seems far away and the 


SAFE RULES FOE BUSINESS MEN. 


91 


influence of his beams can scarcely be felt, those beams, if col¬ 
lected to a focus, will kindle a flame. This is true when a man will 
squander his talents and strength on many things, but when he 
draws them to a point and sticks to a single object, he can make 
it yield. Remember that most of our men who made fortunes, 
did not have any money when they started. 



“Beware of small expenses; a little leak sinks a great ship.” 




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NOTES, CHECKS, ORDERS, BILLS, DRAFTS, ETC. 


It becomes necessary, in the transaction of business, to use dif¬ 
ferent business forms. Those in most frequent use are, Receipts, 
Promissory E otes, Drafts, Checks, Orders, etc. 

The use of these different forms has grown gradually. The 
superstructure of business, as it to-day exists, rests on the broad 
foundation of confidence—the result of what may be called the 
“evolution of commerce;” the principal stages in this evolution 
are interesting to study. At first there was only bartering in 
different commodities, which is still practiced among savages; for 
example, the exchange of cgrn for arrow-heads. Then money 
was introduced as a medium of exchange; and to-day we have as 
a substitution negotiable paper as evidence of indebtedness; this 
includes the above mentioned forms, and also Certificates of De¬ 
posit, Bills of Exchange, Bank Bills, Treasury Rotes (Green¬ 
backs) and all other evidence of debt, the ownership of which 
may be transferred from one to another. 

Merely acknowledging a debt is not sufficient to make ne¬ 
gotiable paper; it must be a promise of payment, or an order on 
some one to pay. The promise must be for money only; the 
amount must be exactly specified and the title must be transfer¬ 
able. The last-named feature must be visible on the face of 
the paper by using such words as “bearer” or “order.” In some 
states peculiar phrases are required by law, as “Payable without 
defalcation or discount,” or payable at some place, a bank for in¬ 
stance, 


92 














COMMERCIAL FORMS. 


93 


A Promissory Xote, then, is a written promise, signed by one 
person, to pay another, at a fixed time, a stated sum of money. A 
note becomes negotiable if it is payable to the order of the payee, 
or to bearer. A consideration is an essential element, because 
it is a contract. Even if it is void between the first two parties, 
if it comes into the hands of another person, who gives value for 
it, not knowing of its defect, it has full force and may be col¬ 
lected. 

The date is important. The day of date in computing time 
is not counted, but it is the fixed point, beginning the time at the 
expiration of which payment must be made. It does not in¬ 
validate the note to omit the date, if the holder can prove the 
time of its making. The promise to pay the note must be cer¬ 
tain as to the time when it is to mature. It must be made pay¬ 
able at a fixed period, or else conditional upon the occurrence of 
something that is certain to happen; as “on demand,” “at sight,” 
“ten days after sight,” “two months after date,” “two days after 
the death of Geo. Doe.” If the time is not specified, the note 
is considered payable on demand. 

The maker, or the person who promises, and whose signature 
the note bears, must be a competent person. Idiots aud insane 
people are naturally incompetent, but married women, minors 
and aliens may be legally incompetent. The maker of a note is 
responsible and binds himself to the amount, stated on the note, 
when it is due; he need not pay it before it becomes due. If he 
should pay it when due and neglects to cancel his note, he would 
again be responsible, if any other person, not knowing of his pay¬ 
ment, acquired it for value before maturity; also, a receipt for 
payment from the first payee w r ould not stand good against the 
subsequent innocent holder for value. 

The person in whose favor the note is drawn is the payee. The 
person to whom the money must be paid is the legal holder. If 
you make a note payable simply to bearer, without naming the 
payee, any one into whose hands it may fall may legally collect it. 


94 


COMMERCIAL FORMS. 


Any one who becomes possessor of the note, after the original 
holder, has a better claim than the first one, because between the 
maker and the first payee, there may have been some contract 
or understanding, or condition militating against the payment 
when it w r ould become due; if the third person, not knowing of 
this fact, gives value for the note, the law will sustain him and 
enforce payment. 

If the maker fails to pay when the note is due, the endorser 
is held responsible. If a note is payable to order, it must be in¬ 
dorsed by the holder upon passing it to another, and, because 
value has been given each time, the last holder will look to the 
next preceding one, and so on to the first. 

A writing across the back of the note, which makes the writer 
responsible for the amount of note, is the indorsement. 

(a) Indorsement in blank, the indorser simply writes his name 
on the back of the note. 

(b) Indorsement in full, the indorser writes above liis signa¬ 
ture “Pay-” or “P-or order.” 

(c) A conditional indorsement is thus: “Pay -, unless 

payment is forbidden before maturity.” 

(d) The words, “without recourse,” used after the name of the 
payee in the indorsement, makes a qualified indorsement. 

(e) To make the indorsement restrictive, write: “Pay - 

only.” 

The full endorsement and the general indorsement are prac¬ 
tically the same; each one entitles the holder of the note to the 
money, and to look to the indorser for payment of the same if 
the maker of the note defaults. The qualified indorsement re¬ 
leases the indorser from any liability if the maker of the note de¬ 
faults. The other forms are used in special cases. Remember 
that the several indorsers are collectively and severallv liable for 
the amount of the note if the note is dishonored, that is, if the 
note is properly protested and notice given to each indorser. 
When a note is protested, a notice should be sent to each person 






COMMERCIAL FORMS. 


95 


interested. An indorser looks to the man who indorsed it before 
him, and that person looks to the one before him, and back the 
same way to the original maker of the note. 

Always see to it that the date is correct; that it specifies the 
amount to be paid; a place where the payment is to be made is 
sometimes appointed; that the person to whom it is to be paid 
is named; that “for value received” is stated; and that it is signed 
by the maker, or his proper representative. 

When notes are payable a number of months after date, calen¬ 
dar months are understood, or their nearest approach. For ex¬ 
ample, a two months 7 note dated December 31st, falls due Feb¬ 
ruary 28th, or 29th if it be leap year. When days are specified 
in the note they are counted exactly in determining the day when 
note becomes due. 

Demand of payment on a note must be made on the very day 
it is due, and in accordance with the specifications of the note. 
If payable at a particular place, make it there. If at no 
particular place, make it on the maker personally, at his 
home in reasonable hours, or at his business place in busi¬ 
ness hours. If payable by a firm, demand may be made on any 
one of its members. Demand must be made upon all, if given 
by several persons jointly. If a note is payable at a bank, the 
holder must be at the bank up to the usual hour of closing; no 
further demand on the maker is necessary, if this is done, to hold 
the indorser. The better way is to place the note, for collection, 
with some bank. The fee charged is not large and the work is 
well done; you may also save much trouble. 

Lost Notes. —If a note has been lost or mislaid, or if it has 
been destroyed, the holder must still make a formal demand for 
payment for same when it is due; but at the same time, he must 
be prepared to indemnify the party paying it, in case any trouble 
arises in the future. It is wise to give public notice or warning 
against negotiation of such a note. 


96 


COMMERCIAL FORMS. 


If you wish to enforce the payment of a note, place it in the 
hands of a notary public; he will formally demand payment, and 
if payment is not received, he at once protests it, and notifies the 
indorsers of the fact. 

If the maker and indorser of a note both live in the same city, 
the notice of protest is given to the indorser personally, not later 
than the first business day following the presentation and the dis¬ 
honoring of the note. When the parties reside in different 
places, notice must be sent by next day’s mail, and directed prop¬ 
erly. It is sufficient to notify the indorser whose name appears 
last on the note, but all the indorsers are generally included in 
the first notice. Each indorser must be sure that the former is 
properly notified of the protest; each indorser is allowed one 
day’s time for this proceeding. If you do not know an indorser’s 
place of residence, a longer time may be allowed to serve the 
notice. If you cannot find his residence, the holder is excused 
then in serving the notice. 

One can begin proceedings against the maker and the indorser 
in separate suits right at the same time. An indorser may pay 
the note, but will then be subrogated to the rights of the holder 
against the maker and other indorsers. 

When you take an overdue note, or one dishonored, you take 
it subject to all the liabilities to deductions or losses, etc. 

If any one pays a note before it is due, the bona fide holder, 
if it falls into his hands afterward, can recover its value when 
due. 

If the signature of an indorser or payee be forged, and any 
payment be made thereon, or if any one, claiming fraudulently 
that he is the party to whom the note is specially indorsed, col¬ 
lect the money, by reason of said payment the maker is not dis¬ 
charged from his obligation. 

A joint note is a note signed by two or more persons who are- 
together held for its payment. 


COMMERCIAL FORMS. 


97 


A negotiable note is one so made tliat it can be transferred 
from one person to another. 

A joint and several note is a note that is signed by two or more 
persons, who are separately and together held for its payment. 

The indorser of a note is a person who writes his name upon 
the back, to transfer it or guarantee its payment. If the in¬ 
dorser wishes merely to transfer the note, and not hold himself 
responsible for its payment in case the maker does not pay it, 
he may write above his name the words, “without recourse.” 

A negotiable note is one that is made to the person named in 
it, or his order, or bearer; it may be collected by any one into 
whose hands it may legally come. 

A note that is made payable to John Doe, or order, may be 
collected by any one to whom John Doe, by indorsement, trans¬ 
fers it. 

If a note be made payable to John Doe, or bearer, it is ne¬ 
gotiable by mere delivering it to another party. 

It is a business custom to draw a note payable to the order of 
the maker. Its transfer will be facilitated, if indorsed by the 
maker, and does not then need the indorsement of the holder. 

It is not lawful to make a note on Sunday. 

Xever take a note from an intoxicated person. 

A note fraudulently obtained is void. 

If a note is lost or stolen the maker is not released; he can be 
compelled to pay it if the consideration for which it was given 
and the amount can be proved. 

If the indorser of a note is not served with notice of its dis¬ 
honor, inside of twenty-four hours of the non-payment of it upon 
maturity, he is exempt from its liability. 

!Nhver change the date, amount, payment or any part of a note. 

If the consideration for which a note was given is illegal, the 
note is void. 

A note written with a pencil is valid, but it is always best to 
use ink. 


98 


COMMERCIAL FORMS. 


Never make a note as a gift, because it is void if it lias been 
given without a consideration. 

In demanding payment of a note, do so upon the last day of 
grace; in states where there is no grace allowed, make demand 
for payment on the day it falls due. 

Promissory notes do not bear interest, unless so specified, until 
they fall due. 

Never take a note from a minor. 

If you take a note from a person who cannot write, be sure to 
have a witness, who may be called to testify that the mark is 
genuine. 

If you receive a note in payment of a debt and the note is dis¬ 
honored, the debt revives. 

Present a note at the bank or wherever it is made payable. 

If the holder of a note extends the time of payment, it releases 
the indorsers. 

Always present a note for payment on the day it is due. If 
the payment is refused, immediately send notice to the indorsers. 

When you give a man a note for no consideration or to help 
him out of a “pinch,” as it were, this is called an accommodation 
note, which you make in lending your credit to enable a man 
to raise the money he needs. When you make such a note, you 
are not bound to the person you accommodate, but you are bound 
to all other parties, as if it were a note given for consideration. 

If a note is given with property or stock as security, it is called 
a collateral note; in this case the payee, or holder, has the power 
to sell the property or stock if the note be not paid when due. 

The difference between a promissory note and a judgment note 
is, that a judgment note has a seal attached, with power of attor¬ 
ney to confess judgment, if the same is not paid. 

If a note is lost, it is not sufficient excuse for not giving notice 
of protest. 

. An executor, by his indorsement, may transfer a note after the 
death of the holder. 


COMMERCIAL FORMS. 


99 


FORMS OF NOTES* 


NEGOTIABLE NOTE. 


$80.00. Harrisburg, Pa., Aug. 9, 1898. 

Ninety days after date, I promise to pay J. R. Smith, or order, 
Eighty Dollars. Value received. Jas. Konrad. 


NOT NEGOTIABLE. 


$80.00. Philadelphia, Pa., Sept. 1, 1898. 

Sixty days after date, I promise to pay J. L. Doe Fifty Dollars. Value 
received. W. F. Daning. 


DEMAND NOTE. 


$12.00. Danville, Pa., July 6, 1898. 

On demand, I promise to pay to the order of Henry Fink Twelve 
Dollars. Value received. L. S. Turner. 


INSTALLMENT NOTE. 


$100.00. Reading, Pa., April 1, 1898. 

For value received, I promise to pay to J. K. Sander, or order, One 
Hundred Dollars, in the way and manner as follows: Fifty Dollars in 
three months from date, and Fifty Dollars in four months from date, 
with interest, on the several sums as they become due. 

John Dol. 


NOTE PAYABLE IN MERCHANDISE. 


$200.00. Chicago, Ill., May 1, 1898. 

For value received on or before the first day of September next, I 
promise to pay to J. Smith, or order. Two Hundred Dollars in good, 
salable meats and groceries at his store in this city, at the regular 
wholesale price, on the maturity of this note. John Dol. 












100 


COMMEECIAL FORMS. 


NOTE PAYABLE AT BANK. 


$200.00. Cleveland, Ohio, Dec. 19, 1898. 

Ninety days after date, I promise to pay to the order of L. Myers, 
Two Hundred Dollars, at Second National Bank. Value received. 

J. L. Weaver. 


A JOINT NOTE. 


$300.00. Steel ton, Pa., Oct. 1, 1897. 

Ten days after date, we jointly, but not severally, promise to pay 
L. Stoner, or order, Three Hundred Dollars, for value received, vdth 
interest. John H. Hench, 

Luther Jones. 


JOINT AND SEVERAL NOTE. 


$18.00. Johnstown, Pa., Nov. 19, 1898. 

Sixty days after date, we jointly and severally promise to pay to the 
order of Henry Beamer, Eighteen Dollars. Value received. 

J. P. Grass, v 
L. M. Dol. 


PRINCIPAL AND SURETY. 


$100.00. Baltimore, Md., Jan. 1, 1899. 

Two months after date, I promise to pay H. L. Smith, or order, One 
Hundred Dollars, with interest. Value received. 

J. H. Doe, Principal. 

L. M. Laird, Surety. 

[On the above note surety can sign his name oh the back in¬ 
stead of on the face, and in that case the words principal and 
surety need not be used.] 

NOTE USED BY WHOLESALE HOUSES. 


$200.00. Washington, D. C., Oct. 12, 1898. 

Six months after date, I, the subscriber, residing in Newark, State 
of New Jersey, promise to pay to the order of Smith, Brown & Co., Two 











COMMERCIAL FORMS. 


101 


Hundred Dollars, for value received, negotiable and payable without 
defalcation or discount and without relief from any valuation or ap¬ 
praisement law, with current rate of exchange on New York. 

No. 17, Due Oct. 12, 1898. John H. Roe. 


FORM OF INDORSED NOTE. 

$900.00. Chicago, Ill., Nov. 20, 1898. 

Sixty days after date, I promise to pay to the order of Samuel Smith 
Nine Hundred Dollars at the First National Bank. Value received. 
Interest at G per cent, per annum. Samuel Doe. 

The above shows a regular indorsed note. Samuel Smith 
must put his name on the back of this note before it can be de¬ 
posited and the money paid on it. Xow if Doe fails to pay the 
note on the day of maturity, the bank must protest it (unless 
Smith should waive protest); if the bank does not duly protest 
the note, as stated, Smith cannot be held responsible for the 
amount due thereon. 


ANOTHER FORM OF INDORSED NOTE. 

$900.00. Chicago, Ill., Nov. 20, 1898. 

Sixty days after date, I promise to pay to the order of the First Na¬ 
tional Bank Nine Hundred Dollars, at their office. Value received. 
Interest at 6 per cent, per annum. Samuel Doe. 

This second form of note is somewhat different. If Smith in¬ 
dorses this second named note, that is, if he writes his name on 
the back of it, it would not be necessary to protest the note, be¬ 
cause on the face of the note it is not made payable to Samuel 
Smith’s order. This note would practically be a joint note, just 
the same as though Samuel Smith had written his name on the 
face of the note below the name of Mr. Doe. 






102 


COMMERCIAL FORMS. 


A NOTE USED BY A CORPORATION. 


$1,000.00'. Buffalo, N. Y., Dec. 10, 1898. 

Six months after date we promise to pay to James Rudy, or order, 
One Thousand Dollars, with interest at 6 per cent. Value received. 

The National Publishing- Company, 

By E. J. Kline, President. 

When a firm is incorporated and this corporation or firm gives 
a note signed by the secretary or the president, as shown above, 
neither of them is individually responsible for the payment of 
such note. One of the courts decided lately that the name of 
the treasurer, duly signed, held the corporation responsible for 
the amount named on the note. It is generally the safest plan 
to take the corporation’s note, but try to have some individual 
member of the corporation or firm, to indorse it on the back; in 
this case, this individual member, as well as the corporation, is 
liable for the payment of the note. The note may be signed 
by any other member of the firm who is duly authorized to sign 
the name of the firm. 


JUDGMENT EXEMPTION NOTE. 


$100.00. Harrisburg, Pa., Dec. 10, 1898. 

Ninety days after date for value received, I promise to pay John Doe, 
or assigns, One Hundred Dollars, with interest and without defalcation, 
waiving stay of execution, right of appeal, errors, inquisition and ex¬ 
emption laws; and hereby authorize the Prothonotary, or any Attor¬ 
ney of any Court of Record in this State, or elsewhere, to confess judg¬ 
ment against me for the above sum, interest and cost, including a 
commission of five per cent, to be taxed by the Prothonotary, in case 
execution issues for the collection of said sum. 

Witness my hand and seal. Enos Noah [l. s.] 


ACCOMMODATION NOTE. 


$75.00. Harrisburg, Pa., Dec. 7, 1898. 

Sixty days after date, I promise to pay to the order of J. L. Scott, 







COMMERCIAL FORMS. 


103 


Seventy-five Dollars, at the First National Bank, without defalcation. 
Value received. H. L. Kuntz. 

Credit the drawer, 

J. L. Scott. 

The above “accommodation” note has really the same effect as 
lending a man the money. If a friend, or neighbor, or any one 
else, asks you to give an accommodation note, do not do so unless 
you are able to lose the amount of the note at maturity, in case 
the person you accommodate fails to pay it. . 


COLLATERAL NOTE. 


$800.00. Harrisburg, Pa., Dec. 1, 1898. 

Ninety days after date, I promise to pay James Kuntz, or order, 
Eight Hundred Dollars, without defalcation, for value received, having 
deposited twenty-five shares of The National Wire Fence Company 
stock, par value being one hundred dollars per share, with him as col¬ 
lateral security, which I authorize the holder of this note to sell at 
private or public sale, or at his option, he can dispose of the same in 
any other way, on the non-performance of this promise at maturity, 
and without notice. Samuel Smith. 

The above note is one with which some security is deposited, 
so as to guarantee the payment of the note. This is one of the 
ways to get money, or the use of money, when a man has no real 
estate and does not wish to ask any one to sign his note as surety. 

THE TRANSFER OF A NOTE. 


(To be written across the back of the note.) 

For value received, I hereby assign and transfer to Michael Sloan, all 
right and title I may have to the within note. 

September 16, 1898. Ralph Emerson. 


NOTE OF A MARRIED WOMAN. 


$75.00. Detroit, Mich., Dec. 7, 1898. 

For value received, I promise to pay C. A. Katz, or order, Seventy-five 








104 


COMMERCIAL FORMS. 


Dollars, six months from date, with interest. And I hereby charge my 
individual property and estate with the payment of this note. 

Katharine G. Stewart. 


A PAYMENT NOTED ON BACK. 

Sept 24, 1899. 

Received on the within note Sev¬ 
enty-five Dollars. 

$75.00. C. A. Ivratz. 

When a payment is made on a note it should be indorsed on the 
back as above. 


FORM OF RECEIPT FOR PART PAYMENT ON A NOTE. 

$100.00. Nashville, Tenn., October 7, 1899. 

Received of Samuel Smith, One Hundred Dollars, partial payment on 
a note of Five Hundred Dollars, dated August 14, 1898, made payable to 
my order. Isaac Donnelly. 

Many reliable men sometimes receive money in payment on a 
note and forget to indorse the amount received on the note. Sub¬ 
sequently the note may pass into the hands of a third person; 
this person may not find any payments indorsed on the back of 
the note, and of course will insist on the full amount. 

If a note is held by some one in some other city, have him for¬ 
ward it to some bank, where you can call and pay the amount 
due on the note, and see that it is indorsed on the back. The 
bank can then return the note and the money to the owner. You 
can, of course, send the money to a bank in the town where the 
owner lives, and have him indorse on the back of the note the 
amount paid. If you cannot see that the payment you make on 
a note is indorsed on the back of same, be sure to take a receipt, 
as above. 






COMMERCIAL FORMS. 


105 


LETTERS OF CREDIT. 


Written papers, authorizing credit to the amount named to the 
persons hearing them, are Letters of Credit. 

A letter of credit is usually given by a banker, merchant, or 
responsible man, to a friend in a distant city. A deposit of money, 
bonds, or stocks equivalent to the amount mentioned, is often 
deposited by the person bearing it with the party giving it. hTo 
security is required in the case of a son or relative. A copy of 
the letter with a description of the person named is also sent to 
the correspondent addressed, in order to make the recognition 
of the person bearing the letter of credit more certain. 

The person presenting the letter of credit, being fully identi¬ 
fied, must comply with any conditions stated in the letter before 
receiving the money. 

If the money received on a letter of credit is to be used in pay¬ 
ing a debt, the fact should be stated in the letter. 

If the letter is not accepted, the bearer should immediately 
notify the writer of it. 

Any one who has already incurred a debt, may guarantee the 
payment of the amount due, by means of a letter of credit, within 
a specified time. 

The person who signs a letter of credit is liable for the amount 
named in the letter. 


A LETTER OF CREDIT OR FORM OF GUARANTEE. 

December 10, 1898. 

Messrs. J. B. Biels & Co., 

Hartford, Conn. 

Gentlemen: Please ship all orders for goods that you may receive 
from James Doe of Waynesburg, Pa., until December 10, 1899. 

I hereby agree to become responsible for all goods so ordered of you 
by him until December 10, 1899, and to pay for the same within ninety 
days from the dates of your bills in case the said James Doe fails to pay 
by the time named. 





106 


COMMERCIAL FORMS. 


I further waive notice to me of shipments made to the said James 
Doe on account of this agreement. The account taken from your books 
of original entry of said shipments, verified by affidavit, shall be con¬ 
clusive evidence of the dates of shipments and of the amount due on 
said account. 

It is understood that my responsibility shall not at any time exceed 
One Hundred ($100.00) Dollars, and that this agreement shall apply as 
well to bills, notes or other obligations given by the said James Doe as 
to accounts. I own over and above all my debts, liabilities and exemp¬ 
tions at least One Thousand ($1,000.00) Dollars’ worth of Real Estate 
and at least One Thousand ($1,000.00) Dollars’ worth of personal prop¬ 
erty. 

I refer you to Samuel Lowe of Richmond, Va., or to Richard Drew of 
Hagerstown, Md., as to my standing. 

Very truly yours, 

(Signed) John Hammond, 

(Street address) 616 Spruce street, 

(Town) Lewistown, Pa. 


A LETTER OF CREDIT DELIVERED IN PERSON. 


Harrisburg, Pa., December 1, 1898. 
Messrs. J. Cox & Co., New York City. 

Gentlemen: I take pleasure in introducing to you Mr. Samuel Doe, 
who purposes to visit your city, and desires me to obtain credit from 
you to the amount of One Thousand Dollars. You will please to honor 
his checks to an amount not exceeding at any one time the above named 
amount ($1,000), and charge the same to me, with advice as to amounts 
and time given. 

Very truly, 


Signature of Samuel Doe. 


Enos Abler. 


As in the above it is better to attach the signature of the person 
in whose favor the letter is given to prevent any one from fraudu¬ 
lently using the same. 


A PENAL BILL. 


Know all Men by these Presents: That I, James D. Ebersole, do owe 
unto Chas. Witherow the sum of Two Hundred Dollars, to be paid unto 






COMMERCIAL FORMS. 


107 


the said Chas. Witherow, his executors, administrators or assigns, with 
interest, on or before the third day of June next; for which payment, 
well and truly to be made, I bind myself, my heirs, executors and ad¬ 
ministrators, in the penal sum of Three Hundred Dollars, firmly by 
these presents. In witness whereof, &c. 

(Signed, sealed, &c.,) Thomas Greely. [seal.] 

Wesley Awl, 

David Fleming. 


DUE BILLS. 


A Due Bill is a written acknowledgement of some thing due 
to the party therein named. A Due Bill is not payable to order, 
and it cannot be assigned by indorsement. 

Payable in Money. 

$5.00. Wilmington, Del., August 15, 1898. 

Due S. M. Sangree, Five Dollars. Value received. 

S. H. Snavely. 

Payable in Merchandise and in Money. 

$100.00. Canada, November 14, 1898. 

Due, on the 30th of July next, to Jacob Greenawalt, Fifty Dollars in 
cash, and Fifty Dollars in merchandise from our factory. 

Gantt & Bros. 


Payable in Merchandise. 

$500.00. Naperville, Ill., October 17, 1898. 

Due on demand, to J. Russell, Five Hundred Dollars, in merchandise 
from our store. J. W. Wanamaker & Co. 


PROTEST. 


Commonwealth of Pennsylvania, 
County of Allegheny. 


ss: 


Pittsburg, Pa.., December 30, 1898. 

Take Notice: That a check drawn by J. Smith to the order of Henry 
Sadler, on Fidelity Bank, Pittsburg, Pa., for $48.30, dated December 28, 

1898, at.. after., by you endorsed, has been protested 

this day at the request of Pittsburg Bank, Pittsburg, Pa., for non-pay¬ 
ment, demand for payment having been duly made by me, and ^fused. 










108 


COMMERCIAL FORMS. 


and the holder looks to you for payment thereof, of which you hereby 
have notice. J. Doe, 

Notary Public. 


To Henry Sadler. 


DEFINITION OF COMMERCIAL TERMS. 


$ means dollars; it is a contraction of U. S., and means U. S. 
currency. 

£ means pounds, English money. 

lb. stands for pound, and @ stands for at or to, and bbl. for 
barrel; for per or by the. Thus, Coffee sells at 30@40c 
lb., and Flour at $7@11 bbl. % for per cent. 

June 1.—Wheat sells at $1.50@1.75, “seller July.” Seller 
July means that the person who sells the wheat has the privilege 
of delivering it at any time during the month of July. 

COST AND PRICE MARKS. 


Every business man has a cost mark of his own, frequently also 
a price mark, designating in letters, or figures, for what price 
they expect to sell them. These marks are formed from a word, 
or words, containing ten letters in all; no letter more than 
once, as 

M—a—n—v—G—u— i—d—e—s. 

1—2—3—4 — 5—6—7—8—9—0. 

Any letter may be used as a sign of repetition of the former 
letter, as x. Thus, if an article cost three dollars, it is marked 
nsx, using above key, the letter x representing the letter before 
it. If a merchant marks both the cost and selling price he has 
two sets of letters. Many have this. 

STANDING OF MERCHANTS. 


Farmers can ascertain the responsibility of persons to whom 
they sell their produce by applying to the bank where the farmer 










COMMERCIAL FORMS. 


109 


keeps his account. The bank makes the inquiry through the 
bank with which it corresponds in the city where the purchaser 
of the produce lives. If no bank account is kept, he can write 
to any city firm, or business house, with whom he is acquainted, 
and thus learn the reliability of any one. 







110 


INTEREST. 


INTEREST* 


An investment in knowledge always pays the best interest.— 
Franklin. 

Interest computed at tlie legal rate from the time a payment 
should have been made is generally allowed by the courts. The 
interest on a judgment commences at the time the judgment is 
given. 

A creditor can charge interest on his claims from the time they 
become due. If there is no specified time for payment, then he 
can charge interest from the time he demands payment, or else 
when he sends a statement of account to the man who owes him. 
He cannot charge interest on a running account till he balances 
it and sends a statement of the amount due. 

Compound interest is generally unlawful, even though it may 
be expressly agreed upon, but of course when interest has ac¬ 
cumulated and is payable, such interest may be added to the prin¬ 
cipal, if there is a mutual agreement, and simple interest can 
be charged on the whole amount in this case. When compound 
interest is paid, however, it cannot be recovered, even if the courts 
would not have enforced the payment of compound interest 
originally. 

Administrators, guardians or trustees of any kind may be 
charged interest on the money in their hands, if they do not 
invest the same within a reasonable time. 

Many times, in computing interest, cents of the principal are 
cast out of the account. When they are more than fifty they 
are usually reckoned as a dollar, and when they are less than 
fiftv thev are omitted. 

t/ 

Rules for computing interest are generally constructed on the 
plan of reckoning three hundred and sixty days in a year, but 
sometimes they are established on the basis of a full year, or three 
hundred and sixty-five days. In States where three days of grace 



INTEREST. 


Ill 


are allowed on notes, interest is computed on these days, as 
“grace” simply applies to the delayed payment of a note. It 
does not mean that the man shall have free use of the money. 
However, in Pennsylvania and many other States, days of grace 
are not allowed. 

We give the following information, showing how to compute 
interest on any amount and at any rate per cent. We give the 
principal legal rates of interest as adopted by different States, so 
that the interest at any rate on any amount of money can be 
computed almost at sight. 

Referring to the table, the number of days, months or years 
will be found on the left hand side of the columns, and the sum 
of money, upon which the interest is computed, will be found at 
the top of each column. If we want to find the interest on one 
thousand dollars for two years, six months and nineteen days at 
six per cent., we just trace from the time toward the right and 
from amounts downward. 



112 


INTEREST. 


INTEREST AT SIX PER CENT. 


Time. 

$1 

$2 

$3 

$4 

$5 

$6 

$7 

$8 

$9 

$10 

$100 

$1000 

1 Day, 


• 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.02 

.17 

2 

l k 


• 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.03 

.23 

3 

U 


• 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.01 

.05 

.50 

4 

< < 


• 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.01 

.01 

.01 

.07 

.67 

5 

4 4 


• 

.00 

.00 

.00 

.00 

.00 

.01 

.01 

.01 

.01 

.01 

.08 

.83 

6 

l t 


• 

.00 

.00 

.00 

.00 

.01 

.01 

.01 

.01 

.01 

.01 

.10 

1.00 

7 

4 4 


• 

.00 

.00 

.00 

.00 

.01 

.01 

.01 

.01 

.01 

.01 

.12 

1.17 

8 

4 4 


• 

.00 

.00 

.00 

.01 

.01 

.01 

.01 

.01 

.01 

.01 

.13 

1.33 

9 

44 


• 

.00 

.00 

.00 

.01 

.01 

.01 

.01 

.01 

.01 

.02 

.15 

1.50 

10 

(( 



.00 

.00 

.01 

.01 

.01 

.01 

.01 

.01 

.02 

.02 

.17 

1.67 

11 

4 4 


• 

.00 

.00 

.01 

.01 

.01 

.01 

.01 

.01 

.02 

.02 

.18 

1.83 

12 

( ( 


# 

.00 

.00 

.01 

.01 

.01 

.01 

.01 

.02 

.02 

.02 

.20 

2.00 

13 

( l 


• 

.00 

.00 

.01 

.01 

.01 

.01 

.02 

.02 

.02 

.02 

.22 

2.17 

14 

< 4 


• 

.00 

.00 

.01 

.01 

.01 

.01 

.02 

.02 

.02 

.02 

.23 

2.33 

15 

4 4 


• 

.00 

.01 

.01 

.01 

.01 

.02 

.02 

.02 

.02 

.03 

.25 

2.50 

16 

4 4 


• 

.00 

.01 

.01 

.01 

.01 

.02 

.02 

.02 

.02 

.03 

.27 

2.67 

17 

(; 


• 

.00 

.01 

.01 

.01 

.01 

.02 

.02 

.02 

.03 

.03 

.28 

2.83 

18 

4 4 



.00 

.01 

.01 

.01 

.02 

.02 

.02 

.02 

.03 

.03 

.30 

3.00 

19 

4 4 



.00 

.01 

.01 

.01 

.02 

.02 

.02 

.03 

.03 

.03 

.32 

3.17 

20 

44 


• 

.00 

.01 

.01 

.01 

.02 

.02 

.02 

.03 

.03 

.03 

.33 

3.33 

21 

4 4 


• 

.00 

.01 

.01 

.01 

.02 

.02 

.02 

.03 

.03 

.04 

.35 

3.50 

22 

44 


. 

.00 

.01 

.01 

.01 

.02 

.02 

.03 

.03 

.03 

.04 

.37 

3.67 

23 

4 4 


. 

.00 

.01 

.01 

.02 

.02 

.02 

.03 

.03 

.03 

.04 

.38 

3.83 

24 

4 4 



.00 

.01 

.01 

.02 

.02 

.02 

.03 

.03 

.04 

.04 

.40 

4.< 0 

25 

<4 


• 

.00 

.01 

.01 

.02 

.02 

.03 

.03 

.03 

.04 

.04 

.42 

4.17 

26 

4 4 


• 

.00 

.01 

.01 

.02 

.02 

.03 

.03 

.03 

.04 

.04 

.43 

4.33 

27 

44 


• 

.00 

.01 

.01 

.02 

.02 

.03 

.03 

.04 

.04 

.05 

.45 

4.50 

28 

( 4 


• 

.00 

.01 

.01 

.02 

.02 

.03 

.03 

.04 

.04 

.05 

.47 

4.67 

29 

4 4 



.00 

.01 

.01 

.02 

.02 

.03 

.03 

.04 

.04 

.05 

.48 

4.83 

1 Month, . 

• 

.01 

.01 

.02 

.02 

.03 

.03 

.04 

.04 

.05 

.05 

.50 

5.00 

2 

4» 


• 

.01 

.02 

.03 

.04 

.05 

.06 

.07 

.08 

.09 

.10 

1.00 

10.00 

3 

4 4 


• 

.02 

.03 

.05 

.06 

.08 

.09 

.11 

.12 

.14 

.15 

1.50 

15.00 

4 

4 4 



.02 

.04 

.06 

.08 

.10 

.12 

.14 

.16 

.18 

.20 

2.00 

20.00 

5 

4 4 


• 

.03 

.05 

.08 

.10 

.13 

.15 

.18 

.20 

.23 

.25 

2.50 

25.30 

6 

4 4 


« 

.03 

.06 

.09 

.12 

.15 

.18 

.21 

.24 

.27 

.30 

3.00 

30.00 

7 

4 4 


• 

.04 

.07 

.11 

.14 

.18 

.21 

.25 

.28 

.32 

.35 

3.50 

35.00 

8 

4 4 


• 

.04 

.08 

.12 

.16 

.20 

.24 

.28 

.32 

.36 

.40 

4.00 

40.00 

9 

4 4 


. 

.05 

.09 

.14 

.18 

.23 

.27 

.32 

.36 

.41 

.45 

4.50 

45.00 

10 

( 4 


• 

.05 

.10 

.15 

.20 

.25 

.30 

.35 

.40 

.45 

.50 

5.00 

50.00 

11 

4 4 


• 

.06 

.11 

.17 

.22 

.28 

.33 

.39 

.44 

.50 

.55 

5.50 

55.00 

1 Year, 


• 

.06 

.12 

.18 

.24 

.30 

.36 

.42 

.48 

.54 

.60 

6.00 

60.00 





















































INTEREST. 


113 


INTEREST AT SEVEN PER CENT. 


Time. 

$1 

$2 

$3 

u 

$5 

$6 

$7 

$8 

$9 

$10 

$100 

$1,000 

1 Day, . . . 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.02 

.19 

2 “ ... 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.04 

.39 

3 “ ... 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.01 

.01 

.06 

.58 

4 “ ... 

.00 

.00 

.00 

.00 

.00 

.00 

.01 

.01 

.01 

.01 

.08 

.78 

5 “ ... 

.00 

.00 

.00 

.00 

.00 

.01 

.01 

.01 

.01 

.01 

.10 

.97 

6 “ ... 

.00 

.00 

.00 

.00 

.01 

.01 

.01 

.01 

.01 

.01 

.12 

1.17 

7 “ ... 

.00 

.00 

.00 

.01 

.01 

.01 

.01 

.01 

.01 

.01 

.14 

1.36 

8 “ ... 

.00 

.00 

.00 

.01 

.01 

.01 

.01 

.01 

.01 

.02 

.16 

1.56 

9 “ ... 

.00 

.00 

.01 

.01 

.01 

.01 

.01 

.01 

.02 

.02 

.18 

1.75 

10 “ ... 

.00 

.00 

.01 

.01 

.01 

.01 

.01 

.02 

.02 

.02 

.19 

1.94 

11 “ ... 

.00 

.00 

.01 

.01 

.01 

.01 

.01 

.02 

.02 

.02 

.21 

2.14 

12 “ ... 

.00 

.00 

.01 

.01 

.01 

.01 

.02 

.02 

.02 

.02 

.23 

2.33 

13 “ ... 

.00 

.01 

.01 

.01 

.01 

.02 

.02 

.02 

.02 

.03 

.25 

2.53 

14 “ ... 

.00 

.01 

.01 

.01 

.01 

.02 

.02 

.02 

.02 

.03 

.27 

2.72 

15 “ ... 

.00 

.01 

.01 

.01 

.01 

.02 

.02 

.02 

.03 

.03 

.29 

2.92 

16 “ ... 

.00 

.01 

.01 

.01 

.02 

.02 

.02 

.02 

.03 

.03 

.31 

3.11 

17 “ ... 

.00 

.01 

.01 

.01 

.02 

.02 

.02 

.03 

.03 

.03 

.33 

3.31 

18 “ ... 

.00 

.01 

.01 

.01 

.02 

.02 

.02 

.03 

.03 

.04 

.35 

3.60 

19 “ ... 

.00 

.01 

.01 

.01 

.02 

.02 

.03 

.03 

.03 

.04 

.37 

3.69 

20 ... 

.00 

.01 

.01 

.02 

.02 

.02 

.03 

.03 

.04 

.04 

.39 

3.89 

21 “ ... 

.00 

.01 

.01 

.02 

.02 

.02 

.03 

.03 

.04 

.04 

.41 

4.08 

22 “ ... 

.00 

.01 

.01 

.02 

.02 

.03 

.03 

.03 

.04 

.04 

.43 

4.28 

23 “ ... 

.00 

.01 

.01 

.02 

.02 

.03 

.03 

.04 

.04 

.04 

.35 

4.47 

24 “ ... 

.00 

.01 

.01 

.02 

.02 

.03 

.03 

.04 

.04 

.06 

.47 

4.67 

25 “ ... 

.00 

.01 

.01 

.02 

.02 

.03 

.03 

.04 

.04 

.05 

.49 

4.86 

26 “ ... 

.01 

.01 

.02 

.02 

.03 

.03 

.04 

.04 

.05 

.05 

.51 

5.06 

27 “ ... 

.01 

.01 

.02 

.02 

.03 

.03 

.04 

.04 

.05 

.05 

.53 

5.25 

28 “ ... 

.01 

.01 

.02 

.02 

.03 

.03 

.04 

.04 

.05 

.05 

.54 

6.44 

29 “ ... 

.01 

.01 

.02 

.02 

.03 

.03 

.04 

.05 

.05 

.05 

.56 

5.64 

1 Month, . . 

.01 

.01 

.02 

.02 

.03 

.04 

.04 

.05 

.05 

.06 

.58 

5.83 

2 “ 

.01 

.02 

.04 

.05 

.06 

.07 

.08 

.09 

.11 

.12 

1.17 

11.67 

3 “ 

.02 

.04 

.05 

.07 

.09 

.11 

.12 

.14 

.16 

.18 

1.75 

17.50 

4 “ 

.02 

.05 

.07 

.09 

.12 

.14 

.16 

.19 

.21 

.23 

2.33 

23.33 

6 “ 

.03 

.06 

.09 

.12 

.15 

.18 

.20 

.23 

.26 

.29 

2.92 

29.17 

6 “ 

.04 

.07 

.11 

.14 

.18 

.21 

.25 

.28 

.32 

.35 

3.50 

35 00 

7 “ 

.04 

.08 

.12 

.16 

.20 

.25 

.29 

.33 

.37 

.41 

4.08 

40.83 

8 “ 

.05 

.09 

.14 

.19 

.23 

.28 

.33 

.37 

.42 

.47 

4.67 

46.67 

9 “ 

.05 

.11 

.16 

.21 

.26 

.32 

.37 

.42 

.47 

.53 

5.25 

52.50 

10 “ 

.06 

.12 

.18 

.23 

.29 

.35 

.41 

.47 

.53 

.58 

5.83 

58.33 

11 “ 

.06 

.13 

.19 

.26 

.32 

.39 

.45 

.51 

.58 

.64 

6.42 

64.17 

1 Year, . . 

.07 

.14 

.21 

.28 

.35 

.42 

.49 

.56 

.63 

.70 

7.00 

70.00 







































114 


INTEREST. 


INTEREST AT EIGHT PER CENT. 


Time . 

$1 

$2 

$3 

$4 

$5 

$6 

$7 

$8 

$9 

$10 

$100 

$1,000 

1 Day, 


• 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.02 

.22 

2 

11 


• 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.04 

.44 

3 

( ( 


* 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.01 

.01 

.01 

.07 

.67 

4 

11 



.00 

.00 

.00 

.00 

.00 

.01 

.01 

.01 

.01 

.01 

.09 

.89 

5 

a 



.00 

.00 

.00 

.00 

.01 

.01 

.01 

.01 

.01 

.01 

.11 

1.11 

6 

a 


• 

.00 

.00 

.00 

.01 

.01 

.01 

.01 

.01 

.01 

.01 

.13 

1.33 

7 

( c 


# 

.00 

.00 

.00 

.01 

.01 

.01 

.01 

.01 

.01 

.02 

.16 

1.56 

8 

(( 


# 

.00 

.00 

.01 

.01 

.01 

.01 

.01 

.01 

.02 

.02 

.18 

1.78 

9 

< f 


• 

.00 

.00 

.01 

.01 

.01 

.01 

.01 

.02 

.02 

.02 

.20 

2.00 

10 

l i 


# 

.00 

.00 

.01 

.01 

.01 

.01 

.02 

.02 

.02 

.02 

.22 

2.22 

11 

u 


• 

.00 

.00 

.01 

.01 

.01 

.01 

.02 

.02 

.02 

.02 

.24 

2.44 

12 

i ( 


• 

.00 

.01 

.01 

.01 

.01 

.02 

.02 

.02 

.02 

.03 

.27 

2 67 

13 

u 


• 

.00 

.01 

.01 

.01 

.01 

.02 

.02 

.02 

.03 

.03 

.29 

2.89 

14 

a 



.00 

.01 

.01 

.01 

.02 

.02 

.02 

.02 

.03 

.03 

.31 

3.11 

15 

i < 


# 

.00 

.01 

.01 

.01 

.02 

.02 

.02 

.03 

.03 

.03 

.33 

3.33 

16 

.; 


• 

.00 

.01 

.01 

.01 

.02 

.02 

.02 

.03 

.03 

.04 

.36 

3.56 

17 

< < 


• 

.00 

.01 

.01 

.02 

.02 

.02 

.03 

.03 

.03 

.04 

.38 

3.78 

18 

(i 


• 

.00 

.01 

.01 

.02 

.02 

.02 

.03 

.03 

.04 

.04 

.40 

4.00 

19 

a 


• 

.00 

.01 

.01 

.02 

.02 

.03 

.03 

.03 

.04 

.04 

.42 

4.22 

20 

4 4 


• 

.00 

.01 

.01 

.02 

.02 

.03 

.03 

.04 

.04 

.04 

.44 

4.44 

21 

< c 


• 

.00 

.01 

.01 

.02 

.02 

.03 

.03 

.04 

.04 

.05 

.47 

4.67 

22 

u 


• 

.00 

.01 

.01 

.02 

.02 

.03 

.03 

.04 

.04 

.05 

.49 

4.89 

23 

i C 


i 

.01 

.01 

.02 

.02 

.03 

.03 

.04 

.04 

.05 

.05 

.51 

5.11 

24 

4 4 


• 

.01 

.01 

.02 

.02 

.03 

.03 

.04 

.04 

.05 

.05 

.53 

5.33 

25 

( 4 


* 

.01 

.01 

.02 

.02 

.03 

.03 

.01 

.04 

.05 

.06 

.56 

5.56 

26 

4 4 


• 

.01 

.01 

.02 

.02 

.03 

.03 

.04 

.05 

.05 

.06 

.58 

5.78 

27 

4 4 


• 

.01 

.01 

.02 

.02 

.03 

.04 

.04 

.05 

.05 

.06 

.60 

6.00 

28 

1 ! 


• 

.01 

.01 

.02 

.02 

.03 

.04 

.04 

.05 

.06 

.06 

.62 

6.22 

29 

4 4 


• 

.01 

.01 

.02 

.03 

.03 

.04 

.05 

.05 

.06 

.06 

.64 

6.44 

1 Month, . 

• 

.01 

.01 

.02 

.03 

.03 

.04 

.05 

.05 

.06 

.07 

.67 

6.67 

2 

4 4 


• 

.01 

.03 

.04 

.05 

.07 

.08 

.09 

.11 

.12 

.13 

1.33 

13.33 

3 

4 4 


• 

.02 

.04 

.06 

.08 

.10 

.12 

.14 

.16 

.18 

.20 

2.00 

20.00 

4 

4 4 


• 

.03 

.05 

.08 

.11 

.13 

.16 

.19 

.21 

.24 

.27 

2.67 

26.67 

5 

4 4 


• 

.03 

.07 

.10 

.13 

.17 

.20 

.23 

.27 

.30 

.33 

3.53 

33.33 

6 

4 4 


• 

.04 

.08 

.12 

.16 

.20 

.24 

.28 

.32 

.36 

.40 

4.00 

40.00 

7 

4 4 


• 

.05 

.09 

.14 

.19 

.23 

.28 

.33 

.37 

.42 

.47 

4.67 

46.67 

8 

4 4 


• 

.05 

.11 

.16 

.21 

.27 

.32 

.37 

.43 

.48 

.53 

5.33 

53.33 

9 

4 4 


• 

.06 

.12 

.18 

.24 

.30 

.36 

.42 

.48 

.54 

.60 

6.00 

60.00 

10 

4 4 


• 

.07 

.13 

.20 

.27 

.33 

.40 

.47 

.53 

.60 

.67 

6.67 

66.67 

11 

4 4 


• 

.07 

.15 

.22 

.29 

.37 

.44 

.51 

.59 

.66 

.73 

7.33 

73.33 

1 year, 

• • 

• 

.08 

.16 

.24 

.32 

.40 

. 

.48 

.56 

.64 

.72 

.80 

8.00 

80.00 

























































INTEREST. H5 

INTEREST AT TEN PER CENT. 


Time. 

$1 

$2 

$3 

$4 

$5 

$6 

$7 

$8 

$9 

o 

T—1 

$100 

$1000 

1 Day, 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.03 

.28 

2 “ . . 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.00 

.01 

.01 

.06 

.56 

3 “ . . 

.00 

.00 

.00 

.00 

.01 

.01 

.01 

.01 

.01 

.01 

.08 

.83 

4 “ . . 

.00 

.00 

.00 

.00 

.01 

.01 

.01 

.01 

.01 

.01 

.11 

1.11 

5 “ . . 

.00 

.00 

.00 

.01 

.01 

.01 

.01 

.01 

.01 

.01 

.14 

1.39 

6 “ . . 

.00 

.00 

.01 

.01 

.01 

.01 

.01 

.01 

.02 

.02 

.17 

1.67 

7 “ . . 

.00 

.00 

.01 

.01 

.01 

.01 

.01 

.02 

.02 

.02 

.19 

1.94 

8 “ . . 

.00 

.00 

.01 

.01 

.01 

.01 

.02 

.02 

.02 

.02 

.22 

2.22 

9 “ . . 

.00 

.01 

.01 

.01 

.01 

.02 

.02 

.02 

.02 

.03 

.25 

2.50 

10 “ . . 

.00 

.01 

.01 

.01 

.01 

.02 

.02 

.02 

.03 

.03 

.28 

2.78 

11 “ . . 

.00 

.01 

.01 

.01 

.02 

.02 

.02 

.02 

.03 

.03 

.31 

3.06 

12 “ . . 

.00 

.01 

.01 

.01 

.02 

.02 

.02 

.03 

.03 

.03 

.33 

3.33 

13 “ . . 

.00 

.01 

.01 

.01 

.02 

.02 

.03 

.03 

.03 

.04 

.36 

3.61 

14 “ . . 

.00 

.01 

.01 

.02 

.02 

.02 

.03 

.03 

.04 

.04 

.39 

3.89 

15 “ . . 

.00 

.01 

.01 

.02 

.02 

.03 

.03 

.03 

.04 

.04 

.42 

4.17 

16 “ . . 

.00 

.01 

.01 

.02 

.02 

.03 

.03 

.04 

.04 

.04 

.44 

4.44 

17 “ . . 

.00 

.01 

.01 

.02 

.02 

.03 

.03 

.04 

.04 

.05 

.47 

4.72 

18 “ . . 

.01 

.01 

.02 

.02 

.03 

.03 

.04 

.04 

.05 

.05 

.50 

5.00 

19 “ . . 

.01 

.01 

.02 

.02 

.03 

.03 

.04 

.04 

.05 

.05 

.53 

5.28 

20 “ . . 

.01 

.01 

.02 

.02 

.03 

.03 

.04 

.04 

.05 

.06 

.56 

5.56 

21 “ . . 

.01 

.01 

.02 

.02 

.03 

.04 

.04 

.05 

.05 

.06 

.58 

5.83 

22 “ . . 

.01 

.01 

.02 

.02 

.03 

.04 

.04 

.05 

.06 

.06 

.61 

6.11 

23 “ . . 

.01 

.01 

.02 

.03 

.03 

.04 

.04 

.05 

.06 

.06 

.64 

6.39 

24 “ . . 

.01 

.01 

.02 

.03 

.03 

.04 

.05 

.05 

.06 

.07 

.67 

6.67 

25 “ . . 

.01 

.01 

.02 

.03 

.03 

.04 

.05 

.06 

.06 

.07 

.69 

6.94 

26 “ . . 

.01 

.01 

.02 

.03 

.04 

.04 

.05 

.06 

.07 

.07 

.72 

7.22 

27 “ . . 

.01 

.02 

.02 

.03 

.04 

.05 

.05 

.06 

.07 

.08 

.75 

7.50 

28 “ . . 

.01 

.02 

.02 

.03 

.04 

.05 

.05 

.06 

.07 

.08 

.78 

7.78 

29 “ . . 

.01 

.02 

.02 

.03 

.04 

.05 

.06 

.06 

.07 

.08 

.81 

8.06 

1 Month, . 

.01 

.02 

.03 

.03 

.04 

.05 

.06 

.07 

.08 

.08 

.83 

8.33 

2 “ 

.02 

.03 

.05 

.07 

.08 

.10 

.12 

.13 

.15 

.17 

1.67 

16.67 

3 “ 

.03 

.05 

.08 

.10 

.13 

.15 

.18 

.20 

.23 

.25 

2.50 

25.00 

4 “ 

.03 

.07 

.10 

.13 

.17 

.20 

.23 

.27 

.30 

.33 

3.33 

33.33 

5 “ 

.04 

.08 

.13 

.17 

.21 

.25 

.29 

.33 

.38 

.42 

4.17 

41.67 

6 “ 

.05 

.10 

.15 

.20 

.25 

.30 

.35 

.40 

.45 

.50 

5.00 

50.00 

7 “ 

.06 

.12 

.18 

.23 

.29 

.35 

.41 

.47 

.53 

.58 

5.83 

58.33 

8 “ 

.07 

.13 

.20 

.27 

.33 

.40 

.47 

.53 

.60 

.67 

6.67 

66.67 

9 “ 

.08 

.15 

.23 

.30 

.38 

.45 

.53 

.60 

.68 

.75 

7.50 

75.00 

10 “ 

.08 

.17 

.25 

.33 

.42 

.50 

.58 

.67 

.75 

.83 

8.33 

83.33 

11 “ 

.09 

.18 

.28 

.37 

.46 

.55 

.64 

.73 

.83 

.92 

9.17 

91.67 

1 Year, . 

.10 

.20 

.30 

.40 

.50 

.60 

.70 

.80 

.90 

1.00 

10.00 

100.00 










































116 


INTEREST. 


HOW TO FIND THE ACCURATE INTEREST. 


In computing ordinary interest by allowing 360 days a year, 
the interest is one seventy-third greater than the accurate interest 
computed on a basis of 365 days to a year. 

Multiplying a given sum by a given rate and dividing the 
product by 100, gives the accurate interest for one year. 
Multiply this by the number of days and divide by 365, for any 
given number of days: Or, multiply the principal by the number 
of days and the product by 274. 


SHORT RULES FOR INTEREST. 


If you wish to find the interest on a certain sum of money for 
any number of days, at any rate of interest, multiply the principal 
by the number of days, then divide as in the following examples: 


At 3 per cent., by.120 

At 4 per cent., by. 90 

At 5 per cent., by. 72 

At 6 per cent., by. 60 

At 7 per cent., by. 52 

At 8 per cent., by. 45 


At 9 per cent., by.40 

At 10 per cent., by.36 

At 12 per cent., by.30 

At 15 per cent., by.24 

At 20 per cent., by.18 


THE SIXTY DAY METHOD. 


Computing interest by this method 30 days are counted one 
month, and 360 days one year. So the interest for 60 days (or 
two months), is 1-6 of the interest for one year; at 6 per cent, the 
interest for 60 days then is 1 per cent., or 1-100 of the principal. 
The interest on $100 for 60 days is $1.00. The interest for 90 
days is $1.00 and of $1.00, which makes $1.50; in the same 
way, for any number of days we can find, convenient parts, so 
that we can find the interest easily. If the interest is any other 
than 6 per cent, it is found in the following way: Tor example, 
for the interest at 8 per cent, just add to the interest at 6 per 



















INTEREST. 


117 


cent. 1-3 of itself, and at 9 per cent, add ^; at 4 per cent, subtract 
1-3, etc. In other words, when by the above method you have 
found the interest on a certain sum of money to be $10.00 when 
the rate is 6 per cent., take J of $10.00 and add it to the $10.00, 
making $15.00, if you are computing interest at 9 per cent. If 
you are computing interest at 3 per cent., you take away 3-6 (or 
2 ) of the $10.00, which makes $5.00. 


TWELVE PER CENT. METHOD. 


Interest of $1.00 at 12 per cent, for 1 mo. is $0.01; for 2 mo., 
2 cents; for 4 mo., 4 cents., etc. It shows the interest on $1 for 
any number of months at 12 per cent, to be as many cents as 
there are months. 

The interest of $1 for 6 clays at 12 per cent, is $0,002, or 2 
mills for 12 days, 4 mills for 18 days, 6 mills, &c., hence, the 
interest for $1 for any number of days, at 12 per cent., 1-3 as 
many mills as there are days. 

The rule is: Reduce years to months. Call all the months 
cents, and 1-3 of the days mills. This will give the interest of 
$1 for any time, at 12 per cent. 

If you desire to find interest at any other rate than above ex¬ 
plained, such part, of this should be taken as the given per cent, 
is of 12. For example, if the interest is 6 per cent, take -J, if at 
8 per cent, take two-thirds, etc. 

If you want to find the interest on any sum of money, at any 
rate, for any time, find the interest first of $1, as above explained, 
then multiply this by the given sum. 

Another nde is to point off two places from the principal (or 
the sum on which you wish to compute the interest), and multiply 
the result by the time expressed in months, or fractions thereof. 
This will give you the interest at 12 per cent., and if any other 
rate is used, you can diminish or increase the same proportionally. 




118 


INTEREST. 


THE BANKER’S METHOD OF COMPUTING INTEREST. 


To find the interest on any sum at 6 per cent, for any number 
of days: Rule.—Remove the decimal point two places to the left, 
which gives you the interest for 60 days. 

Example.—What is the interest on $650 for 60 days at 6 per 
cent.? Principal $650. Interest $6.50. 

If the time is more or less than 60 days, you would first find 
the interest for 60 days, and then from that to the time required. 
For 240 days multiply by 4. 

For 120 days multiply by 2. 

For 30 days divide by 2. 

For 15 days divide by 4. 

For 3 days divide by 20. 

For 90 days add of itself. 

For 75 days add \ of itself. 

What is the interest on $300, for 75 days, at 6 per cent. ? 

$3.00 interest for 60 days. 

.75 interest for 15 days. 

$3.75 interest for 75 days. 

The following shows the time in which money will double: 

Simple Interest. 

Rate per cent. 


2, . 50 years. 

2y 2 , . 40 years. 

3, . 33 years, 4 months. 

3 V 2 , . 28 years, 208 days. 

4, . 25 years. 

41 / 2 ,. 22 years, 81 days. 

5, .20 years. 

6, . 16 years, 8 months. 

7 >. 14 years, 104 days. 

8 >. 12 y 2 years. 

9 >. 11 years, 40 days. 

16,. 10 years. 

















INTEREST. 


119 


Rate per cent. 

2 ,. 

2 %,. 

3, . 

3%,. 

4 , . 

4 %,. 

. 

6 ,. 

7 , . 

8 , . 

9 ,. 

10 ,. 


Compound Interest. 

. 35 years, 1 day. 

. 28 years, 26 days. 

. 23 years, 164 days. 

. 20 years, 54 days. 

. 17 years, 246 days. 

. 15 years, 273 days. 

. 15 years, 75 days. 

. 12 years, 327 days. 

. 10 years, 89 days. 

. 9 years, 2 days. 

. 8 years, 16 days. 

. 7 years, 100 days. 


RULES FOR COMPUTING PROFITS, PERCENTAGES, ETC. 


Find the Gain or Loss when the Cost and Rate Per Cent, are Given.—- 
Rule: Multiply the cost by the rate per cent, and point off two places 
to the right as cents. , Example: Bought com for $500.00, and sold it 
at an advance of 10 per cent. How much did I gain? 500 multiplied by 
10 per cent, equals $50. 

Find the Rate Per Cent, when the Cost and Selling Price are Known.— 
Rule: Find the difference between the cost and selling price, the differ¬ 
ence will be the gain or loss; then annex two ciphers to the gain or loss 
so found and divide by the cost, the result will be the rate per cent. Ex¬ 
ample: Sold a house for $10,000, which cost me $8,000. What per cent, 
did I gain? Answer: $10,000—8,000 equals $2,000; 200,000 divided by 
8,000 equals 25 per cent. 

Determine the Cost when the Selling Price and the Rato Per Cent, of 
the Gain or Loss are Given.—Rule: Annex two ciphers to the selling 
price and divide by $1.00 increased by the rate per cent, of gain or loss. 
Example: A cargo of tea was sold for $25,000, realizing a gain of 25 per 
cent. What was the cost? Answer: 1 plus 25 equals 1.25. 2,500.00 

divided by $1.25 equals 20,000. 

Find the Cost when the Loss or Gain and the Rate Per Cent, are 
Given.—Rule: Annex two ciphers to the gain or loss and divide by the 
rate per cent. Example: A lot of corn was sold at a profit of $3,000, 
th- 5 ; percentage of profit being .15. What was the cost? Answer: 3,000 
divided by 15 equals $2,000. 
















120 


INTEREST. 


Find the Rate when the Cost and Gain or Loss are Given.—Rule: An¬ 
nex two ciphers to the gain or loss and divide by the cost. Example: A 
man sold a lot of oats which cost him $ 650 , and g’ained $130. What was 
the gain per cent.? Answer: $ 13 , 000.00 divided by 650 equals 20 per 
cent. 


DISCOUNTS IN TRADE. 


Many wholesale houses furnish “list” prices to retailers. These 
list prices were once the retail prices, but now they are made 
higher, subject to discount. A discount is the deduction of a cer¬ 
tain amount from the “list” prices, and is called “trade discount.” 
The deduction is made at a certain rate per cent. The rate of 
discount depends upon the amount of the bill, or the time in 
which it is to be settled. Two or more discounts are some¬ 
times allowed, say, for example, 20% and 5%, or in business 
language, “20 and 5 oh.” Thus, “10, 5 and 3” would mean 
three successive discounts. This does not mean the sum of the 
three, hut 10% on the first payment, 5% on the second, and 3% 
on the final. For example, a merchant buys a bill of goods 
amounting to $100, $50 to be paid as cash with 10% discount 
on the $50, $30 to be paid in thirty days at 5% discount on the 
$30, and the remaining $20 to be paid at the end of sixty days, 
with 3% discount on the $20. 

A merchant should not confuse the meaning of “20 and 10 off,” 
and “thirty off.” In buying for cash, 20% off $100 of course 
is $20; then the wholesale house gives an extra inducement to 
make the sale of 10% discount on the remaining $80, which is 
eight dollars, or a total deduction of $28 on a purchase of $100. 
It can readily be seen that this would not equal a single discount 
of 30%, which is $30. 




BANKS AND BANK FORMS. 


121 



BANKS AND BANK FORMS 


The simple interest of a draft or note, deducted from the same 
in advance, or before its maturity, is bank discount. 

In States where grace is allowed on notes and drafts, the in¬ 
terest is computed on the time of the note and also the additional 


























122 


BANKS AND BANK FOKMS. 


days of grace. They generally count the legal rate of discount 
the same as the legal rate of interest. 

A note discounted at a bank is one that is received as security 
for money paid for it, the interest for the time it was given being 
deducted. In other words, if you desire to get, for instance, the 
sum of ninety-four dollars, the note, given as security for the 
payment of this money, calls for one hundred dollars, if the rate 
of interest be 6 per cent, and the money gotten for one year. 

When a note bearing interest is discounted, the interest for 
full time must first be added to the face of the note, and then the 
discount is computed from the whole amount. 

The time a note has to run is counted from the day it is dis¬ 
counted to the day of its maturity, excluding the day of discount. 


OPEN A BANK ACCOUNT. 


Every business man ought to keep a small bank account, if 
he cannot keep a large one. Much care and responsibility can 
be relieved, and a few rules hereafter will suffice. 

Always make your deposit in the early part of the day. 

One person of a firm should generally do the banking. 

See that your checks are indorsed and properly arranged. 

Use a deposit ticket if you have one. 

Draw just as few checks as possible. 

Sign your name always in one hand writing. 

Uever have a blank space in a check, less the face be increased. 

When your checks are returned by the bank, cut out and 
destroy the signature and keep the checks for receipts, if they 
are for money paid. 

Don’t lose your check book. 

If you get notes discounted or have any collected, see that you 
get credit for them. 

Ask the banker anything you do not understand about business 
you wish to do with him. 




BANKS AND BANK FORMS. 


123 


CHECKS. 


A check is an order on some bank from a person who has 
money in the bank, directing a certain sum of money to be paid 
to the person therein named. A check is generally regarded as 
cash in business, but it is really not a payment until it is cashed. 

A check must be presented without unreasonable delay, in 
order to hold the indorser of the same. 

If a check is made payable to one, “or bearer/’ it is transferable 
without indorsing it. 

Always write the amount of a check in words and figures. 

The maker of a check can countermand its payment by noti¬ 
fying the bank not to pay the same. 

Always present checks as soon as received. 

The check is void if presented after the death of the man who 
made it. 

If you are in the habit of signing your name “John Smith/’ 
and the check is made payable to J. Smith, always sign “J. 
Smith/’ and “John Smith” below. 

If a bank pays a forged check, it cannot be charged to the one 
whose name is forged. 

A check has no days of grace. It is due whenever you 
present it. 

If a cashier of a bank writes across the face of the check the 
word “good,” and then signs his name, this is called a “certified” 
check. 

If you desire to draw money from your own account, write a 
check out in the usual way, and in place of putting your name 
on the face of the check write the word “self.” 

A certificate of deposit is often used in making remittances. 
A certificate of deposit is a statement, or a receipt, the bank gives 
for temporary deposits, used when a man does not keep a regular 
bank account. 



124 


BANKS AND BANK FORMS. 


HOW TO INDORSE CHECKS. 

Always write your name across tlie back of the left end of the 
check. 

A ever give a check dated ahead. 

If you owe a man a bill of one hundred dollars, and do not 
have the money to pay him, and you desire to send him a check 
for one hundred dollars and date it ahead, expecting to have the 
money in bank on the date of the check, send a check for the 
amount in bank and date it the day it is made; but be sure you 
have the money in bank when you draw the check. 

If the face of a check bears the word “Rev.,” or some other 
title, it must be endorsed the same way. 

If you desire a check to be paid to a particular person, write, 
for instance, “Pay to Peter Smith, or order,” and sign your name. 

A check payable to your order should not be indorsed until 
you desire to deposit the same or to use it. 

ISTever accept anyone’s check without reading it carefully. 

When you pay some debt with a check always write on the 
face of the check, immediately under the amount for which it is 
given, the words, “In full of account to date,” or “In payment 
for medical attention to date,” or anything for which the check is 
given. Old checks are always returned to you and you con keep 
them as receipts. 

A corporation check is sometimes signed by the president and 
secretary, or by the treasurer and secretary. Anyone of the 
corporation who is authorized to sign the check can do so. Some 
firms take precaution to have their checks counter-signed by the 
president or vice-president, even when signed by the treasurer or 
secretary. Such checks are always counter-signed by the presi¬ 
dent, but if he is absent, the vice-president signs them, and in this 
case the bank should be previously instructed not to pay any 
checks unless they are signed, or counter-signed, by the president 
or vice-president. If the bank would go contrary to the instruc¬ 
tions, the bank would be the loser. 



BANKS AND BANK FORMS. 


125 


The same rules for indorsing notes apply to checks. This is 
fully explained under the treatise on notes in this book. 

The following is a common form of check. One form is all 
that is necessary, as our explanations are complete. 

No. 281. Harrisburg, Pa., September 10, 1898. 

Union Deposit Bank. 

Pay to the order of John Doe One Hundred Dollars. 

$100.00. H. J. Spinner. 


DEPOSIT CERTIFICATE. 


No. 30. $3,000. 

From Union Deposit Bank. 

Harrisburg, November 21, 1898. 

This is to certify that William Myers has deposited in this bank 
Three Thousand Dollars, payable to the order of himself, on the return 
of this certificate. J. R. Jones, Cashier. 


DEPOSIT TICKET. 


Union Deposit Bank. 

Credit J. K. Smiley: 


Large notes, . $20 00 

Is and 2s, . 3 00 

Gold,. 5 00 

Silver, . 4 00 

Checks, J. L. Kurtz,. 30 00 


Total, . $62 00 

Harrisburg, Pa.,.. 189.. 


TIME TABLE USED BY BANKERS. 


Easy way to find the number of days between any two of the same 
year, or two consecutive years. Examine following table. The num¬ 
bers in black at head of columns stand for the month: 1, January; 3, 
March. In leap year add 1 to the numbers, corresponding, of all the 
dates after 28th of February. 
















126 


BANKS AND BANK FORMS 


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BANKS AND BANK FORMS. 


127 


IMPORTANT INFORMATION ABOUT DRAFTS. 

A draft is a written order made by a preson or firm to another, 
specifying a certain sum of money to be paid at a certain specified 
time to a third party. 

The great banking centers of the United States are New York 
and Chicago; most all of the leading banks all over the country 
have some money deposited in these two cities, or else in some 
other large city. 

If the cashier of a certain bank should issue his draft on a bank 
in some other city, this draft is considered perfectly safe, and 
when the proper person in whose favor it is drawn indorses it, 
the draft can be collected at almost any place. If, for instance, 
Peter Smith has money on deposit at the Second National Bank 
of Pittsburg, and he owes Stevens & Co., of Philadelphia, one 
thousand dollars, he, of course, can remit the amount by merely 
sending his personal check; or, can take that amount of money 
in currency to the Second National Bank named and get this 
bank to give him a draft on some bank in Chicago, or New York, 
where the Second National Bank has money on deposit. This 
draft would be made payable to the order of Stevens & Co., or 
Peter Smith could have it made payable to his own order. Of 
course, if the draft is made payable to the order of Peter Smith, 
he would have to sign his name on the back before mailing it. 
The way to endorse it would be, “Pay to the order of Stevens & 
Co.,” and then sign his name. Now, if Smith should fail the 
next day after he had sent the draft, the money, of course, could 
be collected on this draft. Now, suppose Smith had sent his per¬ 
sonal check for this amount, and the day following Smith fails, 
his check, of course, would be worthless. 

It is readily seen that it is always the safest plan to send a 
bank draft; they cost very little, and are generally preferred by 
business houses. 



128 


BANKS AND BANK FORMS. 


A draft is subject to the same laws as notes, in the respect that 
it can be made negotiable, or non-negotiable. 

A person who makes a request is called the Drawer. 

The one in whose favor this request is made is called the Payee. 

The person to whom this request is made is called the Drawee. 

The drawer places his name at the lower right corner of the 
draft. 

The drawee’s name appears on the lower left corner, and in 
the body of the draft appears the name of the Payee. 

If a draft is drawn on some one who lives in a foreign country, 
this draft is called a “Bill of Exchange.” 

Drafts can be made payable on demand, at sight, at a certain 
time after date, or a certain number of days at sight. 

In the acceptance of the drawee, a draft is usually presented 
to him. ITe accepts the draft by writing the word “accepted” 
across the face, also the date and his name. 

Ho drafts are binding until they are accepted. 

A draft is usually protested in order to entitle the holder of the 
same to recover from the drawer when payment has been refused. 

If you do not desire a draft to be protested, you should state 
the fact to the banker, or pin the words “no protest” on the end 
of the draft. 

It is necessary to give proper notice of non-payment of a draft. 

When you make a draft payable at a certain time, you will be 
notified when the draft is due. 

A draft that is made payable on demand, or at sight, is pre¬ 
sented at once for payment only. 

A draft that is drawn on a person in a foreign country, which 
draft is called a “Bill of Exchange,” must be protested if payment 
is not made when due. 

If a man does not pay the draft promptly, the same is said to 
be “dishonored,” and it is at once protested, so that legal measures 
can be taken to recover the amount due. 

If there are several persons in a firm on which a draft is drawn, 


BANKS AND BANK FORMS. 


129 


the draft need be presented to but one of the firm. If the draft 
is not paid, notice must be given at once to all parties, to hold 
them liable. 

Always present drafts during business hours. 

The drawee, when he accepts a draft, should himself write the 
acceptance on the draft, or else some other one duly authorized 
should do so and add his own name, but above his name should 
be written “Per his attorney.” 

As we have said, there are three different kinds of drafts, we 
might mention that in some places days of grace are added, and 
in some places no grace is allowed. 

A demand draft has no days of grace. 


DRAFTS WITH BILL OF LADING ATTACHED. 


Many times a consignor desires part of his money, or all of it, 
before the goods are lifted by the consignee, or the person to 
whom the goods are sent, and at the same time the consignee does 
not have the money to pay in advance for the goods. The con¬ 
signor, for example, is J. P. Thomas, the consignee’s name is 
James Smith. The consignor sends a bill of goods to the amount 
of one hundred dollars to James Smith and desires to have the 
money when Smith lifts the goods, the goods being sent by 
freight. Thomas, for example, writes a draft at three days’ 
sight, for the amount, drawn on James Smith. Thomas then 
attaches this draft to the bill of lading and deposits same in a bank 
for collection. Smith goes to the bank in his city, pays the draft, 
gets the bill of lading and can go to the freight office and lift his 
goods. The purchaser receiving the goods in this way, of course, 
should demand the best references from the shipper and know 
that the goods will be as represented. 

The following is a form of draft as here stated: 




130 BANKS AND BANK FORMS. 

$100.00. December 10, 1898. 

Ten days after date, pay to the order of Second National Bank, One 
Hundred Dollars. Value received and charge to the account of 

No. J. P. Thomas. 

To James Smith, Elmira, N. A". 


FORM OF A BANK DRAFT. 


$150.75. Chicago Savings Bank. 

Chicago, Ill., March 5, 1898. 

Pay to the order of Elias Fry, One Hundred Fifty and 75-100 Dollars. 
To First National Bank, Detroit, Mich. 

No. 18. J. R. Vansant, Cashier. 


DEMAND DRAFT ACCEPTED. 


$150.75. Boston, Mass., November 12, 1898. 

On demand, pay James Pugh, or order, One Hundred Fifty and 75-100 
Dollars, value received, and charge the same to the account of 

John Logan & Co., 

416 Spruce street. 

To H. J. Smith, Charleston, N. C. 

This draft, as soon as received by James Pugh, should be taken to 
H. J. Smith and have him write across the face of it the word “ac¬ 
cepted,” in red ink, with the date and his signature. 


DRAFT PAYABLE AT SIGHT. 


$500.00. Stamford, Conn., August 7, 1898. 

At sight, pay to the order of Michael Croll, Five Hundred Dollars, 
value received, and charge the same to the account of 

S. A. Greene. 

To Samuel Reed, Philadelphia, Pa. 


A BILL OF EXCHANGE, OR FOREIGN DRAFTS. 


Exchange for £ 200. New York, Dec. 10, 1898. 

Ninety days after sight of this, my First of Exchange (Second and 
Third of the same tenor and date unpaid), Pay to the order of P. L. 











BANKS AND BANK FORMS. 


131 


Smyser Co., Two Hundred Pounds Sterling, Value received, and charge 
the same, to account of James Curbing. 

To Conrad McGuire & Co., 

Bankers, 

No. 80. Eng. 

Letters of Credit are generally used, but the above form shows 
a Bill of Exchange that is yet frequently used by persons who 
desire to travel in foreign countries. Bills of Exchange, or For¬ 
eign Drafts, are generally drawrn in sets of three; each one of 
these refers to the other two in order to prevent them from being 
lost. If John Smith, for instance, desires to travel over Europe, 
he can estimate his expenses and have them divided, a bill sent 
to one place, another bill to another place-, and have them sent 
by different routes. As he gets to the different places, he can 
draw his money and thus avoid carrying a large sum of money 
on his person. 






132 


HOW TO KEEP ACCOUNTS. 


HOW TO KEEP ACCOUNTS. 

It is not our intention to give a complete treatise on book¬ 
keeping. We wish only to call attention to this important 
branch. Not every one can be an expert book-keeper, but any 
person can keep a correct account of all his business transactions, 
so that he can see at a glance what he owes or what others owe 
him. Everyone who is familiar with the rules and principles of 
common arithmetic can keep a correct account of his own business 
affairs. Strange to say, there are few pepole who can keep the 
simplest form of account correctly. Many individuals are de¬ 
terred from learning proper forms because they suppose the art 
of book-keeping is very difficult. 

A farmer should keep his books in such a manner that he can 
see at a glance what product is the most profitable for him to 
raise, what he owes, and what money is due him from any source. 

Merchants who would be successful in business affairs keep 
their accounts so that in a few minutes they can determine their 
liabilities and assets. 

The treasurer of any association who keeps his accounts correct, 
clear and in good form, is appreciated for the evidence of his 
honesty and may be selected for higher positions of trust and re¬ 
sponsibility. 

A merchant should have his dealings all explicitly expressed in 
his accounts. He should settle often with his customers, and be 
able to tell at a glance how his accounts stand. 

Even the housekeeper, who would avoid any misunderstanding 
with servants or others, should keep a clear account of all 
expenditures. 

In fact, all persons who have any accounts with others, should 
have a form which will show them at a glance how their accounts 
stand. Whenever you perform any labor for anyone, or let any¬ 
one have an article, enter the date of the work performed or the 
article given and use the word "to,” placing the value of it in the 



HOW TO KEEP ACCOUNTS. 


133 


debit side or left hand column marked “Dr.” When any person 
lets you have an article or works for you, enter the description 
as stated above, but use the word “by,” and place the value of it 
in the right hand or credit column, which column is marked “Cr.” 
The difference can soon be found by subtraction. 

The number and kind of books required for any business de¬ 
pends on the extent of the business. A man can conduct a 
limited cash business in an ordinary memorandum book. He can 
use the front part of the book as a private cash book, and the 
back part of it as a ledger. The part used as a ledger ought to 
be paged and a small index made. However large or small the 
business, the day-book should contain statements of every busi¬ 
ness transaction which gives rise to persons owing us or our owing 
them, properly arranged under the heads of debit and credit. The 
transactions should be entered in this book at the time they are 
made, in regular order. 

The book should be opened by stating the name of the owner 
and his residence; the day, month and year should then be writ¬ 
ten, and this, with the date of the first transaction, should appear 
at the top of each and every page. 

The ledger is employed for collecting the scattered accounts 
of the day-book. The accounts which relate to the same person 
are brought together on one page, showing all the debits and 
credits, thus enabling the owner to tell at a glance how he stands 
with any person. The transfer of accounts from the day-book to 
the ledger is called “posting.” 

W T e give a few forms which may aid one in starting accounts. 
There are two methods of book-keeping, single and double 
entry. The former is generally used by persons engaged in ordi¬ 
nary business, because it is more simple and is sufficient for such 
purposes. It requires only three books, Day-Book, Ledger and 
Cash Book; to these may be added also a Bill Book. In this book 
all notes received or given are recorded, with any explanation as 
to when drawn, time, etc. 


134 


HOW TO KEEP ACCOUNTS. 


DAY BOOK. 


Chas. Crenshaw, Detroit , Mich., Nov , 7 , 1898 . 


X I 

J. Smith, Dr. 

To 6 yds. of muslin, @ 6 cts. a yd., . . . 
To 3 yds. of cloth, @ $2 a yd., ...... 

To 1 scythe, . 


$7 

46 


James Kuntz, Dr. 




x 2 

To 1 pr. of shoes,. 





To 1 lb. of tea,. 


$2 

16 

x 3 

David Filmore, Cr. 





By 2 yoke of oxen,. 


230 

00 


James Kuntz, Dr. 





To 12 lbs. nails, at 5 cts.,. 




x 2 

To 4 galls, molasses, @ 32 cts.,. 





To 10 lbs. cheese, @ 10 cts.,. 


$2 

88 


Cr. 





By 8 lbs. wool, @ 36 cts.,. 


$2 

88 


LEDGER. 


Dr. J. Smith. Cr. 


1898 





1898 





Nov. 3. 

1 

To sundries, . . 

$12 

75 

Nov. 4. 

1 

By coffee and 



“ 4. 

4 

“ sundries, . . 

70 

00 



tea, .... 

$6 

75 






“ 9. 

1 

note at two 










mos., . . 

60 

00 








“ Balance, . . 

16 

00 




82 

75 




82 

75 

“ 30. 


To Balance, . . 

16 

00 









































































HOW TO KEEP ACCOUNTS. 


135 


Dr. James Kuntz. O. 


1898 





1898 





Nov. 6. 

1 

To sundries, . . 

$2 

15 

Oct. 7. 

1 

By cotton, . . . 

$2 

88 

“ 7. 

1 

“ sundries, . . 

3 

64 

“ 10. 

1 

“ cash, . . . 

12 

57 

“ 9. 

1 

“ sundries, . . 

9 

66 







m 

15 

.45 




15 

45 


CASH BOOK. 


Dr. Cash. Cr. 


1898 




1898 




Nov. 9. 

To cash on hand, 

150 

00 

Nov. 1. 

Paid rent of store, 



“ 10. 

Rec’d of J. Kuntz, 

30 

00 


3 mos., 

75 

00 

“ 12. 

Order on J. 



“ 3. 

Paid J. Kuntz, . 

60 

00 


Smith, . . . 

21 

00 

“ 6. 

“ J. Smith, . 

44 

40 

“ 15. 

Receipts of store, 

106 

75 

“ 9. 

“ expenses in 








store, .... 

8 

20 





“ 12. 

By Balance (cash 








on hand), . . 

130 

15 



307 

75 



307 

75 

Nov. 12. 

To Balance (cash 








on hand), . . 

130 

15 





“ 15. 

Rec’d of J. Smith, 

12 

57 






THE ACCOUNT OF A FARMER. 


1898. John Drew. Dr. Cr. 


4 

To 3 bush. Corn, @ .70,. 

$2 

10 



7 

“ 2 tons Hay, @ 11.00,. 

22 

00 



9 

By 4 “ Coal, @ 4.00,. 



S16 

00 

11 

To 8 bush. Apples, @ .60,. 

4 

80 

12 

90 

15 

By Cash to Balance,. 





























































136 


HOW TO KEEP ACCOUNTS. 


THE ACCOUNT OF A MECHANIC. 


1898. Henry Miller. Dr. Cr. 



1898. John Wells, Phila., Pa. Dr. Cr. 


June, 

7 

To 4 yds. Cassimere,.1.75 

$7 

00 



u 

9 

“ Trimmings,. 


50 



July, 

11 

“ 1 lb. Tea,.75 


75 



U 

12 

“ 1 gall. Molasses,. 


50 



Aug. 

7 

By 1 bu. Pears, . 



$6 

00 

u 

8 

“ Cash,. 



2 

00 


A FORM OF STATEMENT. 


Most business men, each month, send a statement to their cus¬ 
tomers, to show the amount of each transaction, without giving 
details. A single page, showing debits first, then the credits, is 
used. The balance is determined and written below as follows: 


STATEMENT OF ACCOUNT. 


New York City, Nov. l, 1898. 

J. M. Spinner, Harrisburg, Pa., 

In account with The Columbia Machine Co. 






























































ORDERS. 


137 


The object of book-keeping is to find out whether a man is 
gaining or losing. There should be a profit and loss account, to 
show whether or not a man’s business is paying. This can be 
shown by comparing the amount he had invested in business at 
one time with the amount invested at a later date. 


ORDERS. 

An order is simply a written request to deliver goods or money 
to some person named, to his order or the bearer, on account of 
the person signing such request. An order can be made 
negotiable or non-negotiable. The person on whom an order is 
drawn is not obliged to pay it unless he accepts it. 


ORDER FOR MONEY. 


Naperville, Ill., Dec. 12, 1898. 


Mr. J. H. Marshall, 

Please pay Chas. Stroh, or bearer, Five Dollars on my account. 

David C. Hoyt. 


ORDER FOR MERCHANDISE. 


Racine, Wis., Nov. 3, 1898. 

Mr. Wm. Wells, 

Please pay Chas. Smith, Seventy-five Dollars in merchandise, 
and charge to Samuel Collins. 


ORDER FOR GOODS STORED. 


Sandusky, O., Oct. 18, 1898. 

Messrs. Brown, Jones & Co.: 

Please deliver to Isaac Hill, or order, One Hundred Barrels of 
Flour, stored by me in your warehouse. 


Jesse Perry. 










138 


EECE1PTS. 


RECEIPTS* 

A receipt is simply a written acknowledgment that a certain 
sum of money, or some article of value, has been received. A 
receipt for money is evidence of a payment to a person who signs 
it. It is, however, not always conclusive. If it can be proved 
with sufficient evidence that it was obtained by fraud, or given by 
mistake, it may be legally corrected. One of the most important 
clauses in a receipt is that which defines the debt for which pay¬ 
ment was made. The law does not compel anyone to give a 
receipt, but it is courteous in business to do so when a receipt 
is desired. If a receipt is given by one’s agent, such agent should 
sign the name of the principal person and then underneath “Per,” 
followed by his own name. Always date a receipt, giving time 
payment has been received, from whom, the amount, and for 
what purpose or debt given. Always state whether the receipt 
is made on account, in full of all demands, or in full of account. 

Always take a receipt when you pay anything, to avoid any 
misunderstanding or trouble in the future. It is not necessary 
that you take a receipt when paying a note, because the indorse¬ 
ment of the payee and the return of the note becomes a receipt 
itself, which note you can destroy, or, better, destroy the signa¬ 
ture. 


EECEIPT FOE MONEY ON ACCOUNT. 

$50.00. 

Deceived, Ashville, N. C., Dec. 12, 1898, of Eobert Morris, Fifty Dollars, 
on account. L. O. Hill. 


EECEIPT IN FULL OF ALL ACCOUNTS. 


$160.00. New Orleans, La., Dec. 8, 1898. 

Eeceived of Simon Peterson, One Hundred and Sixty Dollars, in full 
of all accounts. Armstrong & Phelps. 







RECEIPTS. 


139 


RECEIPT IN FULL OF ALL DEMANDS. 


$100.00. Akron, O., Sept. 3, 1898. 

Received of Jas. Blaine, One Hundred Dollars, in full of all demands 
to date. Geo. H. Stevens. 


RECEIPT FOR A NOTE. 


$500.00. Hannibal, Mo., Oct. 10, 1898. 

Received of Clyde Shaffner, his note at sixty days for Five Hundred 
Dollars, in full of account. George Wakefield. 


RECEIPT FOR MONEY ADVANCED ON A CONTRACT. 


$1,000.00. Aurora, Ill., Nov. 9, 1898. 

Received of William Kent, One Thousand Dollars, in advance, on a 
contract to build for him a brick house, at No. 177 Walnut street, 
St. Louis. David C. Hoyt. 


A RECEIPT FOR RENT. 


$25.00. Richmond, Va., March 4, 1898. 

Received of D. B. Foster, Twenty-five Dollars, for rent of dwelling at 
No. 634 Boas street, for month of June, 1898. 

K. L. Baxter. 


RECEIPT FOR A NOTE OF ANOTHER PERSON. 


$200.00. Vicksburg, Miss., June 10, 1898. 

Received of Thomas Jones, a note of Clark Greene, for the sum of 
Two Hundred Dollars, which, when paid, will be in full of all demands 
to date. Smith, Steele & Co. 











140 


BILLS OF PURCHASE. 


BILLS OF PURCHASE* 


A statement of goods or articles bought at one time, including 
both the price and quantity of each separate article, also the 
amount of the whole purchase, is called a Bill of Purchase. When 
the goods are paid at the time bought, the seller should receipt 
the statement or Bill of Purchase, as in the following examples. 
If paid by note that fact should appear. 

Philadelphia, Pa., Dee. 1, 1898. 

Mr. Jos. McKean, 

Bought of S. L. Jenkins. 


2 lbs. Paint @ 18c,.$ 36 

3 Pair Gloves @ $ 2 . 00 ,. 6 00 

3 Umbrellas @ $1.50, . 4 50 


$10 86 

Received Payment, 

S. L. Jenkins. 


S. O. Hammers, 


Poughkeepsie, N. Y., Nov. 1 , 1898. 


Bought of David C. Joyce. 


18 Sacks Flour @ 30c,. $5 40 

20 lbs. Green Tea @ 19c,. 3 80 

17 lbs. Sugar @ .05c,. 85 


Received payment, by note at 20 days. 


$10 05 


David C. Joyce, 

Per J. L. Smith. 












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! LEGAL ADVICE I 

| * 

| FOLLOWED BY ALL KINDS OF LEGAL BUSINESS FORMS, SUCH AS t 

| AGREEMENTS, CONTRACTS, DEEDS, MORTGAGES, WILLS, t 
| ETC, ETC.; CAREFULLY SELECTED AND EXAMINED BY THE t 

| BEST LEGAL TALENT AND ADAPTED TO PEOPLE IN ANY t 

PART Or THE COUNTRY 

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One of the seven was wont to say that laws were like cobwebs—where 
the small flies were caught and the great break through.— Bacon. 

Man is unjust, but God is just; and finally justice triumphs.— Long¬ 
fellow. 

The law is defined by Blackstone as the rule of human action 
or conduct. The term is generally understood to refer to the 
civil or municipal regulations of a nation, as applied to a certain 
country. 

The best advice that I would give to a man who is involved 
in any litigation, is to go to the best lawyer he knows for counsel. 
It is not the object of this department to teach a man to be his 
own lawyer. Many books that profess to give a man a complete 
legal education, so that he can transact all his legal affairs, some¬ 
times get men into trouble. Still, a chapter like the following 
will prevent many mistakes, and will many times settle questions 
in his mind without his consulting a lawyer. ATe cannot always 
do without lawyers; we must have them sometimes. But it is 
entirely useless for a man to pay a lawyer five or ten dollars for a 
little writing that he can do himself. And as the law presumes 
that no man is ignorant of the law, so knowledge of commercial 


141 


142 


LEGAL ADVICE AND LEGAL FORMS. 


law is essential to tlie most intelligent and safe conduct of one’s 
business. 

Any man with an ordinary education can write a simple con¬ 
tract between himself and neighbor, or a man lie is hiring, or 
write a deed to a small piece of land, or write a bill of sale, or a 
mortgage, where he must give a lawyer five or ten dollars to do 
it, and at the same time lose a day going to the office of the 
lawyer. This book enables you to be your own lawyer on all 
such matters. Many men die without making a will, because 
they do not know how and they do not want to pay some one ten 
dollars to do it. This chapter gives you such practical informa¬ 
tion, and it also gives simple forms used in all transactions of 
business. 

BRIEF POINTS IN BUSINESS LAW. 

Ignorance of the law does not excuse anyone. 

The law does not compel anyone to do that which is impossible. 

Signatures made with lead pencil hold good in law. 

ISTo consideration is sufficient in law if illegal in its nature. 

Present checks or drafts for payment without unreasonable 
delay. 

“Value received” is usually written in a note and should be, 
but still it is not necessary. If it is not written, it is presumed by 
law or may be supplied by proof. 

If a letter containing a protest of non-payment be put in the 
post-office, no miscarriage of the same affects the party giving 
notice. 

The husband who acquires a right to a bill or note, which was 
given to the wife after marriage, or before, may indorse it. 

The indorser of a note, or other paper, may prevent his own 
liability to be sued by writing the words “without recourse,” 
above his name. 

An indorser has the right of action against all others whose 
names were on the bill when he received it. 




LEGxAL ADVICE AND LEGAL FORMS. 


143 


Acceptance applies to bills, but not to notes. It is an engage¬ 
ment on tlie part of a person on whom the bill is drawn, to pay 
the same according to its tenor. As stated in reference to drafts, 
the word “Accepted” is written across the face of the bill, giving 
date of acceptance. 

Anyone who finds negotiable paper, as in the case of any other 
property, must make a reasonable effort to find the owner before 
such finder is entitled to appropriate the same to his own purpose. 
If the finder conceals it, he is liable to be punished for larceny or 
theft. 

It is well to remember that a receipt for money is not always 
conclusive. 

The law prefers written evidence to oral evidence because of 
its permanent character. 

A written instrument is to be construed and interpreted by the 
law, according to the simple, natural and customary meaning of 
the words used therein. 

Any claim which does not rest upon a seal or judgment must 
generally be sued within six years of the time it arises. 

If nothing is paid on such a debt until it has been “cut off” 
by the statute of limitations, and a payment is afterward made, 
the debt revives and the claim holds good for another period of 
six years from the date of such last payment. 

If the debtor is out “beyond sea,” that is, out of the United 
States, when a debt becomes due, the six years do not begin until 
such party returns; if he then afterwards leaves the State, the 
statute runs (that is, the time is counted) just as though he re¬ 
mained. 

The fact should be remembered that the maker of an “Accom¬ 
modation” bill or note, one for which he has received no con¬ 
sideration, having lent his name or credit for the benefit of the 
holder, is not bound to such person accommodated, but the maker 
of such bill or note is bound to all other parties, just the same as 
if the consideration for which it was given was good. 


144 


LEGAL ADVICE AND LEGAL FOKMS. 


The principal is liable for the acts of his agents, and an agent 
is liable to his principal for errors. 

Anyone who indorses a note is exempt from liability, if the 
notice of its dishonor is not mailed or served within twenty-four 
hours of its non-payment. 

If the principal maker of a note should die, the holder of such 
note need not notify surety that such note is not paid until after 
the settlement of the maker’s estate. 

A note is payable on demand if no time is specified. 

The indorsement of a check by the payee is sufficient evidence 
for the drawer that the payee received the money for it. 

The want of consideration is a good defense between the 
original parties to such paper; but after the same has once been 
transferred, before it is due, to an innocent holder for value, it 
is not a defense. 

There are cases in which it happens that the holder of paper 
has a right to demand payment before it is due, or before ma¬ 
turity. Tor example, in case a draft has been protested for non- 
acceptance and parties duly notified, the holder of such paper 
may at once proceed against the drawer and indorsers. 

A bank is liable to the owner for the full amount of a paper 
when such negotiable paper has been pledged to a bank as se¬ 
curity for paying a loan or debt and falls due, if the bank fails 
to demand payment and protest the same when dishonored. 

If any kind of negotiable paper is payable in a State other 
than the one in which it is made, the laws of the State in which 
it is made payable, will govern it. If any negotiable paper is 
made payable in the same State in which it is made, the same 
paper will be governed by the laws of that State. If a marriage 
contract is valid where it is made, it is generally valid everywhere. 
A contract that relates to personal property is also interpreted 
by the laws of the place where it is made; but contracts that 
relate to real estate are governed by the laws of such place where 
the land is situated. 


LEGAL ADVICE AND LEGAL FOEMS. 


145 


ALL ABOUT AGREEMENTS AND 
CONTRACTS. 

A contract is simply an agreement between two or more 
persons to do, or not to do, a certain thing, within a specified 
time, for a consideration. Contracts should be reduced to writ¬ 
ing and made explicit to prevent misunderstandings and ex¬ 
pensive law suits. It is always well to have some one sign as a 
witness to a written contract or agreement, but it is not neces¬ 
sary that the witness know what the document contains. 

Never change the date or any part of a contract after it is 
signed; such alteration makes the agreement void. 

Always state in the contract the time within which the condi¬ 
tions of such contract are to be performed. 

Never make a contract with a minor, a lunatic, or with any¬ 
one without a consideration; such contracts cannot be enforced. 

Never make a contract on Sunday. 

It is always best to have a written contract, because an oral 
contract is often proved with difficulty. 

Parol (verbal) testimony is not admissible to contradict or 
vary the terms of a written agreement, but such testimony is 
admissible to explain such contract when not clear. 

Each party should have a copy of the contract or agreement. 

The sign, or mark made with a pencil, is good in law when 
proved by witness, but it is always best to mate it with ink. 

It is important that the subject matter and consideration in a 
contract be both legal and possible. 

Always use words in a contract that have but one meaning 
and the meaning you intend to convey. Most misunderstandings 
are caused by the w T ords of a contract being arranged in such a 
way that courts interpret them to mean something different from 
what is meant by the party or parties making the contract. 

Never use needless repetitions or technicalities in a contract. 



146 


LEGAL ADVICE AND LEGAL FORMS. 


A contract with a minor, or a person of unsound mind, or an 
intoxicated person, for medicine, clothing, or necessaries, is 
binding, but it is essential that they be necessary in the particular 
case. 

Improper spelling does not make a contract void, because the 
law looks at the intention of the makers. 

As a rule, a married woman was not competent, at common 
law, to make a contract, unless for necessaries, when her husband 
fails to make proper provision for her. But the married 
women’s statutes in most all of the states now give her the same 
power as if she were a single woman. She cannot become surety 
on a note in Pennsylvania. 

A contract does not become legal until both parties have ac¬ 
cepted it. 

Always make land contracts under seal. 

A contract made through fear of violence or imprisonment or 
other undue influence, is not binding. 

A contract cannot be enforced if Providence makes it im¬ 
possible to be performed. The same is true where one is pre¬ 
vented by an act of a public enemy. 

If fraud can be proved against one party to a contract, it can¬ 
not be enforced. 

When one contracts for the sale of goods by sample, the goods 
must correspond with the sample to make the contract binding. 

When there is no specified time for payment mentioned in the 
contract, which calls for the delivery of goods, there is an im- 
jflied contract to pay on delivery of the goods. 

A verbal contract is binding for one year in hiring an agent, 
clerk or servant, but it must be in writing to be valid for a longer 
time. 

If you have a contract under seal and a release is desired, al¬ 
ways make the release under seal; when the law requires it to 
be in writing, a verbal agreement cannot dissolve it. 

A corporation has the power to make a contract strictly within 


LEGAL ADVICE AND LEGAL FORMS. 


147 


the limits prescribed by its charter, or by special or general law. 

If yon make a verbal proposition to another and name no spe¬ 
cial time for its acoeptance, such proposition is not binding un¬ 
less accepted at once. When you give a person the option or 
refusal of property at some specified price, you should give him 
a certain time in wdiich to make up his mind whether or not he 
will buy. He must accept within the certain named time 
to make the option binding. The one who gives the option also 
has the right to withdraw it, and sell the property to another at 
any time previous to the acceptance by the first party, if the 
offer is gratuitous, that is, no consideration given to support the 
same. 

If you mail a letter of acceptance to an offer or proposition of 
any kind, and immediately after receive a letter withdrawing 
the offer, the contract as first offered and then accepted is bind¬ 
ing. An acceptance does not take effect from the time it is re¬ 
ceived, but from the time it is mailed. Of course, it must be 
in accordance with the original offer or proposition, because any 
new matter added would be a new offer. Whether you accept 
the offer in writing, or verbally, it is binding, because it is an 
expressed assent. 

If one make a contract under a mistaken impression of the 
law, it is not void, because everybody is presumed to know the 
law r . Of course, this applies only to contracts otherwise legal. 

A refusal of an offer cannot be withdrawn without the consent 
of the other party. The matter is ended, of course, when the 
proposition is refused. Ho person but the one to whom it is 
made, has the right to accept an offer. 

What is said to be a valuable consideration is either money, 
or property, or service of some kind, or injury to be suppressed. 

A promise to marry is considered to be a valuable considera¬ 
tion. On any contract one is not necessarily benefited in order 
to prove a consideration; for instance, a man who indorses a 
note is liable although he derives no benefit. But if he promises 


148 


LEGAL ADVICE AND LEGAL FORMS. 


to do something himself, for which he receives no consideration, 
there is, of course, no right of action for breach of such contract. 

The breach or non-performance of any essential term of a con¬ 
tract, or the omission of the same, will make it void. 

Don’t let any one force you into a contract. 

Don’t think that you can withdraw a proposition that you 
made in writing and sent by mail. 

Don’t sign a contract till you weigh everything therein. 

Don’t forget the fact that the courts will not enforce an agree¬ 
ment which may be too severe; and remember that the courts 
will construe an agreement or contract according to the law where 
such contract was made. 

Remember that accepting a proposition conditionally is not 
binding on the party making the proposition. 


GENERAL FORM OF AGREEMENT. 

This agreement, made this.day of., one thousand eight 

hundred and.. between A, of., county of., and 

State of Pennsylvania., of the first part, and B, of., in said county 

and State, of the second part. 

Witnesseth, that the said A, in consideration of the covenants and 
agreements on the part of the party of the second part hereinafter 
contained, doth covenant and agree to and with the said B that (here 
insert the agreement on the part of A). 

And the said B, in consideration of the covenants on the part of the 
party of the first part, doth covenant and agree to and with the said A, 
that (here insert the agreement on the part of B). 

In witness wdiereof, w^e have hereunto set our hands and seals, the 
day and year first above written. A [Seal.] 

B [Seal.] 

It is well to fix the amount of damages for any violation of a 
contract or agreement, which may save litigation. Something 
like the following can be inserted: 

And it is further agreed, between the parties herein named, 
that if either party fail to perform his part of the agreement, he 










LEGAL ADVICE AND LEGAL FORMS. 


149 


shall pay the other the cash sum of Fifty Dollars as liquidated 
damages. 


AGREEMENT FOR HIRING A CLERK. 


This agreement, made this eleventh day of July, one thousand eight 
hundred and ninety-eight, between Samuel Smith, of Harrisburg, 
county of Dauphin, State of Pennsylvania, party of the first part, and 
James Doe, of Carlisle, county of Cumberland, State of Pennsylvania, 
party of the second part: 

Witnesseth, that said James Doe agrees faithfully and diligently to 
work as clerk and salesman for the said Samuel Smith, for and during 
the space of one year from the date hereof, should both live such 
length of time, without absenting himself from his occupation; during 
which time, he, the said Doe, in the store of said Smith, of Harrisburg 
City, wall carefully and honestly attend, doing and performing all 
duties as clerk and salesman aforesaid, in accordance with his instruc¬ 
tions and in all respects as directed and desired by the said Smith. 

In consideration of which services, so to be rendered by the said Doe, 
the said Smith agrees to pay to said Doe the annual sum of Twelve 
Hundred Dollars, payable in twelve equal monthly payments each upon 
the last day of each month; provided that all dues for days of absence 
from business by said Doe shall be deducted from the sum otherwise 
by this agreement due and payable by the said Smith to the said Doe. 

Witness our hands. Samuel Smith, 

James Doe. 


A CONTRACT FOR THE SALE OF LAND. 


Agreement made and entered into the first day of December, 1898, 
between James Long, of Adamstown, County of Bucks, State of Penn¬ 
sylvania., and John Kuntz, of Harrisburg, County of Dauphin, State of 
Pennsylvania: 

Witnesseth, that the said James Long, in consideration of the sum of 
One Hundred Dollars now paid and the further sum of Five Hundred 
Dollars to be paid wdien a deed is executed, doth grant, bargain and sell 
unto said John Kuntz, his heirs, and assigns, all that piece of ground 
situated, &c. (describe the premises), together with all and similar ap¬ 
purtenances thereunto belonging or in any wise appertaining. 

And the said parties bind themselves, their heirs, executors and ad- 






150 


LEGAL ADVICE AND LEGAL FORMS. 


ministrators for the performance of all and every part of the above 
agreement. 

In witness thereof we have set our hands and seals, the year and 
day above written. James Long, [L. S.] 

John Kuntz, [L. S.] 

Signed, sealed and delivered 
in the presence of 
Peter Smith, 

Jennie Heighes. 

Received December 1, 1898, of John Kuntz, One Hundred Dollars, the 
first payment above mentioned. JonN Kuntz. 


AN AGREEMENT TO CULTIVATE LAND ON SHARES. 


This agreement made this second day of September, A. D. 1898, by 
and between Perry Gross, party of the first part, and Harry Snyder, 
party of the second part., both of the town of Harrisburg, County of 
Dauphin, State of Pennsylvania: 

Witnesseth, that said Perry Gross will, on or before the second day 
of October, break, properly prepare, and sow with rye, all that ten 
acres of field belonging to and lying immediately west of the dwelling 
house of said Harry Snyder, in the town of Harrisburg. 

That one-half of the seed rye shall be found by said Harry Snyder. 
That when said crop shall be in proper condition the said Perry Gross 
will cut, harvest, and safely put it in the barn of said Harry Snyder. 
That he will properly thresh and clean same. That the straw shall be 
equally divided between the named parties. That he will deliver one- 
half of said rye, being the produce of the crop, to the said Harry 
Snyder at his barn, on or before the second day of September, 1899. 
That said Perry Gross shall perform all the work and labor necessary 
in the production of the crop, or else cause same to be performed. 

In witness whereof we have hereunto set our hands and seals. 

Perry Gross, [Seal.] 
Harry Snyder, [Seal.] 

Signed, sealed and delivered 
in presence of 

Samuel Smith, 

Tom Deal. 




LEGAL ADVICE AND LEGAL FORMS. 


151 


FORM OF CONTRACT FOR BUILDING A HOUSE. 


This agreement, made the tenth day of July, one thousand eight hun¬ 
dred and ninety-eight, between A, of York, in the County of York, and 
State of Pennsylvania, of the first part, and B, of the said town, county 
and State, of the second part: 

Witnesseth, that the said A, party of the first part, for considerations 
hereinafter noted, contracts, bargains, and agrees with the said B, party 
of the second part, his heirs, assigns, and administrators, that he the 
said A, will within two months, next following this date, in a good and 
workmanlike manner, and according to his best skill, well and sub¬ 
stantially erect and finish a two-story stone dwelling house on lot No. 
40 Third street, wdiich said house is to be of the following dimensions, 
with brick, stone, lumber, and other materials, as described in the plans 
and specifications hereunto annexed. 

(Here describing buildings, materials, plan, &c., in full.) 

In consideration of which, the said B does, for himself and legal rep¬ 
resentatives, promise to pay to the said A, his heirs, executors and as¬ 
signs, the sum of three thousand dollars, in the w T ay and manner fol¬ 
lowing, to wit: One Hundred Dollars at the beginning of said work. 
Nine Hundred Dollars on the fifth day of September next, One Thou¬ 
sand Dollars on the second day of October next, and the remaining 
One Thousand Dollars as soon as the building is completed. 

It is also agreed that the said A, or his legal representatives, shall 
furnish, at his or their expense, all materials required for building and 
finishing said house. 

It is further agreed that in order to be entitled to above-named pay¬ 
ments, the said A, or his legal representatives, shall, according to the 
architect’s appraisement, have expended, in labor and material, the 
value of said payments, on the house, at the time when payments are 
made. 

In witness whereof w 7 e have hereunto set our hands and seals the 
year and day first above written. A, [Seal.] 

B, [Seal.] 


GUARANTY* 


A Guaranty is a written promise by one person guaranteeing 
that another, who has promised something, will do what he has 





152 


LEGAL ADVICE AND LEGAL FORMS. 


promised. If lie does not, the first person, who is called the 
guarantor, will pay all damages. 

A guaranty, to be binding, must be in writing, and should be 
for a consideration, and must be accepted before it becomes a 
contract. 

After paying the debt, the guarantor has the right to collect, 
if possible 1 , from the guarantee, the person for whom he has made 
the guaranty. 

If the principal debtor fails to fulfill his agreement, his guaran¬ 
tor must carry out what he has failed to do. 

A guaranty for collection is a materially different thing from 
a guaranty of payment. The first warrants that the money is 
collectible; the latter, that it will be paid at maturity. 

In a guaranty for collection, the party guaranteed must show 
that diligence was employed in the attempt at collection. In a 
guaranty of payment, no such proof is necessary. 

Guarantees do not apply to transactions which take place after 
a change is made in the firm to which they were given. 

The only form necessary in guaranteeing a note, is the in¬ 
dorsing of it. 

The consideration for giving the pledge should be named or 
expressed, “for value received.” 


FORM OF GUARANTY OF A CONTRACT FOR LABOR. 

For a good and valuable consideration by us received, we, the under¬ 
signed, do hereby guarantee a faithful compliance with the terms of 
the above (or within) agreement, upon the part of the said contractor, 
Edward Newlin. Done at the City of Lancaster, County of Lancaster, 
and State of Pennsylvania, this eighth day of May, A. D. 1898. 

Robert Irwin, [Seal.] 
William Giles, [Seal.] 

Signed, sealed and delivered 
in presence of 

John Jones, 

Susan May Jones. 




LECxAL ADVICE AND LEGAL FORMS. 


153 


AFFIDAVITS. 

An affidavit is a statement in writing, affirmed or sworn to be¬ 
fore some officer who is empowered to administer oaths. We 
give one form below, as an example. 

FORM OF AFFIDAVIT. 


State of Pennsylvania, ] 

County of Berks. j ss ’ 

Thomas Smith, being duly sworn according to law states that he is 
well acquainted with the hand writing of James Doe, one of the sub¬ 
scribing witnesses to the deed hereto attached; that affiant has fre¬ 
quently seen him write and knows his signature; that he believes that 
the name of the said James Doe signed in the said deed is in the hand 
writing of the said James Doe, and further saith not. 

Subscribed and sworn to before me this 12th day of October, A. D. 

1898. 

(Signed) James Doe. 

J. H. Young, Notary Public. 

[Seal of Notary Public.] 


SETTLE BY ARBITRATION. 

Tbe investigation and determination of the differences of 
parties involved in dispute, is wliat the term arbitration means, 
when such dispute is settled by unofficial persons who are chosen 
by the parties in question. Each party choses one arbitrator, 
and those two may call in another if they cannot agree. It is 
usually the rule, that any one who is capable of making a valid 
contract concerning the matter in dispute, may be a party to an 
arbitration. 

Any matter which may be made the subject of litigation, or 
which the parties can make right by agreement, may be settled 
by arbitration. 

Arbitration has no reference to crimes; a crime cannot be 







154 


LEGAL ADVICE AND LEGAL FORMS. 


settled by arbitration, being a matter between the citizen and 
the state, an offence against the people generally. 

The parties who are in dispute should pledge themselves to 
abide by any decision of the arbitrators. 

The award should be reduced to writing, but either party, by 
giving due notice, may withdraw, if he does so before the same 
is reduced to writing. Of course, to make such an award bind¬ 
ing, it must be reasonably legal and it must cover the whole 
matter. 

It would be a blessed thing if people would settle all matters 
of dispute by arbitration. Thousands of dollars spent in law 
suits yearly would be saved if all matters were settled by arbitra¬ 
tion. Money is not the only thing that would be saved, but 
many days of worry and anxiety would be saved, and the friend¬ 
ship of the parties remain unbroken. 

Of course, every one has the liberty to settle disputes by litiga¬ 
tion, but let it be over criminal matters and not civil disputes. 

Always remember the adage to “think twice before suing your 
neighbor.” 

AN AGREEMENT TO BE REFERRED TO ARBITRATORS. 


Know all Men by these Presents, that we, D and E, both of the City 
of Harrisburg, State of Pennsylvania, do hereby promise and agree, 
to and with each other, to submit, and do hereby submit, the question 
and claim between us respecting the sale of one hundred bushels of 
wheat from the said D to the said E on the second day of May, 1898, to 
the arbitratement and determination of A and B, of the City of Har¬ 
risburg, whose decision and award shall be final, binding, and conclu¬ 
sive on us; and, in case of disagreement between the said arbitrators, 
they may choose an umpire, whose award shall be final and conclusive; 
and, in case of disagreement, the decision and award of a majority of 
said arbitrators shall be both final and conclusive. 

In witness whereof, we have hereunto set our hands this tenth day of 
July, A. D. 1898. 

Witness: F. 

G. 


D. 

E. 




LEGAL ADVICE AND LEGAL FORMS. 


155 


THE AWARD MADE UNDER THIS AGREEMENT. 


To all to Whom these Presents shall come, We, A, B, and C, of the 
City of Harrisburg, State of Pennsylvania, to whom was submitted as 
arbitrators the matter in controversy between D and E, as by the con¬ 
dition of their terms of submission executed by the parties aforesaid, 
on the tenth day of July, A. D. 1898, more fully appears. 

Therefore, know ye that we, A, B, and C, the arbitrators mentioned 
in said terms of agreement, having been duly sworn and having heard 
proof and declaration of the parties, do make this award: That the 
said D shall pay the said E the sum of two hundred dollars as damages, 
for his failure to deliver all of the wheat sold by him to the said E, 
at the time agreed. 

In witness whereof, we have hereunto set our hands this second day 
of August, A. D. 1898. 

In presence of A. 

N. Y. B. 

C. 


THE OATH OF AN ARBITRATOR. 


You do severally swear, faithfully and fairly, to examine and hear 
the matters in controversy between D, of the one part, and E, of the 
other part, and to make a just award, according to the best of your 
understanding. A. 

B. 

C. 

Sworn to this 30th day of July, A. D. 1898, before me, 

Samuel Smith, 
Justice of the Peace. 


ASSIGNMENTS. 


An assignment is a transfer of property, reduced to writing. 
In other -words, it is the effect of passing all of one’s interest, 
title, rights, property, etc., to another person, hfot everything 
can be assigned. There are some things, such as an officer’s 
commission, a salary of a judge, a claim arising out of bonds, 







156 


LEGAL ADVICE AND LEGAL FORMS. 


personal trusts, as tlie right of a master in liis apprentice, which 
cannot be assigned. 

There are two parties in an assignment, the one who assigns 
the property is called the assignor; the one to whom the property 
is assigned is called the assignee. 

Always have an assignment of real estate acknowledged and 
recorded. 

An assignment is unlike other legal devices, in that it need 
not show that a consideration was given. 

In the absence of evidence to the contrary, the court generally 
presumes that an assignment was given for a consideration suf¬ 
ficient for the assignment, so the owner of an action or cause may 
give it away if he chooses. 

Proof is generally admitted only when there appears to be 
some fraud. 

There need not be any formality in an assignment. 

Any paper between the parties which shows the intention of 
the parties to pass the property from one to another is sufficient. 
Of course, the payee of a note may have proof that he indorsed 
such a note to the assignee, or else delivered the note without 
indorsement, and this is sufficient evidence that the assignment 
was made. 

When property that is insured is sold, the insurance policy 
should at once be assigned. It cannot, however, be assigned 
without the consent of the insurer, which consent must be ob¬ 
tained at once. 

When you assign property for the benefit of creditors, the 
transfer must be made immediately. There are eases in which, 
under the common law, an assignor can prefer certain creditors, 
but not in Pennsylvania under present law. When an assign¬ 
ment is made for the benefit of creditors, such assignment covers 
all property of the assignor, wherever such property may be that 
is not exempt. 

When an instrument is assigned, even if such instrument is 



LEGAL ADVICE AND LEGAL FORMS. 


157 


not negotiable, tlie assignee warrants the instrument to be valid, 
and the obligation of the third party to pay it. The assignee 
warrants that there is no lawful defense against the collection 
of the said instrument arising out of his relation to the maker, and 
he also warrants that all parties were lawful parties to enter in 
the agreement, and that the amount named therein has not been 
paid. 


SHORT FORM OF ASSIGNMENT OF WRITTEN INSTRUMENT. 


For value received, I do hereby assign, transfer and set over unto 
A. L. and his assigns, all my right, title and interest in and to the 
within written instrument, this.day of.A. D. 1898. B. 


ALL ABOUT BAIL. 


To bail a person is to release or deliver by bail, as surety for 
his appearance at a certain time and place. 

It is a voucher given by a competent person, that another per¬ 
son, usually one arrested for crime, will perform his duty or 
appear before the court whenever the authorities prescribe or 
require it. 

The person going bail for the offender pledges, under penalty 
of paying a certain sum of money (in case of forfeiture), that the 
said offender will present and submit himself peaceably to the 
court, whenever required to do so, and abide by the issue of the 
court. 

In courts, a bail-bond, for such it is called, is generally styled 
a “recognizance.” The persons pledging the money are called 
the bailors, and the commonwealth the bailee. 

If the prisoner, who has been bailed out of custody, does not 
appear when wanted, the surety forfeits the amount pledged; 
this is called “forfeiting the recognizance.” 







158 


LEGAL ADVICE AND LEGAL FOKMS. 


Bail is seldom required in civil transactions, and is never taken 
when a person is charged with murder. 

Guaranty Forms and Letters of Credit have superseded the 
necessity of these obligations in civil cases. 


FORM OF BILL OF SALE AND WHAT THEY 

MEAN. 


A bill of sale is a written evidence of agreement by which a 
party transfers his title and interest in personal property to an¬ 
other for a consideration. 

The ownership of personal property is considered changed by 
the delivery of the property to the purchaser. In some states a 
bill of sale is good evidence of ownership against creditors with¬ 
out delivery of the property, provided it was not fraudulently 
made, or for the purpose of avoiding the payment of debts. In 
Pennsylvania a delivery is necessary. 

Juries have the power to determine the fairness or unfairness 
of a sale. Any form of words stating that the seller transfers 
the title to personal property to the buyer, is a bill of sale. 

A COMMON FORM OF BILL OF SALE. 

Know all Men by these Presents, That I, Septimious Felton, of Con¬ 
cord, Massachusetts, of the first part, for and in consideration of Three 
Hundred and Twenty-five Dollars, to me paid by Nathaniel Hawthorne, 
of the same place, of the second part, the receipt -whereof is hereby 
acknowledged, have sold, and by this instrument do convey unto the 
said Hawthorne, party of the second part, his executors, adminis¬ 
trators and assigns, my undivided half of twenty acres of grass, now 
growing on the farm of Lorenzo Focht, in the town above mentioned: 
one pair of mules, ten swine, seven cows, belonging to me and in my 
possession at the farm aforesaid; to have and to hold the same unto the 
party of the second part., his executors and assigns, forever. And I do, 
for myself and legal representatives, agree with the said party of the 
second part, and his legal representatives, to warrant and defend the 
sale of the afore-mentioned property and chattels unto the said party 






LEGAL ADVICE AND LEGAL FORMS. 


159 


of the second part, and his legal representatives, against all and every 
person whatsoever. 

In witness whereof I have hereunto affixed my hand and seal this 
tenth day of May, one thousand eight hundred and seventy. 

Septemious Felton, [Seal.] 

BILL OF SALE OF GOODS OR PERSONAL PROPERTY. 


Know all Men by these Presents, That I, A, of.. in the County 

of.. and State of Pennsylvania, in consideration of the sum of 

.dollars, to me paid by B, of.. at and before the sealing 

and delivery of these presents, the receipt whereof is hereby ac¬ 
knowledged, have bargained, sold and delivered, and by these presents 
do bargain, sell and deliver unto the said B, the following goods and 
chattels,, to wit: (Here insert a bill of particular goods sold or personal 
property'). 

To have and to hold the said goods and chattels unto the said B, his 
executors, administrators and assigns, to his and their own proper use 
and benefit forever. And I, the said A, for my r self and my heirs, exec¬ 
utors and administrators, do warrant and will defend the said bar¬ 
gained premises unto the said B, his executors, administrators and 
assigns, from and against all persons whatsoever. 

In witness whereof, I have hereunto set my hand and seal, this. 

day 7 of.. A. D. 1898. A, [Seal.] 


BILL OF LADING 


When a person ships goods or merchandise from one place to 
another, he gets an account from the officer of the freight line, 
or other earner, as an acknowledgment of the receipt of the 
goods, in which the railroad company, or other carrier, promises 
to deliver such goods carefully to their destination. These ac¬ 
counts or receipts are called Bills of Lading. The shipper keeps 
one Bill of Lading and the other one is sent to the person to whom 
the goods are sent. 

As explained in another part of this book, when a retailer has 
goods sent to him C. O. I)., by freight, the manufacturer attaches 
a Draft for the amount of the goods to the Bill of Lading, and 












160 


LEGAL ADVICE AND LEGAL FORMS. 


deposits the same in his bank, after which the Draft and Bill of 
Lading are sent to a bank in the town in which the retailer lives. 
The retailer goes to the bank, pays the Draft, gets the Bill of 
Lading attached thereto, on receipt of which he can lift his goods 
at the freight office. 

It is not necessary to give here a form of a Bill of Lading, as 
the explanation is plain. 


BONDS. 


A bond is a written instrument whereby one party obligates 
himself to another party to pay a certain sum of money, for the 
non-payment of a debt or the non-performance of some other 
duty. 

The obligor is the one who gives the bond, and the one to 
whom the bond is given is the obligee. 

The above definition of a bond defines the one generally used, 
but a bond is also given under another condition, where it is given 
as an obligation on the part of the maker to pay a certain sum 
of money for a valuable consideration to another specified per¬ 
son. In this case, the bond is made out for a sum of money 
twice the amount of the debt, which is apt to be incurred by the 
person giving the bond, so as to cover the debt, interest and costs 
if the conditions of the bond are not performed. 

A bond must have a valuable consideration. If the condi¬ 
tions of a bond are made impossible by the act of Providence, 
the penalty is remitted. When one fulfills all the conditions of 
the bond, such bond is null and void. 

A bond differs from a promissory note, in that it is a sealed 
instrument. 

A bond generally accompanies a mortgage, or some corre¬ 
sponding instrument. In this case the bond is the principal docu¬ 
ment and the mortgage, or whatever, is secondary. It is, how¬ 
ever, not necessary to give a bond with a mortgage. It is gen- 




LEGAL ADVICE AND LEGAL FORMS. 


161 


erally better to give a bond, as it is a more solemn instrument 
than a note, because a bond is under seal and the time in which 
its payment may be demanded is much longer than a paper not 
under seal; although an indebtedness which is intended to be 
secured by mortgage may be secured by a promissory note or 
some promise to pay. 

A COMMON FORM OF BOND. 


Know all Men by these Presents, That I, James Miller, of Reading-, 
County of Berks, and State of Pennsylvania, am held and firmly bound 
unto Harrjr Miller, of the same place, in the sum of five thousand 
dollars, lawful money of the United States, to be paid to the said Harry 
Miller, his certain attorney, executors, administrators, or assigns; to 
which payment well and truly to be made, I do bind myself, my heirs, 
executors and administrators, firmly by these presents; sealed with my 
seal, and dated this second day of January, A. D. one thousand eight 
hundred and ninety-eight. 

The condition of this obligation is such, that if the above-bounden 
James Miller, his heirs, executors, administrators, or any of them, shall 
and do well and truly pay, or cause to be paid, unto the aforesaid Harry 
Miller, his executors, administrators or assigns, the full and just sum 
of twelve hundred dollars, lawful money, as aforesaid, with legal inter¬ 
est for the same, on or before the second day of June next, without 
fraud or further delay, then this obligation to be void and of non-effect; 
otherwise to be and remain in full force and virtue. 

James Millek, [Seal.] 

Signed, sealed and delivered 
in presence of 
Samuel Doe, 

Wm. Smith. 


BOND GIVEN AS LIQUIDATED DAMAGES FOR NON-PERFORM¬ 
ANCE OF CONTRACT. 


Know all Men by these Presents, That I, Samuel Smith, of Reading, 
County of Berks, State of Pennsylvania, as principal, and I, S. J. 
Greene, of Harrisburg, County of Dauphin, State of Pennsylvania, as 
surety, are held firmly bound unto Fidelity Stock Companj r , of the 
City of Cleveland, County of Wayne, and State of Ohio, in the sum of 






162 


LEGAL ADVICE AND LEGAL FORMS. 


Five Hundred Dollars, lawful money of the United States of America* 
as liquidated damages, for the payment of which well and truly to be 
made we hereby bind ourselves, our heirs, administrators, executors, 
and assigns, jointly and severally, by these presents. Witness our hands 
and seals this first day of January, 1898. 

Whereas, the aforesaid Samuel Smith has, the sixth day of December, 
1898, entered into the agreement set forth on another sheet bearing 
date of this bond, with the» aforesaid Fidelity Stock Company. 

Now, the condition of the above obligation is such, that if the said 
Samuel Smith shall well and truly comply with and perform all and 
singular the several conditions and promises in said agreement men¬ 
tioned and contained on his part to be performed and complied wfith, 
then the above obligation to be null and void, otherwise to be and re¬ 
main in full force and virtue. 

Principal, Samuel Smith, [Seal.] 
Surety, S. J. Greene, [Seal.] 


STATEMENT WITH ABOVE BOND. 


Fidelity Stock Company, 

Cleveland, Ohio. 

Gentlemen: I hereby represent Mr. S. J. Greene, of Harrisburg, P. 0. 

.. County of Dauphin, State of Pennsylvania, my above-named 

surety, to be an honorable, upright citizen, by occupation a Carpenter, 
and worth One Thousand Dollars over and above all debts, liabilities, 
exceptions, etc. Samuel Smith, Principal. 

Dated January 1, 1898. 


CORPORATIONS. 


When several persons join together to accomplish anything in 
the line of social or business matters, they can organize them¬ 
selves into a corporation, or a certain form of partnership, which 
combines the resources of all, but still gives a certain limited 
pecuniary liability, which amounts only to the amount of stock 
that each stockholder owns. The cost of organizing a corpora¬ 
tion does not actually amount to more than about ten dollars. 
Most of this consists of fees given to the Secretary of State. 







LEGAL ADVICE AND LEGAL FORMS. 


163 


A charter of an incorporation defines the obligations and pow¬ 
ers of the corporation. 

The capital or stock is simply the money that is paid in to carry 
on the business. The capital is always divided into shares and 
these shares are usually one hundred dollars each; sometimes 
they are fifty dollars and sometimes less. One of the qual parts 
into which the stock is divided is called a share. 

A dividend is the distribution of the profits of the corporation 
and is proportioned to the number of shares that the stockholders 
hold. 

Stock Certificates are written instruments which are signed 
by the officers of the corporation. They are certificates to show 
that the holders own the number of shares named therein. The 
person holding such certificate is called a stockholder. These 
certificates are transferable like other property. They issue such 
certificates at a certain sum, which is called the “par value / 7 and 
the “market value 77 is the amount for which such certificate can 
be sold. 

When a share sells for the face of it, then the stock is at par; 
“above par 77 means when the stock sells at a premium, or in other 
words, when a hundred dollar share will sell for more than one 
hundred dollars. “Below par 77 is the phrase used when a share 
will not bring its face value, or in other words, when a hundred 
dollar share will not bring one hundred dollars. 

Money is sometimes made and sometimes lost when invested 
in stocks. When the business of the corporation is a paying one, 
the stocks are generally sure to be at a premium, but sometimes 
the value of them comes down to almost nothing. The premium, 
or discount, is generally coimted on the original value of the 
share. 

Preferred stock takes the preference of the ordinary stock of 
a corporation, the holders of which are entitled to a stated per 
cent, yearly out of the net gain before any dividend can be de¬ 
clared on common stock. It can be seen that preferred stock 


164 


LEGAL ADVICE AND LEGAL FORMS. 


is the better, and the preferred stocks are generally the out¬ 
growth of reorganization. Sometimes, of course, they are issued 
to pay debts that are floating, or not secured. 

The business of the corporation is done in the name of the cor¬ 
poration, and the acts must be consistent with the charter of the 
corporation. In any litigation, the corporation can sue or be 
sued in the corporate name. Many times, the liability of the 
share-holders is limited to the amount of stock that the corpora¬ 
tion holds. 

Corporations always act through their officers, or agents duly 
authorized. 


WATERING STOCK. 


The charter of a corporation sometimes forbids the declaration 
of a dividend exceeding a certain per cent, of the par value of 
the stock. How, if the dividend paid by the capital stock of the 
corporation exceeds that certain per cent., which, by the law, 
the charter forbids, the directors may issue additional shares. 
Increasing the number of shares in this way, of course, reduces 
the per cent, of the dividend. For example, if the capital stock 
paid a dividend of thirty per cent., and the charter, by law, for¬ 
bids more than eighteen per cent., the directors can simply de¬ 
clare another issue of stock without adding any more capital 
to the investment; they can issue stock to the amount of the 
original, and thus bring the dividend down to fifteen per cent., 
nominally, and at the same time, the dividend on the capital that 
is really invested, would be thirty per cent, as before. 

STOCK EXCHANGE. 


A building in which stocks are bought and sold by some as¬ 
sociation or body of jobbers and brokers, who meet there to 
transact business by certain forms and regulations, is c'alled a 
Stock Exchange. 

O 







LEGAL ADVICE AND LEGAL FORMS. 


165 


Stock brokers are those who buy and sell shares upon com¬ 
mission; but stock jobbers are those who speculate for gain. 
This speculation is in the purchase and sale of the stocks through 
the brokers. 


HOW TO DEAL IN STOCKS. 


A broker who is employed to buy stocks must hand in advance 
from his employer a certain per cent, of the purchase price which 
advancement is given for any possible loss that may result from 
a decline of the stock before the broker has again disposed of it. 
Generally, a person must advance to his broker about ten per 
cent.; this depends on the confidence the broker has in his cus¬ 
tomer being ready to meet any losses that may occur. Then 
the broker will go into the stock exchange and buy stock indi¬ 
cated from a selling broker. The buying broker must, of course, 
advance the purchase money. The broker will agree with his 
customer to buy some stock at its market value, and that he will 
hold the same for his customer’s benefit until notice is given by 
one of the parties to close the transaction, or as long as the cus¬ 
tomer advances the necessary margin; and the broker also prom¬ 
ises to have said stock under his control and in his possession, or 
else the same amount of other shares of the same stock, and sub¬ 
ject to the call of his customer. ITe also agrees on the customer’s 
order to sell the shares and give to the customer the proceeds of 
the sale, w T hich proceeds shall be the amount remaining after 
deducting his commission from the payment of the purchase 
price advanced to him by the buying broker. The broker also 
agrees to exercise proper care and skill in his undertakings. 

The customer contracts, or agrees, to advance the margin called 
for at the start, and to keep said margin good according to any 
fluctuation. He also agrees to take the stock that is purchased 
by his order when the broker requests him to do so, and to pay 
the broker the difference between said margin advanced and the 




166 


LEGAL ADVICE AND LEGAL FORMS. 


sum that the broker paid for the stock, and also the broker’s com¬ 
mission for his work in doing the business. The broker, of 
course, bought the stock with his own money, but at the same 
time it belongs to the customer, and the earnings and dividends 
belong to the customer while said stock is in the possession of the 
broker. The customer also has the right to take possession of the 
stock, if he pays the broker the money to which he is entitled. 

The broker who is doing business for a customer must have 
stock ready whenever the customer calls for it, or else must have 
its equivalent; but he may pledge the stock or use it in his busi¬ 
ness if he abides by the foregoing rules and regulations. If the 
customer has confidence in his broker, he can make a contract 
giving the broker the right to sell the stock without notifying 
his customer, if a decline in value threatens the stock. A broker 
generally has the right to sell and will be protected if he can 
show that the usual custom of brokers in similar circumstances 
was followed. 

If a customer does not pay over in advance the necessary mar¬ 
gin when the broker calls for it and gives reasonable notice, then 
said broker has liberty to sell to protect himself. What may be 
called reasonable notice depends on the condition of the market 
for the kind of stock he has on hand. But a broker cannot con¬ 
vert the stock to his own personal use; in doing so he is guilty 
of embezzlement. 


BONDS OF CORPORATIONS. 

In giving a bond, the parties obligate themselves in about the 
same way as in giving a promissory note, in that they are to pay 
a certain sum of money at some certain time with interest, and 
this interest to be paid upon conditions named therein. A bond 
may be a safe investment sometimes when the stock is unsafe; 
but sometimes the stock or shares of a successful and prosperous 
company pay large dividends, and may, of course, sell them at 
a higher price than bonds, because the bonds are limited to a 




LEGAL ADVICE AND LEGAL FORMS. 


167 


certain rate of interest. If a man thinks of investing in the 
capital of a company, he should be very careful, more so than 
when he wishes to loan the corporation money on the mortgage 
and bonds of the company. Sometimes bonds of business firms 
are made safe by mortgage, but not always, because there are 
classes of bonds "which depend on the good faith of the company 
issuing the same. 

BROKERAGE AND COMMISSION. 

A man who intrusts an agent with his goods, desiring said 
agent to sell same and have authority to deduct therefrom a com¬ 
pensation allowed for said agent’s service and remit the balance 
to him, calls such agent his Commission Merchant. This com¬ 
mission merchant agrees to obey the orders of his principal, and, 
so far as he is able, agrees also to perform his duties diligently. 
He must exercise his best judgment to the advantage of his prin¬ 
cipal, and to return just and true accounts. He has the right, 
unless instructed to the contrary, to sell wdien he deems it to be 
to his principal’s best interest; he may also sell on credit gen¬ 
erally, unless the principal gives other orders, and the profits 
outside of his commission go to the principal. He cannot take 
the goods of his principal and himself be the purchaser of the 
goods that his principal intrusted with him, unless with a fair 
understanding with his principal. 

TECHNICALITIES OF BROKERS. 


When a broker sells “short,” he is contracting to deliver a cer¬ 
tain amount of stock at a certain fixed price within a certain 
time, when, in reality, he does not have the stock on hand. It is 
to the seller’s interest to sell “short,” so that the market may be 
depressed as much as possible and give him a chance to buy and 
fill his contract at a profit. Therefore, the “shorts” are named 
“bears.” 






168 


LEGAL ADVICE AND LEGAL FORMS. 


To buy “long” is contracting to purchase a certain amount of 
stock at a fixed price, agreeing to deliver it inside of a certain 
time, with the expectation of making a profit by rise of prices. 
So the name “bulls” is given to the “longs,” because it is to their 
interest to work the business so as to run the prices up as much 
as possible. 


TRUSTS—HOW ORGANIZED* 


A Trust is a combination of all large business firms or manu¬ 
facturers of any article for the purpose of controlling the market 
of the article they manufacture. The object is to so band them¬ 
selves together, that there will be no firms in existence large 
enough to compete with them. By so doing, whatever price 
they put on the commodity must be paid. 

The method of organizing a trust is simple. A majority of 
organization; thereby, instead of a number of competing or¬ 
ganizations, there is only one with exclusive control. 

Should the supply become too large, certain of the factories 
are closed, and whereas no single manufacturer is directly af¬ 
fected (the profits of a trust being divided according to shares 
held), all are accordingly satisfied. 

It can be readily seen that a trust is neither more nor less than 
a device to destroy competition, and to swell the profits of the 
manufacturers. 

It results in the consumer paying a price for the commodity 
somewhat greater than he had been accustomed to pay before 
the organization of the trust, for the consumer cannot secure the 
commodity at a pricer under that named by the trust, 
the manufacturers of the article combine and form a chartered 

In a word a trust is an organization of men or corporations to 
put any price they choose on their g’oods. It is not a corporation, 
and its books are not subject to the inspection of government 
officials. 




LEGAL ADVICE AND LEGAL FORMS. 


169 


INSOLVENCY, OR BANKRUPTCY. 


Most states have a law that discharges a man who becomes in¬ 
solvent, from further liability. Such insolvent person, or one 
of the creditors, can institute proceedings. A judge, when a pe¬ 
tition is presented to him for such purpose, if satisfied that the 
matters in said petition are true, issues an order commanding 
some officer to take and hold the property belonging to the 
debtor until such time when the creditors shall meet and choose 
an assignee. Then the assignee takes charge of the said prop¬ 
erty and turns it into money, after which he declares a dividend, 
which is divided pro rata among the creditors. 






170 


LEGAL ADVICE AND LEGAL FORMS. 


DEEDS, OR TRANSFER OF PROPERTY* 

A deed is a written instrument which is used to convey prop¬ 
erty. Deeds must be signed, sealed and delivered. A deed 
must be wrtiten on parchment or paper, and the parties must be 
legally competent to contract. There must be a consideration, 
a proper object or grant, and an agreement duly declared. 

In order to make a legal transfer of real estate, the deed, must 
be signed, sealed and acknowledged before some competent of¬ 
ficer and should be recorded immediately. In Pennsylvania the 
grantee has ninety days in which to record his deed. 

The person who makes a deed is called the grantor, and the 
person to whom a deed is delivered is called the grantee. 

If the grantor, or the maker of the deed, have a wife, she 
must also sign and acknowledge the deed, else if her husband 
should die before her, she may claim the use of one-third of the 
property during the remainder of her life. 

Deeds that are in Fee Simple convey absolute ownership. 

There are several kinds of deeds. By a General Warranty 
Deed, the grantor covenants for and insures the title to lands, or 
real estate, against all persons whatever. 

A Quit-Claim Deed is used where the grantor releases all the 
interest he has in the land, but he does not “warrant or defend” 
the title or the possession of the grantee. 

In making a deed of trust , a person conveys land to the grantee 
for some other person’s benefit. The person to whom the deed 
of trust is given is called a trustee. 

If there are any interlineations or erasures to be made in a 
deed, have them made before signing, mention them in a note 
and have them witnessed. Making any alteration after a deed 
is delivered is unlawful. 

Get disinterested persons to witness a deed. Such persons 
should actually see the grantor signing his name. 



LEGAL ADVICE AND LEGAL FORMS. 


171 


Always put the consideration and numbers in words and 
figures. 

A deed is not valid until it is in the hands of the grantee, with 
the grantor’s consent. 

Never accept a deed until it is signed, sealed and witnessed; 
until any interlineations are mentioned in the certificate of ac¬ 
knowledgment, or over the signatures of the witnesses; nor until 
a consideration is mentioned or expressed; and never accept a 
deed from a married woman without the joinder of her husband 
in the deed. Never convey property to your wife, with the in¬ 
tention of cutting off obligations that have been previously con¬ 
tracted. 

Never pay any money as consideration for real estate until 
you have an attorney search the records and know thereby that 
there are no outstanding debts against the property, such as mort¬ 
gages, judgments or taxes. If you own property and do not 
have a clear title, do not, in selling the same, attempt to give a 
clear title to such land. 

Never buy property until you carefully examine the deed to 
see that it is bounded and described properly. One word in the 
description of property may make a great change and after the 
deed is recorded such change cannot easily be corrected. 

You may give some competent person authority to write a 
deed, and yet he may make some slight mistake, which may not be 
seen unless you read over the deed yourself. I just now recall 
an instance where a man bought a property, had the deed made 
by a competent person and the same recorded, and afterward had 
a mortgage put on the property, which mortgage, in describing 
the property was copied from the deed, and the mortgage v r as also 
recorded. No mistake v T as noticed until the mortgagee saw in 
the description of the property the word “west” used for the 
w T ord “east.” This description in the deed and mortgage gave 
the persons only a crooked line in place of the correct boundary 
of the property. The wrong could not be made right except 


172 


LEGAL ADVICE AND LEGAL FORMS. 


by having a new deed and a new mortgage made and both re¬ 
corded, at an expense of ten dollars or more. The property was 
bought from an executor, and here is where the quit-claim deed 
comes into practical use. The only right way for the executor 
to correct the matter was to give, what has formally been de¬ 
scribed, a quit-claim deed, which released all interest the grantors 
had in the property. It can readily be seen that a man with an 
ordinary education can write a deed for a piece of land himself, 
and if he is cautious he is not as liable to make a mistake as a 
party whom he might employ to write the deed. In writing 
a deed for the conveyance of a small piece of land, there is no 
more necessity for paying some man five or ten dollars, than 
there is for paying some one for writing some other form of paper, 
which is shown in this book. 


WARRANTY DEED. 


This indenture, made this fourteenth day of September, in the year 
of our Lord one thousand eight hundred and ninety-eight between 
James Doe, of Harrisburg, County of Dauphin, and State of Pennsyl¬ 
vania, and Mary his wife, of the first part, and John Kline, of the same 
place, of the second part, 

Witnesseth, That the said James Doe and Mary his wife, for and in 
consideration of the sum of Five Hundred Dollars, to them in hand 
paid by the said John Kline, at and before the ensealing and delivery 
hereof, the receipt whereof they do hereby acknowledge, have granted, 
bargained, sold, delivered, released and confirmd, and by these presents 
do grant, bargain, sell, alien, release and confirm, unto the said John 
Kline, and to his heirs and assigns, all that certain messuage or tene¬ 
ment and tract of land, situated in Harrisburg aforesaid, bounded as 
follows (inserting the boundaries), containing five acres, be the same 
more or less. It being part of the same premises which James Young 
and Sarah, his wife, by indenture bearing date the tenth day of June, 
A. D. 1888, for the consideration therein mentioned, did grant and con¬ 
firm to the said James Doe, party hereto, his heirs and assigns forever; 
as in and by the said in part recited indenture, recorded in, etc. (here 
insert the proper office, book, volume and page), relation thereto being 
had, more fully and at large appears. Together with all and singular 




LEGAL ADVICE AND LEGAL FORMS. 


173 


the rights, liberties, privileges, hereditaments and appurtenances what¬ 
soever thereunto belonging, or in any wise appertaining (if there be 
any exceptions, insert them here), and the revisions and remainders, 
rents, issues and profits thereof; and also all the estate, right, title, 
interest, property, claim, and demand whatsoever of them, the said 
James Doe and Mary his wife, in law or equity, or otherwise howsoever, 
of, in, to, or out of the same. To have and to hold the premises hereby 
granted, or mentioned, or intended so to be, with the appurtenances 
(insert here exceptions, if any), unto the said John Ivline, his heirs, 
and assigns, to his and their only proper use and behoof, forever. And 
the said James Doe, for himself, his heirs, executors and administrators, 
doth covenant, promise and agree, to and with the said John Kline, his 
heirs and assigns, by these presents, that he, the said James Doe, his 
heirs, the said above-mentioned and described tenement, and tract or 
piece of land, hereditaments and premises, hereby granted or men¬ 
tioned, or intended so to be, with the appurtenances, unto the said 
John Kline, his heirs and assigns, against the said James Doe and his 
heirs, and against all and every other person and persons whatsoever, 
lawfully claiming or to claim the same, (or any part or parcel thereof, 
shall and will warrant and forever defend by these presents. 

In witness whereof, the said parties of the first part have hereunto 
set their hands and seals, the day and year first above written. 

James Doe, [Seal.] 
Mary Doe, [Seal.] 

Signed, sealed and delivered 
in presence of 
Wm. Deal, 

R. L. Fraxkum. 


A QUIT CLAIM DEED. 


The grantor (here insert grantor’s name or names and place of resi¬ 
dence), for the consideration of (here insert consideration), convey and 
quit claim to (here insert grantee’s name or names) all interest in the 
following described real estate (here insert description), situated in the 
county of., in the State of Pennsylvania. 

Dated this first day of June, A. D. 1898. 

. [Seal.] 






174 


LEGAL ADVICE AND LEGAL FORMS. 


A FORM OF BOND FOR A DEED. 


Know all Men by these Presents, That I, A-, of the County of 

Dauphin, and State of Pennsylvania, am held and firmly bound unto 


B-, of the County of Dauphin, and State aforesaid, in the penal 

sum of.dollars, to be paid unto the said C-, his heirs, 


executors or assigns, to which payment, well and truly to be made, I 
bind myself, my heirs, executors, administrators or assigns, to which 
payment, well and truly to be made, I bind myself, my heirs, executors 
and administrators, and every of them, firmly by these presents. 

Sealed with my seal, this 10th day of June, A. D. 1898. 

The condition of the above obligations is such, that whereas, the 

above bounden A- has this day bargained and sold to the said 

B—-— - , his heirs and assigns, for the sum of . dollars, the 

following described or parcel of land, to wit: (here describe the land,) 

which sum of.dollars is to be paid in manner following: . 

dollars at the ensealing and delivery hereof, and . dollars in 

... from the date hereof. 

Upon the payment of the said sums being made, at the time and in 
the manner aforesaid, the said A-for himself, his heirs, execu¬ 
tors and assigns, covenants and agrees, to and with the said B-, 

his heirs and assigns, to execute a good and sufficient deed of convey¬ 
ance, in fee simple, free from all incumbrance, with full and proper 
covenants of warranty for the above described premises. 

Now, if the said A-shall well and truly keep, observe and per¬ 

form his said covenants and agreements herein contained, on his part, 
then this obligation to be void; otherwise to remain in full force and 
virtue. A- . [seal.] 


ACKNOWLEDGMENTS. 

# 

Acknowledging anything is admitting the existence of such 
a thing, or the confession of anything that may be known to 
one’s self. 

Legally speaking, when a man makes an acknowledgment, he 
assents before some one legally authorized, that a certain docu¬ 
ment is true, or that it is his voluntary act in transferring his 
property or his personal right to another, and that he desires it 
to be recorded as such. 




















LEGAL ADVICE AND LEGAL FORMS. 


175 


When a man makes a deed for land, or when he makes a 
mortgage that covers any property, he must acknowledge the 
same before legal authority that such may be recorded. 

An unmarried woman can make an acknowledgment alone to 
any document; but when married, the wife and husband must 
both make the acknowledgment, the wife being examined sep¬ 
arate and apart from her husband in Pennsylvania. 

An acknowledgment of a deed is most frequently used, and 
we give an example as follows: 


FORM OF ACKNOWLEDGMENT BEFORE A JUSTICE OF 

THE PEACE. 


ss. 


State of Pennsylvania, 

County of Dauphin, j 
Before me, the subscriber, a Notary Public, within and for the said 
county, appeared, personally, the above-mentioned James West, who 
duly acknowledged that he did sign and seal the above indenture as his 
free act and deed. 

In witness whereof I have hereunto set my hand and seal, this first 
day of December, 1S98. 

S. J. Greene, Notary Public. 





176 


LEGAL ADVICE AND LEGAL FORMS. 


MORTGAGES, 

In conveying property, either real or personal, to secure the 
payment of a debt, a written contract is necessary, and this paper 
is called a mortgage. The mortgage becomes null and void when 
the debt is paid. In Pennsylvania there is no such thing as a 
mortgage on personal property. 

The mortgagor is the person who conditionally conveys the 
property, and the one to whom he conveys such property is called 
the mortgagee. 

A bond or note is generally given by the debtor in connection 
with the mortgage. 

A mortgage must be acknowledged like a deed before some 
one authorized to take acknowledgments, and it is necessary to 
record the mortgage within various times, within the different 
states, usually from two to six months. 

There are two kinds of mortgages, a chattel mortgage and a 
real estate mortgage. 

A chattel mortgage is one put on personal property. 

It is always necessary to have a mortgage signed, sealed, ac¬ 
knowledged and delivered. 

A mortgage can be assigned to another person only for a valu¬ 
able consideration. 

"When there are two or more mortgages on the same property, 
they take precedence in the order they were left for record con¬ 
trary to any date on the mortgage, so always record a mortgage 
promptly. There is always a certain time in which the mort¬ 
gagee must enter satisfaction after the debt is paid. 

Never make a partial payment on a mortgage without having 
the payment indorsed therein. 

In giving a chattel mortgage, see that the property is insured, 
and do not make the term for more than one year, and see that 
the same gives a schedule containing all the articles under such 
mortgage. 



LEGAL ADVICE AND LEGAL FORMS. 


17T 


Never sign a mortgage payable on demand, unless you are 
able to meet it at any time. 

In making a chattel mortgage payable on demand, it is neces¬ 
sary to be able to give up the said chattels at any time. When 
you give a chattel mortgage, a debt is not wiped out if fire de¬ 
stroys the property named in the mortgage. It is not necessary 
to foreclose a chattel mortgage except to cut off claims of other 
creditors. 

A chattel mortgage is somewhat like a bill of sale, and much 
the same writing will answer the purpose which would serve as 
a bill of sale, except you must attach some clause that gives pro¬ 
vision for avoiding the transfer when the debt is paid. 

Any buildings that have been erected before foreclosing a 
mortgage, belong, of course, to the mortgagee, but the mortgagor 
has also legal title to the buildings erected by the mortgagee 
when the land is redeemed. 

Always see that a chattel mortgage is acknowledged and re¬ 
corded in the same manner as a real estate mortgage; at the 
maturity of a mortgage prompt payment must be made, or other 
mortgagee may take the property by foreclosure. 

A COMMON FORM OF MORTGAGE. 

Know all Men by these Presents, That we, William Myers, and wife, 
Stella Myers, the grantors, for the consideration of Three Hundred 
Dollars ($300.00) received to our full satisfaction of Charles Drew, the 
grantee, do give, grant, bargain, sell and convey unto the said grantee, 
his heirs and assigns, the following described premises: Situated in 
the City of Harrisburg, County of Dauphin, and State of Pennsylvania, 
and known as (here describe the premises, &c.,) be the same more or 
less, but subject to all legal highways. To have and to hold the above 
granted and bargained premises, with the appurtenances thereunto 
belonging, unto the said grantee, his heirs and assigns forever. And we, 
William Myers, and Stella Myers, the said grantors, do for ourselves and 
our heirs, executors and administrators, covenant with the said grantee, 
his heirs and assigns, that at and until the ensealing of these presents 
we are well seized of the above described premises as a good and inde- 




17S 


LEGAL ADVICE AND LEGAL FORMS. 


feasible estate in fee simple, and have good right to bargain and sell 
the same in manner and form as above written; that the same are free 
and clear from all incumbrances whatsoever, and that we will warrant 
and defend said premises, with the appurtenances thereunto belonging, 
to the said grantee, his heirs and assigns forever, against all lawful 
claims and demands whatsoever. And I, the said Stella Myers, wife 
of said William Myers, do hereby remise, release and forever Quit-Claim 
unto the said grantee, and his heirs and assigns, all my right and title 
of dower in the above described premises. 

The condition of this deed is such, That whereas the said William 
Myers and Stella Myers, have executed and delivered to the said Charles 
Drew, a promissory note, of which the following is a correct copy: 

Harrisburg, Pa., May 15, 1898. 

Two years after date, we promise to pay to the order of Charles Drew, 
the sum of three hundred dollars, with six per cent, interest. Value 
received. 

William Myers, 
Stella Myers. 

Now, if the said William Myers and Stella Myers, their heirs, assigns, 
executors or administrators, shall well and truly pay the aforesaid 
promissory note, according to the tenor thereof, to the said Charles 
Drew, his heirs and assigns, then the above deed shall be void; other¬ 
wise the same shall remain in full force and virtue in law. 

In witness, thereof, we hereunto set our hands, this fifth day of May, 
in the year of our Lord, One Thousand Eight Hundred and Ninety- 
eight. 

William Myers, [seal.] 
Stella Myers, [seal.] 

Signed and delivered 
in presence of 

Edward Coulder, 

James Sutch. 

Tlie mortgage above given must be taken before a notary pub¬ 
lic, alderman, justice, or other officer, to be acknowledged. The 
cost of which is generally twenty-five cents. 

A MORTGAGE OF CHATTELS. 


Know all Men by these Presents, That I, Henry Clay, of the town of 
Trinidad, County of Greene, and State of Illinois, the grantor, for the 
consideration of Two Hundred and Thirty Dollars ($230.00) received to 




LEGAL ADVICE AND LEGAL FORMS. 


179 


my full satisfaction of John W. Wilson of the same place, the grantee, 
have granted, bargained, sold, assigned, transferred and set over, and 
by these presents do grant, bargain, sell, assign, transfer and set over, 
unto the said grantee, his heirs and assigns forever, the following de¬ 
scribed goods, chattels and property, to wit: 

One Steiff piano, one cook stove, one book-case, two Jersey cows and 
one bay horse, now remaining and being in my possession at No. 32 
Girard street, Trinidad, Illinois. 

To have and to hold all and singular the goods, chattels and property 
above granted, bargained and sold, or intended to be granted, bar¬ 
gained and sold unto the said grantee, his heirs and assigns. 

The condition of this mortgage is such, That whereas the said Henry 
Clay has executed and delivered to the said John W. Wilson, a promis¬ 
sory note, bearing even date herewith, for the sum of two hundred and 
thirty dollars, payable to the order of the said John W. Wilson, in two 
years from the date thereof, with interest at the rate of six per cent, 
per annum. 

It is mutually agreed, by and between said grantor and grantee, that 
if the interest accrued on said note shall not be paid within three days 
after falling due, then said note shall at once become due and payable 
at the election of said grantee. 

Now, if the said Henry Clay, his heirs or assigns shall well and truly 
pay the aforesaid sum of money, and interest, at the time and in the 
manner and form as above set forth, and shall keep and perform the 
covenants and agreements above contained, on his part to be kept and 
performed, according to the true intent and meaning thereof then this 
mortgage shall be void; otherwise the same shall be and remain in full 
force and virtue in law. 

In witness whereof, I hereunto set my hand and seal, the tenth day 
of May, in the year of our Lord One Thousand Eight Hundred and 
Ninety-eight. 

Henry Clay, [seal.] 

Signed, sealed and acknowledged 
in presence of 

Howard Rowe, 

Edward Reichert. 


180 


LEGAL ADVICE AND LEGAL FORMS. 


A FORM OF SATISFACTION. 


[This should be endorsed on the margin of the mortgage in the Re¬ 
corder’s book.] 

Inland, Oswego County, State of Pennsylvania, June 10, 1898. 

$15,000. 

Received of Thomas Jefferson, the within-named mortgagor, the sum 
of Fifteen Thousand Dollars, in full satisfaction of the within mortgage. 

George Swan, [l. s.] 

Mortgagee. 

Chas. B. Weeks, 

George Taylor, 

Witnesses. 


AN ASSIGNMENT OF MORTGAGE. 


Know all Men by these Presents, That I, Peter Straw, the mort¬ 
gagee within-named, for and in consideration of the sum of two hun¬ 
dred dollars, to me in hand paid by Simon Hay, of Reading, County of 
Berks, and State of Pennsylvania, the receipt whereof is hereby ac¬ 
knowledged, have granted, bargained, sold, assigned and set over, and 
by these presents do grant, bargain, sell, assign and set over, unto the 
said Simon Hay, his heirs and assigns, the within-named indenture of 
mortgage, and all that messuage, with the appurtenances therein men¬ 
tioned and described, and all my estate, right, title and interest therein; 
to have and to hold the premises hereby granted and assigned, unto the 
said Simon Hay, his heirs and assigns, forever; subject, nevertheless, to 
the right and equity of redemption of the within-named Peter Straw, 
his heirs and assigns in the same. 

In witness whereof, I have hereunto set my hand and seal, this fifth 
day of May, A. D. 1898. 

Peter Straw, [seal.] 

Signed, sealed and delivered 
in presence of 

Wilson Crist, 

Samuel Small. 


A SHORT FORM OF GENERAL RELEASE. 


Know all Men by these Presents, That I, John Jones, of Lucknow, 
County of Dauphin, and State of Pennsylvania, for and in consideration 







LEGAL ADVICE AND LEGAL FORMS. 


181 


of the sum of two hundred dollars, to me in hand paid, by Peter Lowe, 
of Gettysburg, Pa., have released, remised and forever discharged the 
said Peter Lowe from all claims of whatsoever kind, nature or character 
against him, from the beginning of time up to to-day. In witness, I set 
my hand and seal this fifth day of November, 1898. 

JonN Jones, [seal.] 


Signed, sealed and delivered 
in presence of 

Walter Scott, 
Bertram Zelner. 


LIENS—LEGAL CLAIMS. 


A lien is a legal claim upon real or personal property. It is 
a voluntary grant by the owner of tbe property for the security 
of a debt. It is tbe right of one person to hold the property of 
another imtil his claim is satisfied. 

Any contractor, sub-contractor, laborer, or mechanic of any 
kind, who furnishes any materials or performs any work, accord¬ 
ing to contract, for an agent, lessee or owner of property, for the 
purpose of erecting, altering or repairing the property, may have 
a lien on the property for the value of the labor he performs. 
This is called a mechanic’s lien. 

The notice for such a lien should be filed within six months 
after the completion of the work, or the furnishing of material, 
in order to bind personal property, and within three months to 
become a lien on real property. Liens cease in six months after 
the performance of the labor or furnishing of material, unless an 
action is begun or by an order of the court the lien is continued. 


GENERAL FORM OF A LIEN. 


John Campbell, of the town of Lykens, County of Dauphin, State of 
Pennsylvania, carpenter, files his claim for the two hundred dollars, 
against a certain house and lot of ground, belonging to George Etter, 
situated on the west side of Main street, number 126, in the plan of said 
town, containing in front on Main street, forty feet, and in depth ninety 






182 


LEGAL ADVICE AND LEGAL FORMS. 


feet, bounded on the east by the said Main street, on the north by 
ground of Sidney Smith, on the south by ground of Daniel Rhoades, for 
that sum due him, for carpenter work done in erecting the aforesaid 
house in June, 1884. JonN Campbell. 

August 6, 1884. 

Some general classes of persons entitled to liens: All persons 
are entitled to the right of liens who are compelled by law to 
receive property and bestow labor or expense on the same; com¬ 
mon carriers for the amount of freight due on goods carried; 
agents for advancements of money given upon goods of the man¬ 
ufacturer; innkeepers upon baggage of guests accommodated; 
bailees upon the tiling bailed, who may have performed labor, 
at the request of the bailor; vendors on goods sold, where no 
credit has been stipulated, for the payment of the price. 

The right of a lien may be waived, by surrendering possession, 
by a new agreement, by an express contract, by allowing a change 
of possession, and by neglect. 

Never purchase real estate unless you have an attorney search 
the records thoroughly for all liens known to the law, or until 
you find all notices of action against the same have been dis¬ 
charged. 

Never think that you have no right to sell perishable property 
on which you hold a lien. Your lien will attach to the proceeds. 

Never foreclose a lien without due notice. 

Never make payment to a contractor before you know that all 
liens have been filed. 

Never forget that mortgages and judgments have precedence 
according to priority, and that a judgment always bears interest. 



LEGAL ADVICE AND LEGAL FORMS. 


183 


THE LANDLORD AND TENANT. 

When a man leases or lets real estate of any kind to another, 
there should always be a clear understanding of each other’s 
rights, etc. There should be a written agreement between the 
two parties; this agreement is called a lease. The landlord, or 
the one letting the land, is the lessor, and the lessee is the tenant 
or the one to whom such lease is made. It is always better to 
have a written lease than an oral one. In making an oral lease 
many misunderstandings arise, some things are forgotten and 
mistakes made that give rise to trouble and anxiety. As in an 
agreement of any other kind, a lease should always be in writing, 
and each party should keep a copy of the same. 

There should be a consideration, and this consideration is gen¬ 
erally payable in money, called rent. 

A lease is good for one year, unless otherwise specified, but it 
does not bind for any longer time if the lease be silent as to 
time. If property is to be leased to the same party more than 
one year, the lease should be written; when leases are given for 
over three years, they should be recorded; when property is 
leased for life, said leases should be signed, sealed, etc., as in the 
case of deeds. 

If there is no written contract for more than one year, the 
tenant can just hold the property from one year to another at 
the landlord’s will. 

A landlord can notify a tenant to quit the premises, if he be 
a tenant at will, but the landlord must give a tenant sufficient 
notice, one month’s notice in a tenancy from month to month, and 
three months’ notice in a yearly tenancy. 

The landlord must pay all taxes, unless an agreement is made 
to the effect that the tenant shall pay them. 

If there is no stipulation in the contract to the contrary, a 
tenant may sub-rent part of the premises, if he desires to do so. 



184 


LEGAL ADVICE AND LEGAL FOEMS. 


A tenant at will lias not tlie privilege to under-let the premises, 
wliich he has rented for his own use. 

A wife’s property cannot be distrained for payment of rent 
due on a lease made by her husband after it is off the premises. 

A former lease is made void by a new one. 

Sometimes a house is made uninhabitable for some cause. A 
man renting premises, should take the precaution of inserting 
a clause to the effect that the rent shall be abated, if for any rea¬ 
son the house should become uninhabitable. 

If a landlord promises to keep the premises in repair, he is 
bound to do so, and when this is done the tenant has the right 
to pay the rent as agreed upon; see that no injury is done to the 
premises, and also give the landlord possession of the property 
when the lease has expired. If in the lease no time is specified 
at which the rent is to be paid, such rent is then not due till the 
end of the term. 

If you make a lease with one who is not of age, you cannot 
enforce the lease after he becomes of age. He may then re¬ 
pudiate the contract. 

The lessee, or the one who has possession of the property, if 
over age, is bound to execute his part of the lease when made 
with a minor, unless said minor chooses to release him. The 
defect is cured if the minor receives rent, or does any other act 
under the lease, after he becomes of age. 

When a man leases a property for a definite length of time, 
he may vacate the same immediately on the termination of his 
lease. When he quits said premises, he has the right to remove 
any temporary fixtures which he has put on the premises. 

If a man rents a property that has a mortgage on it, his lease 
wall expire if the mortgage is foreclosed, and at the time the 
mortgage is foreclosed. 

A tenant who assigns his lease to some other party, is liable 
for the rent of the house, unless his contract or lease with the 
landlord is cancelled. 


LEGAL ADVICE AND LEGAL FORMS. 


135 


It is best not to occupy premises until you possess a written 
lease. 

Don t rent your premises to a married woman unless there is 
an act of assembly giving her right to make such contracts. 

A landlord has no legal right to make a sub-tenant quit the 
premises unless he has notified him that the tenant has forfeited 
his lease. 

Sub-tenants, or other tenants, cannot be compelled to leave a 
house that they have rented by the month unless the landlord 
gives them thirty days’ notice in the winter months and fifteen 
days’ notice in summer. 

If something unforeseen should happen that the tenant is ob¬ 
liged to give up the premises and leave before the termination 
of his lease, he is entitled to the crop which he has sowed. 

A tenant should keep his farm in as good condition as is reason¬ 
ably expected. Reasonable wear and tear is always expected. 

If an oral lease is made, the tenancy will begin on the day the 
tenant takes possession of the property, but if there is a written 
lease and no stated time to take possession of the premises, the 
tenant will be held for the rent from the date of the contract. 

There are special features of the law regarding the rights of 
the landlord and tenant. As a rule, the tenant has the right to 
take wfith him, or remove at the time of the expiration of the 
lease, any fixtures that he has erected during the time he has oc¬ 
cupied the premises, if he can take them away without injuring 
the property. Of course, when he has built something so as to 
make it an entire part of the building which was originally there, 
he cannot remove it Some of the immovable things might be 
mentioned, such as partitions, locks and keys, some bench that 
vou have fixed to the house, a carpenter shop, trees or flowers, 
building for agricultural implements, chicken houses, closets af¬ 
fixed to the house, doors, and many other similar things, but we 
give only a few here to show w r hat kind of fixtures are immovable. 

It should be always born in mind that a lease should be put 


] 86 


LEGAL ADVICE AND LEGAL FORMS. 


in writing; tliat an oral lease holds good for but one year, and 
that if an oral lease is made, the law supposes that the term begins 
on that date. 


LEASE FOR A HOUSE. 

This Indenture, made the third day of October, A. D. 1898, between 
James Doe of the one part, and Samuel Smith of the other part, wit- 
nesseth, That the said James Doe doth by these presents, lease and 
let unto the said Samuel Smith, the house, No. 264 Spruce street, in the 
city of Reading', Pa., to have and to hold the premises aforesaid, unto 
the said lessee, from the third day of October, 1898, for the term of two 
years next ensuing, yielding and paying for the same unto the said 
lessor, his heirs or assigns, the rent or sum of fifteen dollars ($15.00) 
per month, payable the last day of each month. 

It is agreed between the parties hereto, that should this rent at any 
time remain unpaid five days after the same shall be due and payable, 
the said lessor may, at his option, then consider said lessee as a tenant 
at will, and re-enter upon and re-possess himself of the said premises. 
And should the said lessee at any time permit the said rent to be in 
arrear and unpaid that the said lessee for his heirs, executors and ad¬ 
ministrators waive the exemption of any of his property exempted by 
law from distress, from such distress for the rent in arrear, anj^ law to 
the contrary notwithstanding, and also waives said exemption in case 
a judgment is obtained for said rent or any part of the same. It is 
expressly understood that said premises shall not be underlet or rented 
without the lessor’s written consent to the transfer of this lease or such 
underletting. On the expiration of this lease, the property is to be 
given up in as good order, in all respects, as it now is, reasonable wear 
and tear, and damage from fire excepted. 

It is hereby further agreed, That if the above named Samuel Smith 
should continue on the above described premises after the termination 
of the above contract, then this contract is to continue in full force for 
another year and so on from year to year, until legal notice is given for 
removal. 

In witness whereof, The parties have hereunto set their hands and 
seals. 

Samuel Smith, [l. s.] 

Attest: James Doe. [l. s.] 

William Deal, 

Wesley Awl. 




LEGAL ADVICE AND LEGAL FORMS. 


187 


For a valuable consideration I hereby become security for the pay¬ 
ment of the above rent as often as the same shall become due. Witness 
my hand and seal the day and year above mentioned. 
. .[l. s.] 


FORM OF LEASE FOR A FARM. 


This Indenture, made this first day of May, One Thousand Eight Hun¬ 
dred and Ninety-eight, between Charles Smith, of Reading, County of 
Berks, State of Pennsylvania, of the first part, and Samuel Jones of the 
same place, of the second part, 

Witnesseth, That the said Charles Smith, for, and in consideration of 
the yearly rents and covenants hereinafter mentioned, and reserved on 
the part and behalf of the said Charles Smith, his heirs, executors and 
administrators, to be paid, kept, and performed, hath demised, set, and 
to farm let, and by these presents doth demise, set, and to farm let, 
unto the said Samuel Jones, his heirs and assigns, all that certain piece, 
parcel or tract of land situate, lying and being in the county of Berks 
aforesaid, known as lot No. (here describe land) now in the possession 
of-, containing two hundred acres, together with all and sin¬ 

gular the buildings and improvements to have and to hold the same 
unto the said Samuel Jones, his heirs, executors and assigns, from the 
third day of June next, for, and during the term of six years, thence 
next ensuing, and fully to be complete, and ended, yielding and paying 
for the same, unto the said Charles Smith, his heirs and assigns, the 
yearly rent, or sum of One Hundred Dollars, on the first day of May in 
each and every year, during the term aforesaid, and at the expiration of 
said term, or sooner if determined upon, he the said Samuel Jones, his 
heirs or assigns, shall and will quietly and peaceably surrender and 
yield up the said demised premises, with the appurtenances, unto the 
said Charles Smith, his heirs and assigns, in as good order and repair, 
as the same now are, reasonable wear, tear, and casualties, which may 
happen by fire, or otherwise, only excepted. 

In witness whereof, We have hereunto set our hands and seals the 
day and year first above written. 

Charles Smith, [seal.] 

Samuel Jones. [seal.] 

Signed, sealed and delivered 
in presence of 

James Young, 

Clark Drew. 







, tM 


188 


LEGAL ADVICE AND LEGAL FORMS. 


A TENANT’S NOTICE OF LEAVING. 


Dear Sir: The premises I now occupy as your tenant, at No. 22 Ever¬ 
green street, I shall vacate on the first day of April, 1898. You w T ill 


Yours truly, 


please take notice accordingly. 


Robert Sajlem. 


January 20, 1898. 
To Amos Chew, Esq. 


A NOTICE TO QUIT FROM THE LANDLORD. 


To Levi Alricks. 

Sir: Please observe that the term of two years, for which the house 
and lot, situated at No. 22 Evergreen street, and now occupied by you, 
were rented to you, will expire on the first day of April, 1898, and as I 
desire to repossess said premises, you are hereby requested and re¬ 
quired to vacate the same. Yours truly, 

January 1, 1898. Amos Chew. 







LEGAL ADVICE AND LEGAL FORMS. 189 

% 

HOW TO MAKE WILLS. 

% 

We give in the foregoing many practical points to enable per¬ 
sons to make their own wills. Almost every person who is owner 
of any property should have a will, even though, the law makes 
provision for the distribution of the estate. The ones in most 
serious need sometimes do not get what they should have. The 
one who can best afford it sometimes can spend more of the estate 
than necessary, while if there had been a will the estate would 
probably have fallen into the hands of those who needed and 
deserved it. Life is uncertain at all times, and if a person desires 
to protect such parties above named, it is his duty to make a 
will, even if he does not expect to die soon. He can rest much 
easier and know that so far as he was able he has provided that 
his estate shall be distributed according to his wishes. 

The legal declaration of what a person desires to have done 
with his property, whether real or personal, is called a will. 
However, a person dying who owes debts must remember that 
the debts, by law, must be paid first, contrary to any terms of 
the will. Personal property is taken for these debts, but if there 
is not enough personal property to pay them, then real estate can 
be sold. 

Any person who is not unqualified by want of age or mental 
incapacity, may make a will. 

It is generally the law that persons must be twenty-one years 
old before they can make devises of real estate, and in many 
states a person must be of the same age to dispose of personal 
property by will. 

A person must be in his right mind to make a will. Intoxi¬ 
cants, idiots and lunatics, or any persons of unsound mind, are 
not competent persons to make mils. 

A will procured by fraud is void. 

The testator is the man who makes the will. 



190 


LEGAL ADVICE AND LEGAL FORMS. 


A testatrix is the name given to a female person who makes 
a will. 

In many states a married woman can make a will of her own 
property; hut in some places she cannot. 

The last will makes all others void. It is usually concluded 
with a clause revoking all other wills. 

The person making a will must die before said will can go 
into effect. Any will can be altered or revoked by making a new 
one. After making a will, a man may set it aside. ISTo special 
words need be used to make a will valid, but the maker’s desires 
should be written clearly and plainly so that no one can miscon¬ 
strue the will. 

A will is not lawful if it is made under the influence of fraud 
or fear, or if a person is forced by some one to make the same. 

Wills to be lawful must be in writing. There are, however, 
some wills, such as those made by soldiers and sailors, that need 
not be in writing. Such parties can make a verbal will, which 
should be witnessed. 

If an unmanned woman makes a will, such will becomes un¬ 
lawful by her marriage. 

A husband cannot deprive his wife of her dowry. She has the 
privilege, however, to accept a request in place of her dowry if 
she so desires. 

If the maker of a will cannot write, some one should guide his 
hand to his name in making a mark. 

A will, to be valid, must be signed by the maker (or testator), 
or elese some person in his presence and at his request. 

Two witnesses in some states, and in some states three, are 
necessary. It is not necessary that such witness know the con¬ 
tents of the will, but they must see the testator sign his name. 

If any addition is made to a will by the testator after the will 
is signed, this additional matter is called a codicil. It must be 
signed, witnessed, etc., in the same manner as the body of the 
will. 


LEGAL ADVICE AND LEGAL FORMS. 


191 


Never leave anything uncertain and mention that this is to 
be your last will. 

Always have three witnesses present, if possible, who see you 
writing your name. 

Never make a new will except after destroying your old one, 
and never make a codicil to your will without having it witnessed. 

Always provide for your children in your will, and if you get 
a mortgage on your property be sure to make a new will. 

The word “bequeath” means willing personal property, and 
“devise” stands for real estate. 

A GENERAL FORM OF WILL. 


I, Samuel Smith, of Roanoke, County of Mercer, State of Ohio, being 
of sound mind and memory, do make and publish this my last will and 
testament, in manner and form following: 

1. It is my will that my funeral shall be conducted without ostenta¬ 
tion, and that the expenses thereof, together with all my just debts, be 
fully paid. 

2. I give, devise and bequeath to my beloved wife, Lillian Smith, in 
lieu of her dower, if she should so elect, the dwelling house and lot of 
ground, known as Number 130 (one hundred and thirty) Gilmore av¬ 
enue, in the said town of Roanoke, also, all the household furniture and 
other items, not particularly named and otherwise disposed of, in this 
my will, during her said life, and that, at the death of my said wife, all 
the property hereby devised or bequeathed to her, as aforesaid, or so 
much thereof as may then remain unexpended, I give unto my two sons, 
John G. Smith and Frank J. Smith, in equal shares, and to their heirs 
and assigns, forever. 

3. I give and devise to my oldest son, John G. Smith, the farm on 
which he now resides, situated in Mercer county, Ohio, and containing 
forty acres, or thereabouts, and to his heirs and assigns, forever. 

4. I give and devise to my second son, Frank J. Smith, the farm now 
in the occupancy of Levi Grange, situated in Adams county, Ohio, and 
containing fifty acres, to him, the said Frank J. Smith, his heirs and 
assigns, in fee simple. 

And I hereby constitute and appoint my said wife, Lillian Smith, and 
my said son, John G. Smith, to be the executrix and executor of this, 
my last will and testament, revoking and annulling all former wills by 




192 


LEGAL ADVICE AND LEGAL FORMS. 


me made, and ratifying and confirming this, and no other, to be my last 
will and testament. 

In witness whereof, I, Samuel Smith, have hereunto set my hand this 
fifth day of April, A. D. 1898. 

Samuel Smith. 

Signed, published and declared by the above-named Samuel Smith, as 
his last will and testament, in presence of us, who, at his request, have 
signed as witnesses of said will. 

James Young, 

Abe First, 

Mathew Muller. 


A FORM OF CODICIL. 

Be it Known unto all Men by these Presents, I, the said Reuben 
Bolan, of the city of Lexington, gentleman, have made and declared my 

last will and testament, bearing date the-day of., 

one thousand eight hundred and.....; I, the said Reuben Bolan, 

by this present codicil, do ratify and confirm my said last w T ill and testa¬ 
ment, and do give and bequeath unto my dear brother, Isaac Bolan, 
the sum of five thousand dollars, lawful money of the United States, to 
be paid to the said Isaac Bolan, by my executor, out of my estate, within 
two months from the time of my decease; and my will and meaning is, 
that this codicil be adjudged to be part of my last will and testament; 
and that all things therein mentioned, and contained, to be fully and 
amply performed in every respect, as if the same were so delivered and 
set down in my said last will and testament. 

Witness my hand, this.day of., one thousand 

eight hundred and. 

Reuben Bolan. 

Signed, sealed, published, pronounced, and declared, by the said Reu¬ 
ben Bolan, as a codicil to his last will and testament, in the presence 
of us, the subscribers. 

A- B-. 

C- D-. 

E- F-. 


FORM OF A NUNCUPATIVE WILL. 

In the matter of nuncupative will of Isaiah Strong, deceased: 

On the first day of April, 1898, Isaiah Strong, being in his last sick¬ 
ness, in his dwelling, situate in Duiwnore, Iowa, at 62 Spruce street, in 


















LEGAL ADVICE AND LEGAL FORMS. 


193 


the presence of the subscribers, did declare his last will and wishes con¬ 
cerning- the disposition of his property, in the following words, viz: 

He desired that his six hundred dollars in the Second National Bank 
of Dunmore, and two hundred dollars in the hands of Lou Water, should 
be given to his mother. He also expressed a desire to have Lou Water 
act as his executor, to collect the same as soon as possible, with interest 
due, paying the entire amount, when collected, to his mother. He also 
said, “All my other property I want my mother to have for her separate 
use, except my house and lot where I live, which I will to my sister, 
Ida,” 

At the time the said Isaiah Strong stated the foregoing as his will he 
was of sound mind and memory, and desired us to bear witness that 
such was his wish and desire. 

Deduced to writing by us, this 15th day of April, 1898. 

Robert Gooding, 
Albert Snell, 

Ross Thomas. 


A SHORT FORM OF WILL CONVEYING THE ENTIRE RExVL AND 
PERSONAL PROPERTY TO THE WIFE. 


A will which bequeaths all the property of the testator, real and per¬ 
sonal, wheresoever it may be, carries with it property acquired after 
its publication, without a repetition of any formalities. The following 
form was tested and sustained by the courts, and found to be of ample 
length for the purpose intended: 

I, Nelson Fry, do make and publish this my last will and testament, 
hereby revoking all former wills by me made. 

I bequeath all my property, real and personal, wdieresoever the same 
may be, to my beloved wife, Martha Fry. 

I appoint my said wife the executrix of this my last will and testa¬ 
ment. My will is that my said wife shall not be required to give any 
bonds or security to the judge of probate for the faithful execution of 
the duties of executrix. 

In witness w T hereof, I have hereunto set my hand and seal, this tenth 
day of October, A. D. eighteen hundred and ninety-eight. 




194 


LEGAL ADVICE AND LEGAL FORMS. 


PROPERTY NOT BEQUEATHED—WHO 

GETS IT ? 

In the United States, property of deceased persons is divided 
among the heirs as follows: The descendants of the deceased are 
given the property in equal shares, if they are of equal degree. 
If they are of unequal degree, the more remote the descendants 
the less their share. These usually receive their parents’ share, 
if their parents are dead. When there are no descendants, the 
parents of the testator receive the estate, the father being pre¬ 
ferred sometimes to the mother. If the parents are not living, 
the brothers and sisters of the testator take the property, sharing 
equally. If one or more of the brothers or sisters are dead, their 
children will receive the part their parents would have received, 
if living. Grandparents hold the next claim, uncles and aunts 
the next in succession, then the children of these, etc. In case 
no heirs are found, the money goes to the state. 

DUTIES OF EXECUTORS. 

A legacy is a bequest or gift by will of personal property. 
There are three kinds of legacies, general, specific and demon¬ 
strative. 

A specific legacy is one definitely designated, in order that it 
may be expressly distinguished from the rest of the estate. For 
example, the bequest of a horse in the stable of the deceased. 

A general legacy is not a particular bequest. Such a legacy 
does not designate specifically anything, such as a certain sum of 
money, or a particular article, etc. 

A demonstrative legacy is a bequest stating a particular amount 
of money, etc., from a particular friend. 

All the lawful debts of the deceased should be paid by the 
executor. For this purpose, all the personal property may be 





LEGAL ADVICE AND LEGAL FORMS. 195 

applied, if necessary, and even his real estate if he have not suf¬ 
ficient personal property. Specific legacies are next satisfied. 
Next the demonstrative, and finally the general legacies. If the 
assets are sufficient to cancel the debts and an amount left for 
distribution sufficient for only part of the first class of legacies, 
these shall be paid proportionately. All others fail to be paid. 

Specific and general legacies are not redeemable. 

In some states, a legacy given to a subscribing witness of a will 
is void. An executor may be given the will. It is also pro¬ 
vided, in many states, “No person having a husband, wife, child, 
or parent, shall bequeath to a corporation more than one-lialf of 
his personal estate after the payment of his debts/’ 

A legacy to an infant should not be paid except under an order 
of the court. 

Legacies must be paid within one year’s time after the testator’s 
death. The executor is allowed one year to enable him to ascer¬ 
tain the nature and value of the property, to collect the assets and 
find out the full liabilities. 

Never pay out a dollar of entrusted money without proper 
vouchers. 

Never fail to keep accurate accounts. 

Never pay a bequest before the time fixed in the will without 
deducting the interest. 

Never incur any expenses, other than burial expenses, until 
the will is probated, and do not hesitate to sell perishable prop- 
erty. 

Never cancel a claim until you have the whole estate in hand. 

Never execute a contested will, nor compromise a claim with¬ 
out the advice and consent of the court. 


RIGHT OF DOWER. 


A dower is the one-third portion of a husband’s estate belong¬ 
ing to a married woman, or widow, during the remainder of her 




19 G 


LEGAL ADVICE AND LEGAL FORMS. 


natural life, after her husband’s decease. The husband cannot 
alone destroy a dower. In the sale of real estate by the hus¬ 
band, his wife must also sign the conveyance to make the title 
complete. In the absence of her signature and acknowledgment, 
the widow can claim her dower rights after the husband's death, 
if she survive him. Creditors seize the property subject to such 
dower rights. 

A husband sometimes gives his wife property in lieu of dower. 
Then she may, after his death, decide to take such a property or 
her dower. She cannot take both. So long as the husband lives 
the wife’s right of dower cannot be enforced. If any land is 
sold to a stranger, and she does not join in the deed, she has no 
right of action until after her husband’s death. When there are 
no children, the widow gets one-half the estate for life, as her 
dower, and one^half of the personal property absolutely. If 
there are children, she gets one-third in each case, instead of 
one-half. 


AGENCIES—THEIR KINDS. 

Agency is that branch of the law whereby a person authorizes, 
or appoints, another to do something for him, substituting that 
person for himself. 

There are three kinds of agencies, namely, special, general, 
and professional. A special agency is for a special purpose, and 
is usually temporary. The person employing a special agent 
cannot be compelled to fulfil any agreements made by said agent 
if he oversteps his authority. 

A general agent is authorized to transact all business of a cer¬ 
tain kind. A principal is bound by the acts of a general agent, 
although he may act contrary to private instructions, provided 
he keeps within the limit of his authority. 

Professional agents are licensed to transact certain kinds of 
business for pay. Among professional agents, are attorneys, 
brokers, factors, auctioneers, and ship captains. 




LEGAL ADVICE AND LEGAL FORMS. 


197 


Married women, lunatics, infants, idiots, aliens, and persons 
incapable of making legal contracts, cannot be employed as 
agents. Infants and married women can, under some circum¬ 
stances, be principals. 

Personal affairs cannot be delegated to agents. The general 
rule for agency is that a man, who has the right to act in his own 
name, may also transact the same affairs through another. 

There are two chief ways of terminating agencies; by the bad 
conduct of the agent or by operation of law. Time terminates 
the majority of the last named. 

Never lose any time in disclaiming the illegal acts of your 
agent. 

Never appoint sub-agents, if an agent yourself, without the 
consent of your employer. 

Never go beyond your authority as an agent unless you are 
willing to become personally responsible. 

As principal, never employ any one to do an illegal act, which 
you would not do yourself. 

Never transact business with an agent unless he can show cre¬ 
dentials from his principal. 

Never accept an agency, or act as an attorney in fact in com¬ 
plicated matters, unless your instructions are clearly stated in 
writing. You may thus avoid embarrassment and save your 
good name. 

THE AUTHORITY OF AGENTS. 

An agent is one who has power to act for another, who is called 
the Principal. 

Auctioneers, commission merchants, brokers, etc., are commer¬ 
cial agents. An attorney-at-law is an agent, who acts in legal 
proceedings. 

The acts of an agent are as valid in law as if done by the prin¬ 
cipal, if the agent acts within the scope of his authority. 




198 


LEGAL ADVICE AND LEGAL FORMS. 


All sealed contracts should be made in the name of the prin¬ 
cipal, unless the agent has a power of attorney, under seal. 

The principal cannot be held for the transaction of an agent, 
when the person, with whom the agent did the business, is aware 
that the agent is exceeding his power. 

It is the duty of an agent to keep his principal fully informed 
as to the business he is doing. 

Money paid by mistake by an agent can be recovered by the 
principal. 

Legal principles governing the relation between principal and 
agent are limited or enlarged by a definite written agreement. 

LETTER OF POWER OF ATTORNEY. 

A power of attorney is a 'written instrument, usually sealed, 
by which a constituent authorizes his attorney to act in his stead. 

The power is general and definite. 

A power of attorney must be acknowledged before being re¬ 
corded. 

A power to execute a sealed instrument must be under seal. 
Upon the death of the constituent, the power ceases. 

A power of attorney, if to be used in a foreign country, should 
be acknowledged before a Notary Public, and certified by the 
Consul of the country where it is to be used. 

FORM OF POWER OF ATTORNEY. 

Know all Men by these Presents, That I, .. of.. 

in the county of.. and State of Pennsylvania, have made, 

constituted and appointed, and by these presents do make, constitute 

and appoint O-P-, of.. to be my true and lawful 

attorney, for me and in my name, and for my sole use, to (now state 
the purposes of the power given), hereby giving and granting unto my 
said attorney full power and authority in the premises to use all law¬ 
ful means in my name, and for my sole benefit for the purposes afore¬ 
said. And generally to do and perform all such acts, matters and 
things as my said attorney shall deem necessary or expedient for the 












LEGAL ADVICE AND LEGAL FORMS. 


199 


completion of the authority hereby given, as fully as I might and could 
do if I were personally present; hereby ratifying and confirming all 
the acts of my said attorney or his substitutes, done by virtue of these 
presents. 

In witness whereof, I have hereunto set my hand and seal, this 10th 
day of November, A. D. 1898. . [seal.] 


FORM OF PROXY. 


Know all Men by these Presents, That I, ., of ., 

do hereby constitute and aj)point.. of Harrisburg, Pa., for 

me, and in my name, place and stead, to vote as my proxy at the elec¬ 
tion o? Directors and Auditors, or at any meeting of Stockholders of the 
Columbian Land Improvement Company, of Harrisburg, Pa., for what¬ 
ever purposes called, according to the number of shares I should be 
entitled to vote if then personally present. 

This proxy to be in force until. 

In witness whereof, I have hereunto set my hand and seal, this 

. day of .. one thousand eight hundred and 

ninety. 

. [l. s.] 

Sealed and delivered 
in the presence of 


PARTNERSHIPS. 

Partnership is an agreement between two or more persons to 
invest in a business their labor, time and money, mutually agree¬ 
ing to share the profits and losses in proportion to the amount 
of labor, capital and time each has invested. 

The kinds of partners are varied. The following are a few: 
Those in name only, called a silent partner; limited partners, 
general partners, and ostensible partners, who take all benefits 
and risks. 

Silent partnerships are those where the partners, so-called si¬ 
lent, only have their money in the business; but whose names 
do not appear in the firm’s names. 
















200 


LEGAL ADVICE AND LEGAL FORMS. 


Limited partnerships are those where only the partnership 
properly is liable for partnership debts. 

General partnerships are formed by partners, who themselves 
manage the business. The capital is supplied wholly or in part, 
by special or limited partners. These general partners are liable 
for all debts contracted. These are unlimited partnerships. 

Ostensible partnerships are composed of those whose names 
enter into the firm’s name, and who take all benefits and risks. 

A silent partner, when it becomes generally known that he is 
such partner, becomes liable with the other partners. 

Partnerships commence at the time articles of co-partnership 
are written. If no stipulation is made to the contrary, the same 
can be discontinued at any time, unless a definite period of part¬ 
nership is designated. Even when time is stipulated, a partner 
may withdraw by giving previous notice. He is, however, liable 
for damages if the' remaining partners can show such damage by 
his withdrawal. 

A person who has lent his name as a partner, or who allows his 
name to continue in the firm after he has ceased to be a partner, 
is responsible still as a partner. 

The effects of partnerships may be bought and sold by a part¬ 
ner, within the scope of the partnership business; contracts of 
like character may be made by him; money may be received; 
bills and notes may be endorsed, accepted and drawn. If these 
things are done for his own private account, and apparently be 
for the use of the firm, his partners are bound by his action, so 
long as the persons dealing with him are ignorant of the transac¬ 
tion having been done on his (the partner’s) own private account, 
The members of a partnership are bound by the acts of any single 
partner in the case of any misrepresentation; a partner can¬ 
not make the firm responsible for his private debts. 

The terms of agreement of a partnership should always be in 
writing; a verbal one is binding, but more difficult of proof in 
case of litigation. 


LEGAL ADVICE AND LEGAL FORMS. 


201 


The whole firm is dissolved by the death of a single partner, 
unless otherwise designated.. In case the executors or repre¬ 
sentatives of the deceased partner wish to continue the business, 
it should be stated, in the agreement. 

A negotiable paper signed by one of a firm, in his own name, 
makes all the partners liable, provided, the paper is on a partner¬ 
ship account. One partner cannot bind the firm by deed. He 
may, however, execute an ordinary release of debt due the part¬ 
nership. 

In order that a majority of the partners may have the privilege 
of dissolving the business at any time, it must be so noted in the 
agreement, and also any way regulating such a dissolution. 

A partnership is dissolved by mutual consent or by the decree 
of a court of equity for a definite cause. Dishonesty, careless¬ 
ness, incapacity, and the general conduct of a single partner tend¬ 
ing toward the bankruptcy of a firm, are some of the causes for 
invoking the order of the court, in case it cannot be done by mu¬ 
tual consent. 

Notice of dissolution should be immediately given in the 
papers. 

Besides the ways mentioned above for a dissolution of part¬ 
nership, the following are ways: By the limit of time; by the 
marriage of a female partner; by a decree of court for the fol¬ 
lowing reasons: insanity of a partner, by the conviction for a 
crime of a partner, by habitual drunkenness and by a proof of 
wrong done the firm. 

A FORM OF PARTNERSHIP AGREEMENT. 

This agreement, made the fifth day of May, 189.., between Isaiah 
Catchem, of Dunbar, Fayette county, Pennsylvania, of the one part, and 
Uriah Cheatem, of the same place, of the other part, witnesseth: 

The aforesaid parties agree to associate themselves co-partners, for a 
period of five years from this day, in the business of buying* and selling* 
dry g*oods and such other goods and commodities as belong in that line 
of trade. The name and style of the firm to be “Catchem & Cheatem.” 




202 


LEGAL ADVICE AND LEGAL FORMS. 


For the purpose of conducting 1 the business of the above named part¬ 
nership, Isaiah Catehem has, at the date of this wrting, invested three 
thousand dollars as capital stock, and the said Uriah Cheatem has paid 
in the like sum of three thousand dollars, both of which amounts are 
to be expended and used in common, for the mutual advantage of the 
parties hereto, in the management of their business. 

It is further agreed, That once every year, or oftener, should either 
party desire, a full, just and accurate exhibit shall be made to each 
other, or to their executors, administrators or representatives of the 
losses, receipts, profits and increase made by reason of, or arising from 
such there be resulting from the business, shall be divided between the 
subscribing partners, share and share alike. 

(A statement is here inserted stating how much money is to be drawn 
each year, by each, and conditions, if death should occur.) 

It is also agreed that in case of a misunderstanding arising with the 
partners hereto which cannot be settled between themselves, such dif¬ 
ference of opinion shall be settled by arbitration, upon the following 
conditions, to wit: Each party to choose one arbitrator, w^hich two 
thus elected shall choose a third; the three thus chosen to determine 
the merits of the case, and arrange the basis of a settlement. 

In witness whereof, The undersigned hereto set their hands, the 
day and year first above mentioned. 

Isaiah Catchem, 

Signed in the presence of Uriah Cheatem. 

Walker Jones, 

John Lawyer. 


FORM OF DISSOLUTION OF PARTNERSHIP. 


We, the undersigned, do mutually agree, that the partnership formed 
between us by the within articles, be and the same is hereby dissolved, 
except for the purpose of the final liquidation and settlement of the 
business thereof, and upon such settlement wholly to cease and termi¬ 
nate. 

In witness whereof, we have hereunto set our hands and seals, this 
first day of January, 1898. 

John Shanklin. [l. s.'J 
Signed, sealed and delivered Jacob Williams. [l. s.] 

in presence of 
James Clark, 

Samuel Myers. 




LEGAL ADVICE AND LEGAL FORMS. 


203 


i 

The above form is to be endorsed upon the back of the original 
agreement. 


A NOTICE OF DISSOLUTION. 


The partnership heretofore existing under the name of Williams and 
White, wherein James Williams, of the city of Reading, in the County 
of Berks, and State of Pennsylvania, was a general partner, and Joseph 
White, of the city of Philadelphia, in the County of Philadelphia, Of 
Pennsylvania, was a special partner, is this, the fifteenth day of June,, 
A. D. 1895, dissolved by mutual consent. 

James Williams, 
Joseph White. 

The business wall be continued at Reading, Pa., by James Williams, 
who alone is authorized to settle the affairs of the said firm. 

Reading, Pa., June 15, 1895. 


ENGAGEMENTS TO MARRY AND 
MARRIAGE CONTRACTS. 


Misses! the tale that I relate 
This lesson seems to carry— 

Choose not alone a proper mate, 

But proper time to marry.— Cowper. 

Contracts to Marry t . —A valid contract to marry is a mutual 
promise between a man and woman. Marriage is a civil con¬ 
tract, and is established by the consent of the contracting parties. 
When such a promise is made it becomes by law similar to any 
other kind of contract, and both parties concerned are legally 
bound to carry out the promises so made. 

Breach of Promise. —A breach of promise is the refusal of 
either party to carry out the contract, and the party abiding by 
the contract is empowered by law to recover damage from the 
one making the breach. A man very seldom sues a woman, 
although he has a right to do so if she fails to keep her promise. 
In a law suit resulting from breach of promise, there are gener- 






204 


LEGAL ADVICE AND LEGAL FORMS. 


ally few, if any, witnesses who can give direct testimony. The 
court is governed by the conduct of the person making the 
breach. Circumstantial evidence is the greatest factor in in¬ 
fluencing the result. Open declarations of intention, presents, 
visits and letters, especially, play an important part in such a 
suit. A refusal may be justified on account of bad character or 
conduct of the other party. If the woman were a widow, or di¬ 
vorced, and did not make known this fact, the refusal to marry 
is justifiable on the part of the man. Poor health of either party 
may sometimes prove a good excuse. 

A Promise is not Binding. —If either party is under twenty- 
one years of age. The law will excuse the minor any time on this 
account. However, if either is over twenty-one, he or she can 
be held to the contract no matter what the age of the other party. 

Time for Engagement. —Whenever a man, who has promised 
to marry a woman, has not stated any special length of time for 
the marriage, he is held by law guilty of a breach of promise 
unless he fulfills his engagement within a reasonable time. Five 
years is held by law as being an unreasonable time. 

What is Meant by Seduction. —Seduction is the enticement 
of a woman of lawful age to commit fornication, by a promise of 
marriage, and afterwards refusing to many her is not a crime 
in Pennsylvania unless the female be less than twenty-one years 
of age, but places the person so doing liable to heavy damage in 
a breach of promise suit. 

CIVIL MARRIAGE FORM. 


He that loveth his wife loveth himself. For no man ever yet hated 
his own flesh; but nourisheth and cherisheth it, even as the Lord the 
church.—St. Paul. 

Teach the young- women to be sober, to love their husbands, to love 
their children, to be discreet, keepers at home, g-ood, obedient to their 
own husbands.—St. Paul. 

In keeping with a familiar and long-established custom, a 





LEGAL ADVICE AND LEGAL FORMS. 


205 


clergyman or civil magistrate, such as a justice of the peace or 
alderman, or any higher officer, may perform the marriage cere¬ 
mony. In nearly all the States a license to marry must first be 
proeured from the clerk of the orphans’ court of the county. 
That officer may also solemnize the ceremony. The license 
authorizes a clergyman or magistrate to perform said ceremony. 

Marriage is a civil contract and may be entered into by persons 
capable of consenting thereto. It cannot be entered into by 
idiots or lunatics, or persons under age without consent of parents 
or guardian. If brought about by force or fraud it is void. The 
parties must have attained the age of fourteen if a male, and 
twelve if a female, under the old common law, before they can 
marry. The law does not require a particular ceremony. Many 
churches have their own peculiar ceremonies. The Friends’ 
(Quakers), is one of the most simple and beautiful. Following 
is the form in common use by magistrates in the United States. 


FORM OF MARRL4GE. 


(The man and woman standing, the justice will say to the man.) 

“Will you have this woman to be your wedded wife, to live together 
after God’s ordinance in holy estate of matrimony, to love her, comfort 
her, honor and keep her, in sickness and in health, and forsaking all 
others, keep thee only unto her, so long as you both shall live?” 

(Next addressing the woman, the justice says:) 

“Will you have this man to be your wedded husband, to live together 
after God’s ordinance, in the holy estate of matrimony, to love, honor, 
and keep him, in sickness and in health, and forsaking all others, keep 
thee only unto him, so long as you both shall live?” 

(Each party responding in the affirmative, the justice directs them to 
join hands, and says:) 

“By the act of joining hands, you take upon yourselves the relation 
of husband and wife, and solemnly promise and engage, in the presence 
of these witnesses, to love, honor, comfort, and cherish each other as 
such, as long as you both shall live; therefore, in accordance with the 

laws of the State of . I do hereby pronounce you 

husband and wife.” 






206 


LEGAL ADVICE AND LEGAL FORMS. 


MARRIAGE CERTIFICATE. 


State of Pennsylvania, 

Dauphin County. 

This certifies that Will Love, of Steelton, in the State of Pennsylvania, 
and May Good, of Harrisburg, Dauphin county, State of Pennsylvania, 
were, at the house of John Doolittle, in the said city and county, by me 
joined in 

HOLY MATRIMONY, 

On the tenth day of January, in the year of our Lord, one thousand 
eight hundred and ninety-eight. 

Amos Lady, 

Pastor of the First.Church, 

Harrisburg, Pa. 

In the presence of 

Simon Stillcourt, 

Warren Goodman. 


MARRIED WOMEN—THEIR RIGHTS. 


The property, which a woman owns at her marriage, together 
with the rents, issues and profits thereof, and any property that 
comes to her by descent, bequest, gift or grant, and which she 
acquires by trade, business labor, shall remain her sole and sepa¬ 
rate property, and may be used, collected and invested by her, 
in her own name, notwithstanding her marriage. She shall be 
subject to no interference on the part of her husband, nor be 
liable for his debts, provided such debts have not been contracted 
for the support of herself or children by herself, on her own re¬ 
sponsibility. 

A married woman may bargain, sell, assign, transfer and con¬ 
vey her separate property, and enter into contracts regarding the 
same on her property, as if unmarried. Her husband cannot be 
held liable for such transactions, nor can his property be seized 
for her separate contracts. She can sue and be sued as any un¬ 
married woman. 






LEGAL ADVICE AND LEGAL FORMS. 


207 


The law presumes, that when a husband receives a principal 
sum of money belonging to his wife, he does it for her use, and 
he must account for it. He must expend it on her account or 
prove that she gave it to him as a gift, in order to justify not re¬ 
turning it. 

Money received by a husband from a 'wife for the improvement 
of the home of the family is considered a gift, and cannot be re¬ 
claimed. 

The cases in which a married woman’s contract can be enforced 
against her are as follows: When she creates the contract; when 
it is made for the benefit of her separate estate; when the inten¬ 
tion to find the separate estate is stated in the contract creating 
the liability. 

A husband is not liable to account to his wife, if she give 
money or her separate property to him without an agreement to 
pay in return. The nature of the transaction makes it a gift. 

A woman who deserts her husband, has no recourse in a court 
of equity for the recovery of articles furnished by her for the 
adornment of the home. Her legal title remains, however, and 
she could convey this to another, and this person would have a 
good title, unless her husband can prove it to be a gift. 

The property of a wife is not the subject of a contractor’s lien 
for materials furnished her husband, where it is shown that the 
wife was not notified of the intention to furnish such material. 

Curious provisions are made in the law of the different States 
of the United States regarding these rights. 

Any husband is responsible for the supplying of necessaries to 
his wife. Should he fail to supply the same, he can be compelled 
by law to do so. He is not held liable if she deserts him. If she 
is justified in so doing, he is liable. A man, who lives with a 
woman and calls her his wife, is liable even if it is known she is 
not his wife. 


208 


LEGAL ADVICE AND LEGAL FORMS. 


THE RELATION OF PARENTS TO 

CHILDREN. 


Parents have full control over minor children, and have a just 
right to make their children obey. No one has a right to inter¬ 
fere with, take away, or retain the children, so long as their par¬ 
ents treat them properly. 

Parents have the power to bring back any runaway child by 
force, if he has left home without the permission of his parents. 
Relatives or other persons keeping such a child, or refusing to 
give him up can be compelled by law to surrender the child to 
its parents. If it can be shown that the parents are brutal or 
negligent in the treatment of their children, relatives are justified 
by law in withholding them, or in bringing the parents into court 
for the inhuman treatment. 

To adopt a child, application must be made in the Orphans’ 
Court. The judge will consider the application and pass upon it. 
A child may be adopted, no matter whether its parents are living 
or not. The consent of the parents, if they are alive, must be 
given, and once given cannot be recalled. The custody of an 
adopted child belongs to the person adopting it* A child over 
fourteen years of age must also give his consent. The court has 
the right to decide whether the person making application is a 
proper person or not, and can refuse an application. 

Parents have a right to punish their minor children, providing 
they are not cruel. The law punishes cruelty or brutality. Par¬ 
ents must be reasonable in their corporal punishment, and must 
not in any way injure the health of their children. 

Parents are legally entitled to the earnings of their minor chil¬ 
dren so long as they do not “give them their time.” Children 
refusing to turn over their earnings to their parents are liable to 
have their wages drawn, the parents notifying their employers 
not to pay the earnings to the minors. 



LEGAL ADVICE AND LEGAL FORMS. 


209 


If the parents free their children from obligations to them¬ 
selves and permit them to collect their wages, the parents cannot 
thereafter collect their children’s wages. The child is then said 
to be “emancipated.” 

Parents have no authority over the property of their children, 
acquired either by gift, legacy, or any other way. For a parent 
to appropriate to himself a child’s property is criminal, and is as 
bad as stealing the property of another. 

Parents must legally support their minor children. The fact 
that a child has property does not relieve the parent of this duty. 
A parent may, however, apply to the court and obtain permission 
to use a part or all of the income from his child’s property for the 
child’s support. 

Parents must support even an illegitimate child. The sup¬ 
posed father is compelled by the directors of the poor to furnish 
reasonable support for the child, otherwise it would become a 
burden to the county. Children born in wedlock are legitimate, 
unless it can be proven that the husband could not possibly be the 
father. The legitimacy of the child is not affected by the adul¬ 
tery of the wife. A child born, even on the day of the marriage, 
is legitimate, provided there is good reason for believing the hus¬ 
band is the father. 

An illegitimate child cannot inherit any of his father’s prop¬ 
erty. A bastard cannot generally inherit from any one. He 
may inherit from his mother in many States in the same manner 
as a legitimate child, or his mother from him. 

Children are required by law to support their parents when 
parents are unable to support themselves. 

Parents are. not responsible for crimes committed by their 

minor children. 

When the parents (or either of them) die, a guardian is ap¬ 
pointed for their minor child by the Orphans’ Court. A child 
fourteen years of age can choose his own guardian, and the court 
will appoint the one so chosen. 


210 


LEGAL ADVICE AND LEGAL FORMS. 


GUARDIANS AND WARDS. 


A minor is a person unaer twenty-one years of age, if a male, 
and in some States, eighteen years, if a female. The legal term 
for a minor is ‘‘infant.” 

A minor is unable to make a contract of any kind except one 
of marriage. He cannot be sued or cannot sue, except through 
his “next friend.” 

The parents are the natural guardians of a minor. Orphans* 
courts, or Courts of Probate, appoint suitable persons as guardians 
of the property of minors. At the age of fourteen, the child may 
choose his own guardian, and the one chosen is appointed by the 
court. 

Minors whose parents are unfit to be guardians may nave 
guardians of their persons appointed by some public officer. The 
infants, or minors, are called “wards.*’ 

The guardian of the property must preserve it, and cannot ex¬ 
pend it or change it from real to personal property without the 
order of the court. 


HOW TO EMPLOY HELP. 

How to employ help is an important matter. Misunderstand¬ 
ings and disagreements are frequently arising. These generally 
grow out of carelessness on the part of one or both parties to the 
contract, or because of a difference of opinion in regard to their 
rights. It would be impossible to touch upon all the trifling 
causes of such troubles, therefore we have compiled some of the 
principal sources of trouble and how they are corrected by law. 

Contracts.—It is not legally required that contracts between 
employer and employes be written, unless for a longer term than 
a year. It is better, however, to do so, as any person is liable to 
forget some of the conditions. It should be simple, and contain 
a statement of time of employment, amount of work, and wages. 





LEGAL ADVICE AND LEGAL FORMS. 


211 


Both parties sign the contract, but a witness is not necessary. 
Sometimes one man works for another without any special agree¬ 
ment in regard to payment, expecting payment. The law then 
says there is an implied promise to pay what the services are 
worth, and such a contract will be enforced. This is always the 
case if work is done in this way, unless the parties are closely re¬ 
lated. 

How Minors are Hired.—A minor may hire his services for 
any length of time and not be compelled to execute his agree¬ 
ment, but may rescind the contract at any time. The employer 
is liable to him for the time he works, and may not retain any 
wages due because of having suffered damage by the minor leav¬ 
ing. 

Whenever a person employs a minor, he should ascertain 
whether the wages are to be paid to the minor himself or to his 
father. Unless the father has given him his time the wages be¬ 
long to the father. If the minor is married, his wages are granted 
him by law for the support of his wife and family, as a matter 
of public policy. 

An Employer’s Duty.—For any injury to an employe through 
negligence of his employer, the employe has his action for dam¬ 
ages. If an employe is found incompetent, the employer should 
dismiss him for fear he may injure other employes, and by so do¬ 
ing make the employer liable for damages to the parties injured. 

An employer making use of machinery must keep it in repair, 
and thus avoid any injury which may happen to his employe. 
He should not expose bis employe to any dangerous risks, as by 
so doing he may be called upon to pay heavy damages for his 
negligence. He must furnish a. reasonably safe place for the 
employe to work. He is not responsible for injury done one of 
his employes by another employe, unless he had prior notice of 
the negligence of the injuring employe. 

Injuries from unsafe and defective machinery often make 
the owner of any mill or factory liable for heavy damages, if he 



212 


LEGAL ADVICE AND LEGAL FORMS. 


lias been negligent and the employe has used due care. An em¬ 
ployer should not put an employe to work in a building known 
to be unsafe. An employe so injured can claim injuries, unless 
he knew of the dangerous condition and assumed the risk. If 
the employe knows of the unsafe condition and does not make 
complaint, the employer is not liable. 

An employer is responsible to third parties for any acts of his 
employe, when he leaves him to manage for him. This is right, 
because otherwise an employer might leave his work to a careless 
and incompetent person, and thereby endanger the safety of un¬ 
der-employes, or neighbors; and they, in turn, would have no 
redress unless the managing employe were a responsible person. 


APPRENTICE LAWS* 

An apprentice may be a boy or girl, generally not younger, if 
a boy, than the age of fourteen. One who is not of age and is 
bound out to learn a trade by some one who has legal authority 
over him, is called an apprentice. You cannot apprentice a child 
for any time extending beyond his twenty-first birthday. Gen¬ 
erally, the motive for apprenticing a child is so that he, or she, 
may be taught some honorable business or trade. ~No appren¬ 
tice can bind himself, or herself, to learn any calling or trade. 
The guardian, overseer or parents must give their consent; and 
the child must be willing to be bound. 

A contract should be made so that it binds the master to teach 
the child his trade or calling, to furnish the necessaries of life; 
and also, at the close of the term, to pay the apprentice money, 
or render compensation of some kind. 

Any act, or habit, of the master that may be injurious to the 
good morals or intellect of the one so bound is sufficient cause to 
dissolve the contract. 

The master must furnish the apprentice proper medical atten¬ 
tion in case of sickness. 




LEGAL ADVICE AND LEGAL FORMS. 


213 


For any serious neglect to perforin duty, the apprentice can be 
discharged by his master. 

If an apprentice leaves his master and contracts with some 
other one, his first master need not receive him, if he should ever 
return. 

If any person induces an apprentice to leave his master, such 
person is liable to the master for desertion. 

If the master should die before the contract expires, such ap¬ 
prentice can seek a new master. 


COPYRIGHT LAWS AND DIRECTIONS. 


Copyrights are exclusive rights granted to publishers, or authors, by 
the government, of printing, publishing and selling any writings or 
drawings or engravings. 

A printed copy of the title of the book, map, chart, dramatic or musi¬ 
cal composition, engraving, cut, print, photograph, or chromo, or a de¬ 
scription of the painting, drawing, statue, statuary, or model or design 
for a work of the fine arts, for which copyright is desired, must be de¬ 
livered to the Librarian of Congress, or deposited in the mail, within 
the United States, prepaid, addressed, 

Librarian of Congress, 

Washington, D. C. 

This may be done on or before the day of publication. 

The title of a periodical must include the date and number; and each 
number of the periodical requires a separate entry of copyright. 

Blank forms of application will be furnished to applicants. 

The legal fee for recording each copyright claim is fifty cents, and 
for a copy of this record an additional fee of fifty cents is required, 
making $1.00, if certificate is wanted, which will be mailed as soon as 
reached in the records. 

Not later than the day of publication in this country or abroad, two 
complete copies of the best edition of each book or other article must 
be delivered, or deposited in the mail within the United States, prepaid, 
addressed, 

Librarian of Congress, 

Washington, D. C. 


to perfect the copyright. 




214 


LEGAL ADVICE AND LEGAL FORMS. 


Without the deposit of published copies above required the copyright 
is void, and a penalty of $25 is incurred. 

The law requires one copy of each new edition, wherein any substan¬ 
tial changes are made, to be deposited with the Librarian of Congress. 

No copyright is valid unless notice is given by inserting in every copy 
published, on the title page or the page following, if it be a book, or if 
any other article upon some portion thereof, the following words, viz: 

“Entered according to act of Congress, in the year.. by.. 

in the office of the Librarian of Congress, at Washington,” or at the 
option of the person entering the copyright, the words: “Copyright, 
18.., by.” 

The law imposes a penalty of $100.00 upon any person who has not 
obtained copyright who shall insert the notice, “Entered according to 
act of Congress,” or “Copyright,” or words of the same import, in or 
upon any book or other article. 

The copyright law secures to authors and their assigns the exclusive 
right to translate or to dramatize and of their works; no notice or 
is required to enforce this right. 

The original term of a copyright runs for twenty-eight years. Within 
six months before the end of that time, the author or designer, or his 
widow or children, may secure a renewal for the further term of four¬ 
teen years, making forty-two years in all. Applications for renewal 
must be accompanied by a printed title and fee; and by explicit state¬ 
ment of ownership, in the case of the author, or of relationship, in the 
case of his heirs, and must state definitely the date and place of entry 
of the original copyright. Within two months from date of renewal 
the record thereof must be advertised in an American newspaper for 
four weeks. 

Copyrights are assignable by any instrument of writing. Such as¬ 
signment to be valid, is to be recorded in the office of the Librarian of 
Congress within sixty days from execution. The fee for this record 
and certificate is one dollar, and for a certified copy of any record of 
assignment one dollar. 

The fine arts for copyright purposes, include only paintings and 
sculpture, and articles of merely ornamental and decorative art should 
be sent to the Patent Office. 

Every applicant for a copyright should state distinctly the full name 
and residence of the claimant, whether book or other publication, and 
whether the right is claimed as author, designer, or proprietor. No 
affidavit or witness to the application is required. 

Every person who, after the recording of the title of any book and 





LEGAL ADVICE AND LEGAL FORMS. 


215 


the depositing 1 of two copies of such book and the inserting of the 

words, “Copyright, 18.., by.,” on the title page or the page 

following, as explained above, shall print, publish, dramatize, translate, 
or import, or knowing the same to so be printed, published, dramatized, 
translated, or imported, shall sell or expose to sale any copy of such 
book, shall forfeit every copy thereof to such proprietor, and shall also 
forfeit and pay such damage as may be recovered in a civil action by 
such proprietor in any court of competent jurisdiction. 


TRADEMARKS. 


Any person, firm, or corporation can obtain a trademark by which to 
mark any article of trade, lawfully made, by complying with the fol¬ 
lowing rules: 

The name, residence and place of business of persons desiring trade¬ 
marks must be recorded in the Patent Office. 

P»y stating the class and description of merchandise to be protected 
by the same. 

By presenting a description with fac-simile of the trademark itself. 

By paying the required fee of $6.00 for labels and $25.00 for trade¬ 
marks. 

By abiding by such regulations as the Commissioner of Patents may 
prescribe. 

A lawful trademark must consist of some arbitrary word, or sign, 
whether indicating, or not, the use of the thing to which it is applied. 


PATENTS—HOW TO OBTAIN. 


Fatents are issued in the name of the United States, and are granted 
to any person who has invented or originated anything. It is used as 
a protection to the inventor. 

Any person can obtain a patent for an invention, improvement or dis¬ 
covery that has been unknown before, and not used bj^ another, nor 
patented or set forth in any printed publication in America or any for¬ 
eign country. 

Every patent contains a grant to the patentee, his heirs or assigns, 
for seventeen years, for exclusive right to make, use and vend the in¬ 
vention throughout the United States, referring to the specification for 
the particulars thereof. 

A patent, to become valid, must be reduced to a practical form, by the 







216 


LEGAL ADVICE AND LEGAL FORMS. 


construction of a model or machine or a drawing 1 . Theory is not pat¬ 
entable. 

The tiling 1 of a caveat prevents the issue of a patent to any person for 
a similar device. A caveat holds good for one year. The caveator may 
receive information within the year from the government officials for a 
petition for a similar invention. He must then complete his application 
within six months after the notice. 

Joint inventors are entitled to a patent jointly. Neither of the par¬ 
ties can claim a patent separately. 

The receipt of letters patent from a foreign government does not pre¬ 
vent the inventor from obtaining a patent in the United States, unless 
the invention has previously been introduced, two years prior into 
imblic use. A patent granted to a person holding a patent in a foreign 
land is usually drawn up so as to expire at the same time as the foreign 
patent. If there are more than one of these, the one running the 
shorter time regulates the time on the patent so granted. 

Applications.—An application for a patent must be made in writing 
to the Commissioner of Patents. The applicant must file a written 
description, completely illustrating whatever the article is. The speci¬ 
fication and claim must be signed by the inventor and attested by two 
witnesses. An oath must be taken that the inventor believes the inven¬ 
tion to be the only original. Such an oath may be made before any 
person within the United States, who is authorized to administer an 
oath. 

Reissues.—The original patentee may be granted a reissue. This 
happens whenever by reason of the patentee claiming as his invention 
or discovery more than he had a right to claim as new, the original 
patent is inoperative or invalid provided the error has happened by 
accident or mistake, and without any fraudulent or deceptive intention. 

Fees.—Fees must be paid in advance, and are as follows: Each 
original application for a patent, or filing, costs $15. On issuing each 
original patent, $20. Patents for designs: For three years and six 
months, $10; for seven years, $15; fourteen years, $30. On filing each 
caveat, $10. On every application for reissue of patent, $30. On filing 
each disclaimer, $10. For certified copies of patents and other papers, 
including certified printed copies, ten cents per hundred words. For 
recording every assignment, agreement, power of attorney or other 
paper, of three hundred words or under, $1; of over three hundred and 
under one thousand, $2; of over one thousand words, $3. 


LEGAL xVDVICE AND LEGAL FORMS. 


217 


PENSIONS—HOW GOTTEN* 

Persons entitled to a pension from tlie government for wounds 
or injuries of any kind are as follows: 

Any enlisted man, of whatever rank, in the military or naval 
service. 

Any person not enlisted in the army, but who has served as a 
volunteer or militiaman in any regular organized force. 

Any officer of the army or navy, in any division. 

Any master or other person, not regularly mustered, or serving 
on a government boat, as pilot, engineer, or in any capacity. 

Any army surgeon or enrolling officer. 

PENSIONS TO RELATIVES. 


Relatives of deceased officers, whether he was a soldier or sailor, 
can claim a full pension. These are classified as follows: A 
widow of an officer, soldier or sailor, if he was married; his 
mother, if living; if his mother is dead, then his father, and 
finally, his dependent brothers or sisters. 

In 1886 a law was made providing that the rate of pensions for 
widows, minor children and dependent relatives of soldiers and 
seamen, whose names have been placed on the rolls, or may bo 
enrolled thereafter, and entitled to receive only a less rate, shall 
be $12 per month. Children under sixteen years are allowed 
$2 per month. 

By a law of 1890, any man, who has been in the army and in 
needy circumstances, is entitled to a pension. 

Invalid pensions are granted to relatives and date from the 
death of the pensioner. The indentity of the claimant is estab¬ 
lished by the oaths of two witnesses, who testify to the signature 
of the claimant. 

Applicants for such pensions must produce certificates from 
captains, distinctly stating the time and place where the appli- 





218 


LEGAL ADVICE AND LEGAL FOEMS. 


cants have been disabled or seriously wounded, and that it oc- 
cured while in the service of the government. Should the cap¬ 
tain or officer be dead or beyond reach, the applicant must swear 
to it and must be accompanied by the testimony of two witnesses. 
This testimony must be in detail and must show on what their 
knowledge is founded. 

The personal habits and his occupation after his discharge 
must also be presented in the same way. An intelligent lawyer 
should be employed, whose fees are ten dollars by law, payable 
after the pension has been granted. 


NATURALIZATION—HOW OBTAINED. 


Naturalization is the adopting of an alien, that is, a foreign- 
bom person, to the laws of the United States. It is a Federal 
right, and cannot be conferred by State law. The right to vote, 
which usually prompts the person to become naturalized, is 
granted by the State. The Federal laws extend over all States, 
v and provide that no alien male can be naturalized until after five 
years 7 residence. 

The conditions under and the manner in which an alien may 
be admitted to become a citizen of the United States are pre¬ 
scribed by Sections 2165-74 of the Revised Statutes of the United 
States. 

Declaration of Intention.—The alien must declare upon oath before a 
Circuit or District Court of the United States, or a District or Supreme 
Court of the Territories, or a court of record of any of the States hav¬ 
ing- common law jurisdiction, and a seal and clerk, two years at least 
prior to his admission, that it is, bona fide, his intention to become a 
citizen of the United States, and to renounce forever all allegiance and 
fidelity to any foreign prince or State, and particularly to the one of 
which he may be at the time a citizen or subject. 

Oath on Application for Admission.—He must, at the time of his ap¬ 
plication to be admitted, declare on oath, before some one of the courts 
above specified, “that he will support the Constitution of the United 




LEGAL ADVICE AND LEGAL FORMS. 


219 


States, and that he absolutely and entirely renounces and abjures all 
allegiance and fidelity to every foreign prince, potentate, State or sover¬ 
eignty, and particularly, by name, to the prince, potentate, State or 
sovereignty of which he was before a citizen or subject,” which pro¬ 
ceedings must be recorded by the clerk of the court. 

Conditions for Citizenship.—If it shall appear to the satisfaction of 
the court to which the alien has applied that he has resided continu¬ 
ously within the United States for at least five years, and within the 
State or Territory w r here such court is at the time held one year at 
least; and that during that time “he has behaved as a man of good 
moral character, attached to the principles of the Constitution of the 
United States, and well disposed to the good order and happiness of the 
same,” he will be admitted to citizenship. 

Titles of Nobility.—If the applicant has borne any hereditary title 
or order of nobility, he must make an express renunciation of the same 
at the time of his application. 

Soldiers.—Any alien of the age of twenty-one years and upwards, who 
has been in the armies of the United States and has been honorably 
discharged therefrom, may become a citizen on his petition, without 
any previous declaration of intention, provided that he has resided in 
the United States at least one year previous to his application, and is of 
good moral character. 

Minors.—Any alien under the age of twenty-one years who has re¬ 
sided in the United States three years next preceding his arriving at 
that age, and who has continued to reside therein to the time he may 
make application to be admitted a citizen thereof, may, after he arrives 
at the age of twenty-one years, and after he has resided five years 
within the United States, including the three years of his minority, be 
admitted a citizen; but he must make a declaration on oath and prove 
to the satisfaction of the court that for two years next preceding it has 
been his bona fide intention to become a citizen. 

Children of Naturalized Citizens.—The children of persons who have 
been duly naturalized, being under the age of sixteen years at the time 
of the naturalization of their parents, shall, if dwelling in the United 
States, be considered as citizens thereof. 

Citizens’ Children Who Are Born Abroad.—The children of persons 
who now are or have been citizens of the United States are, though 
born out of the limits and jurisdiction of the United States, considered 
as citizens thereof. 

Protection Abroad to Naturalized Citizens.—Section 2000 of the Re¬ 
vised Statutes of the United States declares that “all naturalized citi- 


220 


LEGAL ADVICE AND LEGAL FORMS. 


zens of the United States while in foreign countries are entitled to and 
shall receive from this government the same protection of persons and 
property which is accorded to native-born citizens.” 


CIVIL SERVICE. 

The United States government employs upwards of 150,000 
clerks. Many of whom are under “Civil Service/’ The first 
definite law of civil sendee was passed by Congress in 1883. 

Office-seekers at present must be capable persons and are only 
employed by passing examinations. Political influence is being 
superseded by the fitness of the applicant for office. Education 
and character are the essentials, not political ability. 

The following branches are the ones in which applicants are 
generally examined: 

1. Orthography, penmanship and copying. 

2. Arithmetic, fundamental rules, fractions and percentage. 

3. The elements of book-keeping, also interest and discount. 

4. English language, letter writing and the construction of 
sentences. 

5. Elementary geography, history and government of the 
United States. 

An average grade of 75 per cent, is required. Eor special 
offices, such as stenographer, printer, etc., special examinations 
are given. All applicants must furnish proof as to character and 
health. Examinations are given in the principal cities, about 
three times a year, by a board of examiners. Information and 
instructions can be obtained by addressing the Civil Service Com¬ 
missioners, at Washington, D. C. 

INTER-STATE COMMERCE LAW. 

Congress passed a law, in 1887, regulating rates and the man¬ 
aging of the inter-state commerce. 

It applies to common carriers transporting persons or property. 







LEGAL ADVICE AND LEGAL FORMS. 


221 


It provides for the appointment of a board of five commis¬ 
sioners, who shall inquire into and determine the reasonableness 
of their charges. 

The act requires that charges shall be just and reasonable. 
Charges shall not be excessive. There shall not be unjust dis¬ 
crimination between persons or baggage. The rates and charges 
of carriers must be printed and sent to the commissioners, and 
posted for the inspection of the general public. Carriers are re¬ 
quired to give an annual statement of their business. 

The charges made by the carrier for United States property, or 
the property of any State or municipality, or for charitable pur¬ 
poses are excepted in the requirements. They also except bag¬ 
gage or persons to or from fairs or expositions, and permit the 
issuing of mileage, excursion or commutation tickets. They also 
allow the giving of reduced fares to ministers, and free transpor¬ 
tation to officers and employes of the carrier, and to officers of 
other companies. 


PETITIONS. 


A petition is a formal request or application for some favor, or 
relief, from one or more persons, generally made by affixing their 
signatures to a statement of facts and the relief desired. It is 
the general rule, in the case of petitions presented to courts, that 
an affidavit accompany them, stating that the facts set forth are 
true. 

The kinds of petitions are as numerous as the circumstances 
under which they may be written. 

The following is a form of petition for laying out a road: 

To the Commissioners of the County of Berks, and State of Pennsyl¬ 
vania: 

Your petitioners would respectfully represent that the public con¬ 
venience and wants require that a road and highway should be laid out 
and built, beginning 1 at the southeast corner of section five (5), town- 




222 


LEGAL ADVICE AND LEGAL FOEMS. 


ship 60, range 45, and running in a northerly course to the town of 
Grimville. 

Your petitioners therefore pray that you would view the premises and 
construct said road according to the law of the State. 

(Signatures.) 

Petitions for public roads in Pennsylvania are generally pre¬ 
sented to tbe courts of quarter sessions, and viewers are then ap¬ 
pointed by said courts. 


PROCLAMATIONS. 


Proclamations are either written or verbal. Usually they are 
written, and are announcements to the public. They may be ad¬ 
dressed to a class or certain classes of people. The most common 
proclamations are: The President’s Thanksgiving proclamation, 
proclamation for the purpose of calling for aid, proclamation con¬ 
cerning a mad dog. The greatest proclamation ever written was 
probably President Lincoln’s emancipation proclamation. 


MAD DOG PEOCLAMATION. 


Whereas, It has been officially reported to me that mad dogs have 
recently bitten certain dogs and other animals, thereby endangering 
the lives of our citizens: 

Therefore, In order to protect the lives and peace of our citizens and 
their cattle, I do hereby order that from and after this date, for the 
next thirty days, any dog found running at large, without having a 
substantial wire muzzle securely fastened over its mouth, shall be shot 
by the police officers. 

In witness whereof, I have affixed my signature and the official seal 
of the city of Hanover, in the County of Cork, and State of New Jersey, 
this twenty-eighth day of February, A. D. 1898. 

Samuel Smiles, Mayor. 

Attest: 

Alec. M. Moore, City Clerk. 






LEGAL ADVICE AND LEGAL FORMS. 


223 


LICENSE—WHAT IS IT ? 


A license is a permit allowing a person or persons to sell cer¬ 
tain merchandise, or to transact other lawful business. 

A license limits selling power to certain districts and is granted 
on payment of a special tax, or premium, for such privilege. 
They are issued by national, State, county or municipal govern¬ 
ments. 

Licenses are granted for many different objects and are regu¬ 
lated by statutes and ordinances, providing restrictions and penal¬ 
ties for misrepresentation and other fraudulent practices. They 
may be recalled or annulled in case of any violation on the part 
of the licensed person. 

A license may exist if only framed in words, without writing. 
It should, in this instance, be made or uttered in the presence of 
competent witnesses. 


A FORM OF LICENSE. 


$10.00. Series 1892. No. 7589651. United States Stamp for special 
tax. Internal revenue. 

Received from Philip R. Andrews the sum of Ten Dollars, for special 
tax on the business of retail tobacco dealer, to be carried on at Lan¬ 
caster, State of Pennsylvania, for the period represented by the coupon 
or coupons hereto attached. Dated at Lancaster, Penna., 10th January, 
1892. Samuel Shearer, 

Collector 9th Dist., State of Penna. 

[U. S. Revenue Seal.] 

Severe penalties are imposed for neglect, or refusal, to place 
and keep this stamp conspicuously in your establishment or place 
of business. 

License for other purposes, druggists, taverns, saloons, restaur¬ 
ants, bottlers, etc., are very similar. 





224 


LEGAL ADVICE AND LEGAL FORMS. 


MINING LAWS- 


The general law of the United States requires a filing of the claim. 
A prospector should also find out the laws of the State or Territory 
in which the claim is situated. He should then take legal steps to locate 
his claim. 


.TO STAKE OFF A CLAIM. 


When tjiere is evidence of mineral in paying quantities, and it is 
found on property that is not private, the miner may stake it off. He is 
entitled to this by the State law. A correct statement of the boundaries 
and a staking off of the claim are necessary for securing a patent. A 
publication must be made in one daily paper only, for sixty days, or a 
notice must be published ten consecutive weeks in a weekly paper. A 
notice should also be posted on the claim staked off. The space allowed 
to be staked off for a claim is 1,500 feet by 3,000 feet. 


ABOUT AN ADVERSE CLAIM. 


A separate and distinct claim must be filed by an adverse claimant 
against each application which it is claimed conflicts with the premises 
of such an adverse claimant. The facts in detail on which he bases 
his adverse claim must be set forth. An adverse claim, once filed, can¬ 
not be withdrawn or amended, but becomes a part, of the record. An 
adverse claim must be properly made out and filed in order to be effec¬ 
tive, while the publication of the application for the patent is being 
made. 


PROSPECTORS. 


A foreigner may mine a claim, and sell it, if he becomes naturalized 
before selling it. Prospectors are allowed sixty days in which to sink 
a shaft to the distance of ten feet. They must have a discovery claim 
before they can do so. A notice should be posted at the place of dis¬ 
covery. 









LEGAL ADVICE AND LEGAL FORMS. 


225 


A SURVEY SHOULD BE MADE. 


When a draft has been sunk ten feet, the miner should, if possible, 
have a survey made. Stakes driven in the ground will be sufficient to 
designate a claim. A record should then be made in the recorder’s 
office of the county, where the claim is situated. The term of a mining 
tunnel does not exceed twenty years. The county clerk will furnish 
prospectors with a copy of the mining laws upon application. 


AGRICULTURAL LANDS USED FOR MINING. 


If land is found of little value for farming, to properly develop said 
land into mining claims, it should be disposed of under the Mining 
Act. Where mineral deposits are discovered on farm lands after the 
patent has been issued to an agricultural claimant, they pass with the 
patent. Should valuable deposits of mineral be discovered, while an 
application is pending for an agricultural claimant, they pass with the 
patent. Should valuable deposits of mineral be discovered, while an 
application is pending for an agricultural patent, and application can 
be made for a patent for a mining claim. This would cancel the appli¬ 
cation for an agricultural patent. 


FACTS ABOUT MINING WORTH KNOWING. 


Water may be brought across any claim provided it does not inter¬ 
fere with the rights of another. 

Prospecting for blind lodes on the line of a located tunnel, and while 
the tunnel is being operated, is prohibited. 

When a divide is struck for the first time in running a tunnel, the 
owners may have their choice of recording their claim 1,500 feet, all on 
one side of the point of discovery, or part on one side and part on the 
other. 

The grant of a placer (that is a surface or loose dirt) claim is 20 acres 
to one person. An association of six persons may locate 120 acres. The 
mining done in Alaska is placer mining. 

Miners have the right of way across any claim for the purpose of 
hauling quartz. 

A person who removes or destroys location stakes is punishable by 
a fine of $500, and six months imprisonment. The same imprisonment 
is imposed on any one using false scales, and also a fine of $250. 

To “salt” a mine is to take ore out of one mine and place it in an- 







226 


LEGAL ADVICE AND LEGAL FORMS. 


other, in order to deceive a proposed purchaser. The fine is $1,000, and 
confinement in State prison, fourteen years. 

A person jumping a claim owned by another and gaining the same by 
threats or violence is liable to a fine of $250 and six months impris¬ 
onment. 

The law allows five acres as a claim for a mill site. The site must not 
be upon mineral lands. The owner of a quartz mill, engaged in ex¬ 
tracting ore, if he shall neglect or refuse to account for any quartz or 
mineral to the owner, or pay all sums due him, except such as retained 
for work done, the owner is liable to a fine of $1,000, and imprisonment 
not exceeding one year. 

The law requires $12 worth of work done a year on a placer claim of 
20 acres, or less, and $100 worth on a 160 acre tract, in order to hold it. 
In order to locate a claim the certificate of such a location should con¬ 
tain the name of the lode, the name of the locators, the date of the 
location, the description such as will clearly identify the claim, and 
the requisite amount of land, not to exceed the amount allowed by the 
rules of the locality. 


THE TEST FOR COPPER. 


The test for copper is to immerse the ore in hot vinegar. Remove 
the ore and expose it to the air. If green or blue appears it contains 
copper. 


THE TEST FOR SILVER. 


Add one-third the quantity of salt to a quantity of ore. Reduce to a 
powder and bake in a clay bowl. Cool and add a little water, heat again 
and stir. Insert a piece of bright copper, and it will become coated if 
the ore is silver. 


THE TEST FOR GOLD. 


In some ore gold is easily distinguished. The following is a simple 
way, when it is not evident. Grind the ore fine, place in a cup and add 
water. Stir well and pour off the top water. Add more ore and repeat. 
In time gold, if there is any, will appear. A further test is to add a 
little mercury to the sediment and heat in an iron spoon. The mercury' 
evaporates and gold appears. If still unsatisfied, add a small quantity 
of lead to the metal left in the spoon and melt together. Place the 








LEGAL ADVICE AND LEGAL FORMS. 


227 


compound in nitric acid, and tlie gold, undissolved, will show itself 
when rubbed with a polished instrument. 


A MINING LOCATION CERTIFICATE. 


Know All Men by These Presents, That we, Samuel Cooper, George 
Flint and James Bloom, of the County of Bedford, State of Pennsyl¬ 
vania, claim by right of discovery and location twelve hundred feet 
linear and horizontal measurement, on the Coming-Day lode, along the 
vein thereof, with all its dips, variations and angles; together with 
two hundred feet in width on each side of the middle of said vein at 
the surface; and all veins, lodes, ledges, deposits and surface ground 
within the lines of said claim; eight hundred feet in said lode, running 
east twelve degrees north from the center of the discovery shaft, and 
eight hundred feet running west twelve degrees south from said center 
of discovery shaft. 

Said claim is on the eastern slope of Blue Ridge mountain, in Spotfard 
mining district, County of Bedford, State of Pennsylvania, and is 
bounded and described as follows: Beginning at corner No. 1, from 
which deep shaft on Famine lode bears west three degrees, south 160 
feet, and chiseled on prominent ledge of rock, bears east fifteen degrees, 
north 275 feet, and running thence •west twelve degrees, north 800 feet 
to east center stake, thence same course 800 feet to corner No. 2; thence 
(etc., going all around the claim in the same manner). Discovery shaft 
bears west fifty degrees, north 125 feet from corner No. 1 of survey lot 
No. 666. 

Said lode was discovered on the 5th day of July, 1898. Date of loca¬ 
tion, September 12, 1898. Date of this certificate, October 15, 1898. 

Samuel Cooper, 
George Flint, 

Attest: Peter Beasley. James Bloom. 


SUBSCRIPTIONS—THEIR SIGNIFICATION. 

To subscribe is to place your signature under a written or 
printed agreement. It is a contract to pay a sum of money for a 
specific purpose, namely, a subscription to a book, newspaper or 
charitable institution. 






228 


LEGAL ADVICE AND LEGAL FORMS. 


If a person subscribes for a periodical for a given period, and 
the publisher sends it accordingly, the subscriber cannot termin¬ 
ate the contract by stopping his paper until the time is concluded. 
At the end of the time he can terminate it, and is not under any 
obligation to continue it longer. 

Even if he has not paid his entire subscription for the expired 
time and has given notice to have it discontinued, he cannot be 
compelled to continue it. If the publisher continues to send his 
paper and the subscriber receives it, his receiving it makes it valid 
for another year. The publishers can then, by law, collect their 
subscription price. 

A person subscribing for a book is compelled to take it when 
delivered by the agent, provided it corresponds with the sample 
shown him when the subscription was given. The agent or pub¬ 
lisher may recover the price of the book in case of refusal to 
take it. 


THE COLLECTION OF DEBTS. 


Eirst of all, know or make yourself acquainted with the char¬ 
acter and business standing of the debtor. This requires personal 
effort. Hegligenoe and carelessness lose many thousands of dol¬ 
lars. 

If there is a specified time for the debt to be paid, be on hand to 
receive it, and if not paid at that time watch it closely. 

If the debtor lives near, call on him and state your need for the 
money in a pleasant way. Genial conduct is more effective than 
harsh treatment in the recovery of a debt. If the person cannot 
pay obtain a promise when he can. 

If something can be paid, receive it, however small it may be, 
and take a note for the balance. 

If the debtor is not responsible, have him secure endorsement 
of a responsible person, in order that it may become negotiable at 
bank. 




LEGAL ADVICE AND LEGAL FORMS. 


229 


If the debtor lives at a distance, a courteous letter should be 
sent with an enclosed bill or statement, requesting payment. 

To avoid debts do a strictly cash business. Mark your goods 
sufficiently low that it may be an inducement to buy of you for 
cash. 


HOW THE COMMON OR PUBLIC SCHOOLS 

ARE GOVERNED* 

SOMETHING FOR EVERY TEACHER AND PARENT TO KNOW. 


In reference to teachers the board of school directors has the 
power to employ teachers in all the States. Where there are but 
few directors (generally six) there is no committee known as 
teachers’ committee, hence the directors as a body elect their 
teachers. 

A person under age, with the consent of his parent or guardian, 
and possessing the necessary qualifications, may contract to teach 
school. 

Married women are not permitted to teach school, according to 
law, in some States; in others, however, they are permitted to 
teach. 

The contract made by school officers with a teacher is not lim¬ 
ited to the term of office of the directors employing the teacher, 
but may extend into the time of their successors, should their 
term of office expire before the teacher’s term. 

In Regard to Certificates.—Every teacher is required by law 
to have a certificate to the effect that he possesses the requisite 
mental and moral qualifications, properly signed by the examin¬ 
ing officer. 

If a person should be employed to teach school without a proper 
certificate, he can be restrained by the superintendent going into 
court on petition. Any citizen or resident, moreover, can make 
a complaint and secure the removal of such a teacher. 






230 


LEGAL ADVICE AND LEGAL FORMS. 


If a teacher secures a certificate without fraud, although issued 
without an examination it is held that the certificate is good, and 
that the person holding the same can hold the directors responsi¬ 
ble for his salary. 

Teachers’ Contracts.—A person employed as a teacher cannot 
at any time substitute another in his, or her, place without the 
consent of the directors. A teacher should always have a written 
contract, signed by those who employ him, or their representative. 
Such an article of agreement is generally made with the secre¬ 
tary. 

A teacher who is unfaithful and incompetent can be removed 
by the directors. The directors must do so only for good cause, 
however. If the teacher can prove that he has been dismissed 
without proper cause, he can collect his salary for the full time 
stated in the contract. He must be ready at any time to fulfill 
his contract, in order to demand the same. Damages may be 
claimed by him, also, if ejected from the school property while in 
the discharge of his duties. A school month in Pennsylvania 
consists of twenty school days. 


THE PUNISHMENT OF SCHOLARS. 

Solomon’s maxim, “Spare the rod and spoil the child,” should 
not be too rigidly enforced; but should be kept in mind by the 
teacher. 

Obedience is the first principle to be instilled into a scholar’s 
mind. If this has been taught by the parents at home, the teacher 
will not have any difficulty with the child. 

Every teacher, in order to conduct a school properly, should 
have strict discipline, and use whatever power is reasonably neces¬ 
sary to command attention and obedience. Every teacher is em¬ 
powered by law with the right to use a certain amount of corporal 
punishment, and every good school board will stand by a teacher 
whenever he has not exceeded the bounds of reason and human- 




LEGAL ADVICE AND LEGAL FORMS. 


231 


ity. If these bounds are over-stepped, the teacher may become 
criminally liable for an assault and battery. 

Hatred or malice should not enter into the punishment of a 
scholar. 

The punishment must be done only when every other method 
of correction has failed. 

In inflicting corporal punishment, the teacher should consider 
the age, size, and physical condition of the pupil. 

The success of a school depends greatly upon the teacher. 
Hence the teacher should let moderation, rather than severity, 
govern the conduct and management of his school. He must be 
in earnest, keep his pupils at work, and so conduct himself as to 
command the respect and admiration of patron and pupil, in order 
to succeed. 

Before expelling a child from school it is always wise to con¬ 
sult with the directors and make clear to them the facts in the 
case. If they sanction your proposed act, you will feel free to 
go ahead. An incorrigible child, together with the sympathy of 
its parents, may cause considerable trouble for the best teacher, 
and if his conduct will have a bad effect on the school, the law 
will sanction his dismissal. 

FIRE INSURANCE. 

Every business man of ordinary financial standing generally 
has his property insured against fire, to at least two-thirds of its 
value. A man should be careful to make inquiries as to the relia¬ 
bility of the company with which he intends to place his insur¬ 
ance. 

If there are no reliable agents near, write to one whom you 
know to be reliable in the nearest city, and obtain full particulars 
and standing of the several companies represented by him. There 
are many good, reliable companies doing business to-day. 

Whenever you desire to repair, or make improvements, upon 
property which is insured, or property which contains valuable 




232 


LEGAL ADVICE AND LEGAL FORMS. 


personal property insured, notify the company, and get tlieir per¬ 
mission to do so. This is not compulsory, but may save trouble 
should fire take place. Goods covered by a policy cannot be re¬ 
moved from one place to another, except by and with the consent 
of the insurance company. 

Policies have no value after premiums have been demanded 
and have not been paid. Bear in mind that all premiums must 
be paid promptly when due. When a loss occurs, notify the com¬ 
pany as promptly as possible—it should be done within ten days 
—at the same time presenting such proof as may be required by 
them. 


BENEFIT OF LIFE INSURANCE, 


Every person should understand the benefits of life insurance, 
and most persons should have their lives insured, especially one 
having others dependent upon him, and more especially in oases 
where death would cause much suffering and embarrassment to 
the dependent ones. There are many sound and solvent life in¬ 
surance companies now in existence, since the law has become so 
very strict in its requirements of this class of corporations. 

The most popular kind of life insurance at present is that ef¬ 
fected by the organization of societies, and the introduction of 
benefits into secret societies, making assessments whenever death 
occurs, or his paying a limited amount weekly during the life of 
the insured. This is the least expensive, the officers being paid 
small salaries, and is therefore becoming popular among thinking 
men. 

Insurance, what is called “mutual” companies, is also a popular 
form of life insurance. By this plan, the person insured, after a 
limited time, participates in the profits. This plan is more expen¬ 
sive at the time the policy is taken out, but the premiums are re¬ 
duced yearly, when the companies are well managed, and some of 
the older organizations have members whose entire premiums are 






LEGAL ADVICE AND LEGAL FORMS. 


233 


paid by dividends. The amount of cash premiums is governed 
by the age of the person insured, the likelihood of early death be¬ 
ing greater on an older person. At least five per cent, of a per¬ 
son’s income should be devoted to some provision in the nature 
of life insurance for his family in case of death. Where one car¬ 
ries heavy life insurance it is always a wise plan to divide it among 
several companies. 


CONDENSED FACTS ABOUT CONSTITU¬ 
TIONAL LAW* 


One State has no civil or judicial power over another. 

Every State must respect the laws and decisions of the others. 

No State can exercise any power that is vested in Congress. 

Every State elects its United States Senators by a joint ballot of 
both houses of its Legislature. 

The various States lose control of their militia when the militia 
is called out in the service of the General Government; they are 
then under the power of the President as commander-in-chief. 

The Constitution provides a trial by jury to every citizen 
charged with any offence, and forbids excessive bail. 

The Constitution can only be amended by a two-thirds vote of 
each house of Congress, and such amendment must be ratified by 
at least three-fourths of the States. 

A person committing a felony in one State cannot find refuge 
in any other. 

The term of a Congressman is two years, but he may be re¬ 
elected for an indefinite number of terms. 

A naturalized citizen cannot become President, or Vice-Presi¬ 
dent of the United States. A male child bom of American 
parents abroad is not affected by this, being to all intents and pur¬ 
poses a native bom citizen. 

The President of the United States must be thirty-five years 
of age; a United States Senator, thirty; and a Congressman, 




234 


LEGAL ADVICE AND LEGAL FORMS. 


twenty-five. The President must liave been a resident of the 
United States fourteen years. 

If tlie President bolds a bill longer than ten days, while Con¬ 
gress is still in session it becomes a law, even if he does not sign it. 

The House of Representatives may impeach the President for 
crime; but the Senate hears the accusation. 

Bills for revenue originate in the House of Representatives. 

Writing does not constitute treason against the United. States. 
There must be some overt act. 

The Vice-President, who is the ex-officio president of the Sen¬ 
ate, has no vote unless to decide a tie. 

The President makes all treaties with foreign countries, and 
the Senate ratifies them. 

Congress must meet at least once a year, and may admit as 
many new States as are found desirable as such. 

Congress cannot pass a law to punish a crime already com¬ 
mitted, nor can it pass a law over the President’s veto unless by 
a two-thirds vote of both houses. 

When Congress passes a bankrupt law it supersedes all State 
laws in existence on that subject. 

Congress cannot lay any disabilities on the children of a person 
convicted of crime or misdemeanor. 

Rhode Island, or Nevada, has an equal voice with Pennsyl¬ 
vania in the United States Senate. 

The territories each send a delegate to Congress, who has the 
light to debate but not to vote. 

Money lost in the mails cannot be recovered from the govern¬ 
ment, not even if sent in a registered letter. 

An officer of the government is not permitted to accept any 
title of nobility, order or honor without the permission of Con¬ 
gress. 

A grand jury, which consists of twenty-four men, twelve of 
whom may indict, is a secret tribunal, and may hear only one side 


LEGAL ADVICE AND LEGAL FORMS. 


235 


of a case. It simply decides whether there is good reason to hold 
for trial. 

Silver coin of denominations less than a dollar is not legal ten¬ 
der for more than $5.00. Copper and nickle coin is not legal 
tender. 


WHAT CONSTITUTES CRIME IN LAW. 

A police officer must have a warrant before he can make an 
arrest, unless he has personal knowledge of the crime committed. 

An accident can never be considered a crime, but to kill a man 
in a duel is murder. Any premeditated, willful and malicious 
taking of another’s human life, makes the perpetrator punishable 
for murder in the first degree. This punishment is death in every 
State except Michigan, where it is life imprisonment. 

Mayhem is the maiming of any person by depriving him of 
any member of his body useful to him in a fight. 

Assault may only be an offer or attempt to use violence on the 
person of another. Raising the fist to strike, within striking dis¬ 
tance, is an assault. A battery is the unlawful beating of an an¬ 
other. 

Felony is a crime and punishable by imprisonment in a State 
prison. Felonies are generally graver offences than misde¬ 
meanors. 

Burglary is house-breaking by night or twilight for the pur¬ 
pose of stealing or committing some other felony. 

Every citizen must obey the call of the sheriff for assistance 
to make an arrest. 

Embezzlement is the fraudulent appropriation of another’s 
money or goods, and is chargeable to a clerk, servant or agent. 

Arson is the willful and malicious burning of another’s real 
property. 

Drunkenness is not taken as an excuse for crime, but delirium 
tremens is, being considered a form of insanity. 




236 


LEGAL ADVICE AND LEGAL FORMS. 


The maxim, “Every man’s house is his castle,” is only applica¬ 
ble in civil cases, and does not hold good in criminal cases. 

The owner’s receiving his stolen property will not lawfully 
pardon the thief. 

Grand larceny is the felonious taking and carrying away of the 
goods of another, valued at an amount exceeding twenty-five dol¬ 
lars. When the goods are not valued at so much, it is called petit 
larceny. 

Perjury is swearing falsely to some material point in issue be¬ 
fore one competent to administer oaths, and is only so called when 
done willfully and corruptly. The law is that in order to convict 
the false statement must be absolutely so. An expression may 
be so modified that it allows a loophole of escape, as by saying, 
“To the best of my belief.” The procuring of any one to commit 
perjury is called subordination of perjury, and is usually punished 
as severely as perj my. 

SWINDLING. 

A FEW WORDS OF CAUTION AND FACTS ABOUT SWINDLERS AND 

THEIR SCHEMES. 


As long as men without principle can live by employing their 
wits to cheat others, just so long will there be swindling and swdn- 
dlers. Every day reveals some new mode of fraud. The news¬ 
papers relate accounts of swindlers every day. There are many 
kinds of fraud that succeed, no matter how alert people are. 
These we will endeavor to condense and at the same time give 
some valuable information as to how to avoid the swindler. In 
a word, never trust a total stranger who offers something for noth¬ 
ing. 

The most important form of swindle of which to have knowl¬ 
edge is that of a note, whereby a swindler, palming himself off 
as an agent, entices his victim, who is usually a farmer, into buy¬ 
ing a farm implement of some kind. 





LEGAL ADVICE AND LEGAL FORMS. 


237 


Ml. Holly, June 10, 1898 

One year after date, I promise to pay J. IV. Moore, or 
order Two Hundred and Fifty Dollars ($ 250 . 00 ) 
for value received, at six per cent, per annum . . . 
payable at Mt. Holly, Pennsylvania. 

CHAS. A. BOYER, Agent for J. IV. Moore. 

Witness : W. H. Smith. 


This note becomes a regular promissory note, if the right hand 
part, after the word “or” in the first line, is cut away. It is then 
presented to a bank by the sharper, and, being in due form, with 
the known signature of a substantial farmer, he gets his money, 
and the note comes to the person whose name is subscribed. 
Caution: Never put your name on paper that seems in any de¬ 
gree suspicious. Be slow to sign papers till you icnow their ef¬ 
fect. 

Counterfeit Money Scheme.—It is a good plan never to expect 
more for a dollar than a dollar’s worth. There is what is called 
the “green goods game.” The operator usually works from some 
point as headquarters, in a large city. In the first place, by 
means of an advertisement of some kind, they obtain the name of 
a person whom they think they can dupe. Letters are addressed 
showing how, for five dollars, for instance, they will send one 
hundred dollars worth of greenbacks. If the person addressed 
shows a willingness to invest, a sample is sent him to try to pass 
it, or he may be induced to go to the city where they have their 
headquarters, meeting him at the station they never let one try 
to find their place of business, which does not exist. If the 
former plan is employed, the sample sent is in reality a good note, 
and can, of course, be passed. He then writes to them, placing 
an order according to the first correspondence. Here is where 
the sharpers get in their work. One of them, disguised as a 


bearer Ten Dollars, when I sell by 
worth of Brown's Threshing Machines, 
Said ten dollars when due is 








238 


LEGAL ADVICE AND LEGAL FORMS. 


United States officer, comes, instead of the money, and shows the 
man his letter dealing with counterfeiters. Proof is shown of 
his having passed a counterfeit bill, and the would-be officer tells 
him he must place him under arrest, and states how he will be 
tried in the United States court. The penalty of the crime is 
related and the victim wrought up to great excitement. Then a 
concession is made whereby the swindler, for a consideration of 
$200 or $300, will arrange matters for the victim. The money 
is paid, and a man so caught has no redress. He cannot expose 
the person who has caught him, because at the same time he would 
implicate himself. 

There are many other ways of swindling which are being prac¬ 
ticed, very little at present, namely, jewelry swindle, card, light¬ 
ning-rod and stray cattle. There are others, however, equally as 
enticing that have been substituted. These are the barbed wire 
swindle, the agency swindle, and in cities a change swindle. 

The barbed wire swindle is a plan whereby the farmer enters 
into an agreement with the swindler, who represents himself as 
an agent for a new style of fence, to board him while he gives an 
exhibition of putting up a fence free for him; all he asks in return 
is for the farmer to go to the railroad station and get the machine 
for building the fence and pay the charges. As an earnest of 
the farmer’s good intention he asks him to sign a postal card, 
which he mails to the company. This proves to be an order for 
the machine and another man comes for the price of the machine, 
which is usually several hundred dollars. 

If a storekeeper, avoid the man that comes in and wants change 
for ten dollars. He is sure to come in when he thinks you are 
solicitous about something, be very pleasant, and ask you to 
change him ten dollars, and at the same time keeps up a brisk 
conversation. He takes a ten dollar bill from his pocket, lays it 
down on the counter, while you look about change, and if he sees 
you have it he manages to get his bill in his hand again. You 
come with the change, and if not taking particular care, you will 



( 238 ) 






























LEGAL ADVICE AND LEGAL FORMS. 


239 


forget whether or not you have taken the ten dollars. He then 
asks you to change the live dollar bill you gave him in change 
for the ten, keeping you engaged all the tune, and gives you, 
possibly, a one dollar bill, which thoughtlessly you have put in 
the drawer. You then give him the additional five dollars 
change and he leaves your store with a joke and fifteen dollars of 
your money for one of his. A sharp man can very cleverly con¬ 
fuse an honest, unsuspicious one in this way. 

Never sign a paper for a stranger. 

Never deal with irresponsible persons. 

Never get into a card game. 

Never try to beat a swindler. 


EXTRADITION—WHAT IT MEANS. 

Extradition means the delivery out of, or up from, and is 
adopted by States and nations as a means to procure the return of 
criminals and fugitives from justice, for punishment in the place 
where the crime was committed. In other words, extradition is 
the delivery of criminals of one State to another, in pursuance of 
treaty. 

The Constitution of the United States says “A person charged 
in any State with treason, felony, or other crime, who shall flee 
from justice, and be found in another State, shall, on demand of 
the executive authority of the State in which the crime was com¬ 
mitted, be delivered up, to be removed to that State.” 

The surrender of fugitives from justice has been abused for per¬ 
sonal gains, therefore the governors of States now, in addition 
to the usual papers, require an affidavit asserting that it is for 
public justice and not private purposes. 

The usual papers are a duly certified copy of the indictment. 
If there is no time to wait for an indictment, a duly certified copy 
of the complaint to the magistrate and his warrant are sent. 

If the papers satisfy the governor, he issues a requisition on the 




240 


LEGAL ADVICE AND LEGAL FORMS. 


other governor. A requisition is a request or demand to have 
the person arrested, or if in custody, delivered to the person 
named in the requisition papers. 

If the other governor is satisfied with the papers he issues a 
warrant for the arrest of the person named in the papers to an 
officer of his State to arrest the criminal. If the governor refuses 
to issue the warrant he may be compelled to do so by a mandamus 
from the United States Circuit Court. 

The proceedings with foreign countries are similar. Treaties 
with other nations also specify the forms in which the laws on 
this subject may be mutually enforced. In some it is very com¬ 
plicated. 


LAW ON LOST PROPERTY AND OPENING 

LETTERS* 


An Incident.—If a person walking along a roadway finds a 
purse containing money, or other valuables, having examined 
its contents, he places it in his pocket; but in taking his handker¬ 
chief from the same pocket some time later, at the same time un¬ 
intentionally pulls out the purse and consequently loses it. Upon 
arriving home, he reaches into his pocket but finds the pocket- 
book gone. Having gone back along the road he finds another 
young man with it. The last person who found it has the right 
to keep it, so far as the rights of the preceding finder are con¬ 
cerned. 

The general rule is that the last finder has a clear title against 
every one but the real owner. 

The proprietor of a hotel or business place has no right to de¬ 
mand property of others found on his premises. A proprietor 
may make rules binding his employes but cannot bind the public. 

The police have no special rights in regard to lost articles, un¬ 
less conferred by law. Receivers of articles found are trustees 




LEGAL ADVICE AND LEGAL FORMS. 


241 


for the owner or finder. They have no power, unless especially 
established by law, to keep an article from the finder. 


OPENING LETTERS. 


No person can open a mailed letter of another unless with the 
consent of the person addressed. A fine of $500 and imprison¬ 
ment for one year is the penalty for opening a letter and abstract¬ 
ing anything thereform, or even obtaining information contained 
therein. Relationship is not excepted from this penalty. 

When you open a letter by mistake, always seal again and 
write thereon, “Opened by (your name) by mistake.” 


GIFTS RECOGNIZED BY LAW. 


Any person may give of what he owns to any other person, pro¬ 
vided the donor is competent to transact business. The circum¬ 
stances govern the gifts of minors, married women, insane per¬ 
sons, or any person under guardianship. 

A gift must have been given before legal rights of other per¬ 
sons can be brought to bear on the act. A promise to give is not 
binding. 

Once a gift is made it cannot be recalled by the giver; but, if 
it prejudices the rights of existing creditors, the law will scrutin¬ 
ize it very closely. Creditors may not levy upon it, provided it 
was not transacted during actual or 'anticipated bankruptcy, or 
for the purpose of fraud. 

When gifts are made by persons nearing death, and they re¬ 
vive, the gifts can be recalled, no matter whether delivered or 
not. These are called “gifts causa mortis” (on approach of death) 
or when death is believed to be very near. 






242 


LEGAL ADVICE AND LEGAL FORMS. 


HOW TO CHANGE YOUR NAME. 


Any person lias the right to change his name as he may see 
ht, without acquiring the authority to do so, either from the 
courts or from the Legislature, and without formality or notice of 
any kind. There are two methods of changing one’s name gen¬ 
erally employed, expressly provided by law, that may be re¬ 
sorted to at the option of the person. One way is by an order of 
the court of the county, granted upon affidavits setting forth the 
reason for which the change is desired; the other by act of the 
Legislature, usually enacted in response to a petition from the 
person interested. The former is the simpler and more expe¬ 
ditious, and is much more frequently employed. 

WHAT CONSTITUTES A RIGHT OF WAY. 

A right of way is a privilege to pass over another man’s land. 
This is sometimes granted in a deed of property and is sometimes 
created by a reservation in a deed. In the latter case, a man re¬ 
serves to himself the right to pass over certain land he sells, or 
conveys to another. 

If one man passes over the land of another, without asking his 
permission, openly, adversely, continuously, and notoriously, for 
a certain period (twenty-one years in most States) the law then 
gives him a right of way, and the owners of the land over which 
he passes cannot prevent him from using the same. This is said 
to be a way acquired by user. The public, as well as an indi¬ 
vidual, can thus acquire a right of way. 

There is also what is called a way of necessity. This arises 
where a man purchases a piece of land so situated that he must 
cross another’s land, in order to reach the public highway. When 
a right is thus established it gives the privilege to pass over only 
a certain portion of the land; one is not at liberty to travel all 
over the land, but must keep within a reasonable space—the or¬ 
dinary width of a road for the purpose in each case. This right 






LEGAL ADVICE AND LEGAL FORMS. 


243 


may extend only to walking over the land, or to the driving of 
horses, with wagon, over the same. The law assumes that when 
a man sells land, which is entirely surrounded by other land of 
his, he also grants a way of necessity over the land he retains. 
When a man sells all his surrounding land, keeping a piece in 
the center, he also has a way of necessity over the land he sold. 

The owner of a right of way can compel the man over whose 
property the way passes to point out a fit place over which he 
may pass; he cannot, however, compel him to set aside any part 
he may desire. Both parties must be reasonable in selecting the 
road. Having agreed upon the way, the owner of the right can¬ 
not change it, but should an obstruction be placed in the way, he 
may deviate sufficiently to pass to and from his land. It is not 
necessary that the way be the shortest or most convenient to the 
owner of the right. Ho damage is permitted to be done in pass¬ 
ing over such way. All gates at the entrance to a right of way 
must be closed by the person using the same, and he is required to 
keep the way in repair. If the gates are not closed, he is liable 
for any damages sustained by the owner of the land by his negli¬ 
gence. If the right of way was granted for passage on foot it 
cannot be used as passage way for a team. 


ROAD LAWS. 

The road laws demand a certain exercise of care from persons 
using the same in order to avoid collisions or accidents. A per¬ 
son cannot claim damages if he occasions the injury by his negli¬ 
gence, or even if he is guilty of only contributory negligence. 

The first rule to remember is to keep to the right when meeting 
another. Every driver must use care and must not drive at an 
unreasonable gait. Heavy teams have the right to the main 
track. Of two teams going in the same direction, the one in the 
lead is not compelled by law to turn out for the other to pass; but 
common courtesy demands it. 




244 


LEGAL ADVICE AND LEGAL FORMS. 


Foot passengers have superior right in crossing streets, and are 
privileged to use the driveways. 

Riders of all kinds are not governed by any fixed rules, but are 
expected to use good judgment and prudence. Bicyclists come 
under this class. All are responsible for damages done through 
their recklessness or negligence. In order to recover damages 
from the party injuring, the party injured must not be guilty of 
any negligence himself. If he is negligent himself he cannot 
recover, no matter what the injuring party may have done. 


HOTELS AND BOARDING-HOUSES. 


A hotel is a place for the accommodation of travelers. If a 
hotel keeper opens his house for such accommodation, he must 
provide entertainment for all well-behaved guests who apply. 
He is liable to suit for damages if he refuses to admit a traveller 
without good reason. 

All hotel keepers are responsible for the safe custody of the 
goods of their guests, and can limit their liability only by a 
special contract with their guests. If goods are lost through 
negligence of the owner the proprietor is in nowise liable. A 
hotel keeper can hold the goods of his guests until the amount 
of the guest’s bill has been paid. 

A boarding-house, coffee-house, or restaurant is not classed as 
a hotel. A boarding-house keeper has no lien on the goods of 
a boarder, except by special agreement. He is not responsible 
for his goods, nor liable for loss caused by the negligence of his 
servants. A hotel keeper is liable unless the goods are lost by 
the negligence of the guest himself. All money, jewelry, etc., 
that can be placed in the safe (or other special place provided by 
the hotel keeper), must be placed in the custody of the hotel 
keeper in order to hold him responsible. This is surely true 
where the hotel keeper in any way notifies the guest so to do. 




LEGAL ADVICE AND LEGAL FORMS. 


245 


LIABILITY OF COMMON CARRIERS. 

The person or company to whom goods are delivered for trans¬ 
portation from one place to another is called a common carrier. 
The carrier is liable for the value of the goods, being almost an 
insurer. The rule is that only the “act of God, the public enemy 
and the inherent vice of the thing shipped/’ will excuse him. 

Express companies and railroad companies are the most com¬ 
mon kinds of carriers. 



If persons are being carried, promptness and safety must be as¬ 
sured. 

A carrier is liable for loss or injury unless such loss is occas¬ 
ioned by winds, floods or other acts of God, or by the negligence 
of the person injured. The carrier has a lien upon any goods 
transported until charges are paid. He must receive any goods 
offered to him that are in his line, unless they are in a bad condi¬ 
tion. 

Carriers are not liable for losses unless the goods shipped are 
properly described by the shipper. They are not required to 
open packages. 































246 


LEGAL ADVICE AND LEGAL FORMS. 


Iii shipping goods by freight or express, a receipt should be 
taken from the carrier. 

If any damage happens to a passenger through his*disobedience 
to any reasonable printed rules of the carrying company, the com¬ 
pany is not responsible. 

The carrying company is compelled to pay- damages in case of 
the destruction of the goods by fire. 

In order to collect damages, the person injured should notify 
the railroad or express company, and the amount of damages 
should be stated. 

In awarding damages for the destruction of goods shipped, the 
jury is influenced by the value of the baggage to the owner and 
the inconvenience experienced. The latter is especially consid¬ 
ered when the baggage is not destroyed, but intentionally and un¬ 
duly delayed. 

The loss or damage of goods sent by freight must be paid by 
the carrying company where the company is at fault. The com¬ 
pany must pay the difference between the baggage in its original 
state and in the damaged condition. 


GENERAL FENCE LAWS. 

A fence required by law is usually four feet high, made of 
boards or wire, so as to turn sheep and cattle. The fence laws 
are statutory, and vary in different States, but are somewhat simi¬ 
lar in all the States. 

Every man is required to look after the fence around his prop¬ 
erty, keep it in repair, and restrain his cattle thereby from tres¬ 
passing upon the property of his neighbor. One is not required 
to keep out the stock of another, but to keep in his own stock. 

The owner of cattle is not responsible if his cattle break 
through the fences for whose condition he is not responsible, if 
the fence is not in a state of repair. This applies to line fences. 

Line fences are erected according to law on the line between 




LEGAL ADVICE AND LEGAL FORMS. 


247 


lands of adjoining owners. Each adjoining land holder must 
bear half of the expense of building the fence, and one can build 
it all, unless the other will agree to construct his half, collecting 
for the half so built from the other. 

Posts or boards used in fencing are fixtures that pass with the 
sale of the land, and cannot be removed as personal property. 


UNCERTAIN BOUNDARIES OF PROPERTY 
AND LAW RELATING TO FARMS* 


All boundaries of a farm should be clearly stated in a deed 
conveying same. A deed for land always includes the dwelling- 



houses, barns and other improvements thereon, without special 
mention being made of them. All fences standing on the farm 
are included. Hew fencing material never having been placed 
in position, is not included. Standing trees, blown, down or cut 
down, trees in the woods, also pass with the land. 

Growing crops, unless expressly reserved, pass with the land. 

It is a general rule that land bounded by a river extends to the 
center of the stream, subject to the laws in respect to navigation. 
In streams where the tide rises and falls, the boundary of the 
land is at high-water mark. 















248 


LEGAL ADVICE AND LEGAL FORMS. 


The property of a farmer whose land is bounded by a public 
road, extends to the middle of the road, but there may be stipula¬ 
tions to the contrary, between the owner of the land and the 
public. His ownership is subject to the right of the public to 
use the road. 

In draining the surface water from his land, a farmer must be 
careful not to injure the land of his neighbor. The proper way 
to do is to open your drains in such a manner that they will follow 
the natural slope of the land. 

Your neighbor may cut away branches of trees which extend 
from your farm upon his lands. If it is a fruit tree he may cut 
every branch or twig that comes over his land. He cannot touch 
the fruit that falls on his land. The owner of the tree may take 
the branches and fruit. In some places, however, where a tree 
stands on one side of the line, but the limbs extend over the ad¬ 
joining man’s land, local custom gives each man half the fruit. 


TRESPASSING. 

The owner of cattle, horses, sheep, or any other animals, is re¬ 
sponsible for any damages done by them in trespassing on the 
property of his neighbor. Animals trespassing cannot be killed 
by the neighbor upon whose land they trespass, no matter how 
often committed. The condition of the fences does not enter into 
any suit brought for damages. 

The law adjusts these difficulties by damages. In many States 
the law gives the party upon whose land the trespass has been 
committed the right to seize the offending animals and hold them, 
or place them in a public pound. Here they are kept at the ex¬ 
pense of the owner until he calls for them. Damages and fines 
must both be paid before he can redeem them. 

If a farmer sends his employe upon the land of his neighbor, 
without his permission, he is liable for trespass. He is also liable 
for any offense committed, whether under orders or not, in 




LEGAL ADVICE AND LEGAL FORMS. 


249 


carrying out whatever was assigned to him. But the employer 
is not liable for an offense committed by the employe voluntarily. 

SOMETHING FOR OWNERS OF DOGS TO KNOW. 


Keep your dog about the house, unless you are with him. You 
are responsible for any damages caused by him. 

If your dog annoys travelers, frightens horses or children on 
the streets, you will be liable in damages. 

If your dog kills sheep, or injures other domestic animals, you 
are responsible. 

When a dog becomes a nuisance, he may be killed if found 
wandering on the streets, and the owner can not claim damages. 

Every savage and dangerous dog should be kept chained, in 
order that injuries may not be done to others. A dangerous ani¬ 
mal is not permitted to run at large in the streets, unless the owner 
has supplied him with a muzzle. If a person is bitten by a dog, 
even while on an errand to the owner’s house, he may have the 
dog killed. 


TAXES IN GENERAL, 

Taxes are levied for the maintenance of the National Govern¬ 
ment, State or other municipality. There are many kinds of 
taxes, classed under different heads. 

A tax must always be for the public interest, and necessary for 
the general conduct of government. Taxes should be just and 
equally apportioned. If the tax assessed is illegal in part, the 
whole tax becomes void. If a taxpayer believes his property is 
assessed too high, thereby making his taxes burdensome, he can 
appeal to the county commissioners for relief. This will gener¬ 
ally be granted when equity demands it. 

Any State or municipality has power to enforce the collection 
of its taxes. A tax becomes a lien upon property, and the State 
has a right to sell it, if the taxes are not paid. The State does not 






250 


LEGAL ADVICE AND LEGAL FOKMS. 


give a warranty deed to the purchaser at tax sale, but simply a 
quit-claim deed, called a tax deed. 

The treasurers of counties are careful to investigate all unpaid 
taxes before a sale of the property takes place. Property sold at 
tax sales can be redeemed by the former owner, if he do so within 
a certain time prescribed by law in each State. 

Personal property on the premises must be exhausted before 
the real estate can be sold for taxes. 

All real estate is assessable, also horses and cattle. 

All taxes, county, township, school or municipal, are a first 
lien from the date the assessment was made on the real estate. 

All churches, meeting-houses, places of worship in general, 
and whatever ground surrounds the same, burial-grounds not pri¬ 
vate or held by incorporated bodies, hospitals, colleges and semi¬ 
naries, all institutions of learning, benevolence and charity, court 
houses and jails, are exempt from all county taxes. 


NUISANCES* 

Definition. —A nuisance is an obstruction or injury imposed 
by one person upon another; anything that conflicts with the legal 
rights of another to his discomfort or annoyance. A violation 
of another’s legal right alone does not constitute a nuisance, but 
inconvenience, discomfort or injury resulting from the violation, 
constitutes the nuisance. 

A public nuisance is one that effects not only one person, but 
the whole community, or a part thereof. All obstructions to pri¬ 
vate or public roads are nuisances. The court imposes a fine, or 
imprisonment, or both, upon the person maintaining a nuisance. 
If the nuisance is still in existence when the fine, etc., is imposed, 
the court directs the person fined, or the sheriff of the county, to 
remove it. 

Common nuisances come under the head of public nuisances. 
Horse racing for money, by an old statute, is a common nuisance. 





( 251 ) 


ISOLATION. 





























































































































































































































































































































































































































































LEGAL ADVICE AXD LEGAL FORMS. 


251 


Disorderly houses, gambling houses, and ferocious dogs, or cattle 
of any kind running at large, especially in a city, are common 
nuisances. Offenses tending to corrupt the public morals, such as 
posting of indecent pictures, and the circulation of obscene books 
and pictures, are also common or public nuisances. 

A pig-sty in a city, a stand for the sale of goods obstructing the 
sidewalk and a crowd blocking the sidewalks are nuisances. 

A corporation is regarded in the same light as a private citizen 
when it oversteps its corporate rights and maintains public nui¬ 
sances. 

A private nuisance is confined to individuals; a public one 
reaches a whole community. The person injured by a private 
nuisance may sue out an injunction against the person causing 
it and thereby prevent it An injunction may be taken out 
against a disorderlv crowd, a disorderlv or bawdv house, or anv 

W V 

similar nuisance, 

A water nuisance. A person owning land bounded by a 
stream, owns to the middle of the stream, and if he owns on both 
sides he owns the bed of the whole stream. If the channel is in 
any way diverted from the river bed, the owner of the property 
adjoining has the use of the soil left derelict by the stream. He 
mav also erect a dam in the river or stream, but must first obtain 
consent from owners above and below the proposed dam. A per¬ 
son who pollutes a stream by the dumping of garbage, waste or 
offal is wm 1 tv of maintaining a nuisance. 


FISH LAWS. 

Xo person is permitted to use a seine, drift net, or net of any 
kind in catching fish. Host fish can lawfully be caught only with 
hook and line. Shad, herring and sturgeon may be caught with 
net*. 

I: is unlawful to use fish-baskets, eel weirs, brush or gill nets 
in catching fish. 










252 


LEGAL ADVICE AND LEGAL FORMS. 


Fishing on Sunday is illegal and punished by fine or imprison¬ 
ment. The explosion of dynamite in a stream for the purpose 
of killing fish is illegal. 

Fish wardens, sheriffs, deputy sheriffs, and in some places con¬ 
stables, have the power to destroy all fish baskets, nets, etc., and 
to arrest the offenders. A fine as large as $100 and as much as 
three months’ imprisonment is the penalty in some States for 
interfering with such officers in the discharge of their duties. 
One-half of the penalties generally go to the prosecutor, or per¬ 
son giving the information, and the other half to the county. 


GAME LAWS. 

Hunting is prohibited on Sunday, and any one convicted of 
this offense is liable to a penalty consisting of a fine and imprison¬ 
ment. 

It is illegal to kill any song bird. It is unlawful to place on 
sale any song birds caught, except those generally sold, such as 
parrots, canary and other similar birds. Birds taken for scien¬ 
tific purposes are not included in this restriction, when the person 
capturing or killing them holds a certificate. These certificates 
are good for one year, under the law of Pennsylvania. 

It is unlawful to kill deer, fawn, etc., for the purpose of selling 
them, in Pennsylvania. 

For the benefit of agriculture and the protection of game, the 
legislatures in many States have passed laws whereby a certain 
amount of money is paid for killing wildcats, foxes, minks and 
any such dangerous animals. A bounty, that is a sum of money, 
is paid by the counties of the States for each one destroyed. In 
Pennsylvania, $2 is given for every wildcat, $1 for every red or 
grey fox, and 50 cents for every mink. 




LEGAL ADVICE AND LEGAL FORMS. 


253 


RUNAWAYS AND WHO IS RESPONSIBLE. 


A person who owns or uses a team should always he cautious 
in order that no damages are done by way of a runaway. 

If a horse knowm to he quiet should become frightened at a 
bicycle, railroad train, or any obstruction in the road, and the 
driver lose control of him, the owner is not liable for damages 
resulting from his fright. Should a horse known to he vicious 
run away and injure any person the owner is responsible, unless 
he can prove that the horse became frightened at something. 

A person who enters a pasture, and is injured, may recover 
damages, if he can give cause for entering the other’s land, and 
can prove that he took precaution. 

The owrner of cattle that injure a person, cannot be held re¬ 
sponsible, if he can prove that he used all reasonable means to 
prevent such an injury being done. 


WHAT IS UNDERSTOOD BY THE CLEARING 

HOUSE. 


The Clearing House is a place established by banking institu¬ 
tions in large cities, to which a clerk from each bank goes each 
day, and w T here balance sheets are made out. This plan obviates 
the necessity of the messenger of banks running from bank to 
bank collecting sums of money and exchanging checks. The 
practicability of this can readily be seen in a city like Hew York 
or Chicago. 

The method of conducting a Clearing House is as follows: In 
a large room, centrally located, each bank having a membership 
in the Clearing House has a desk. These desks join each other 
in an oval shape. At half-past eight o’clock every morning, a 
messenger and clerk from each bank appear, bearing sealed en- 






254 


LEGAL ADVICE AND LEGAL FORMS. 


velopes containing checks previously arranged for each bank 
that is a member of the Clearing House. The envelopes are de¬ 
livered to the representatives of the bank upon which the checks, 
or drafts, are drawn. The amount received from each bank is 
recorded on a tally sheet, together with the amount he brings for 
each bank. The difference is what he owes to the Clearing 
House, or vice versa. 

These differences are settled in the following manner: If a 
clearing house owes a bank, the money is paid to the bank mes¬ 
senger by means of a Clearing House certificate, issued by the 
Government, and obtainable from the Clearing House manager 
for its face value. If a bank owes the Clearing House, the money 
is paid by means of the Clearing House certificates to the Clear¬ 
ing House manager. These certificates are obtained previously 
by the payment of their face value in gold. It can readily be seen 
that the Clearing House accounts balance every day. 

The amount due from the bank to the Clearing House must be 
paid before 12 m.; otherwise the governing committee declares 
the bank insolvent and rules it out of the Clearing House. To 
protect the bank’s business, each bank must deposit sufficient gold 
to cover any possible balance against that bank that day. All 
odd amounts under thousands are settled by bank due bills on the 
one side, and by Clearing House checks on the other. 

Mistakes are impossible under this method, and not one dollar 
of actual cash is used. The whole work for many banks is done 
accurately in half an hour. Each bank is numbered. Any mis¬ 
takes or protested checks are settled by the two interested banks. 
Messengers arriving late are fined one dollar each. The transac¬ 
tions between two banks amounting sometimes to many hundred 
thousands of dollars, can be closed by the payment, perhaps, of a 
few cents. 


LEGAL ADVICE AND LEGAL FORMS. 


255 


SOME THINGS ABOUT MONEY. 

United States, or national, bank notes are numbered, and are 
engraved with a characteristic letter upon it. There are four 
significant letters used, A, B, C, D. To find out the letter that 
a note should bear, divide the last two figures of the number of 
a note by four. For instance, the number on the note isE41,- 
704,347, divide 47 by four and there will be a remainder of 
three. Thus the letter on the note would be C. This letter is 
not the one before the number of the note, but an engraved one, 
usually near the picture on the face of a note. If the remainder 
is one, the letter is A; if two, B; if three, C, and if no remain¬ 
der, D. 

The small M stamped on the neck of the liberty head of a silver 
dollar is the initial of Mr. Morgan, the die-maker. Other initials 
on coin stand for the mint where the money was made. 

Here is a good rule for measuring when you have no ruler. 
Take the change in your pocket and for every cent you have f 
of an inch; for every half dollar, 1J inches, and for every dol¬ 
lar, 14 inches. 

SOME POINTS ON CHANGING MONEY. 


First of all, be sure to receive the money for goods sold. 

It is w r ell to consider the amount of the purchase as money 
already counted. For example, a person’s bill amounts to $1.13 
and you are handed a five dollar bill; count out twelve cents to 

C t ' 

make it $1.25, then count sufficient dollars and quarters to make 
$5.00, handing the purchaser the amount above the $1.13. 

To be right, always count your change as soon as you receive it. 

COUNTERFEIT MONEY—HOW DETECTED. 

On all genuine bills, the work is done with great skill. All 
counterfeits are defective in some way. Examine the form and 







1 


256 LEGAL ADVICE AND LEGAL FOKMS. 

feature of all human figures on the notes. If the forms are 
graceful and the features distinct, examine the drapery, the hair; 
then the lettering, the title of the bank, and the handwriting on 
the face of the note; observe the imprint, or engraver’s name. 
Counterfeiters never get the imprint perfect. The shading in the 
background of the vignette, or over or around the letters forming 
the name of the bank, is perfect and even in a good bill, but ir¬ 
regular and defective in a counterfeit. Examine the figures on 
the other part of the note containing the denomination, also the 
letters. See that silk threads are woven in the bill. This can 
be done by holding to the light and is, after all, the surest way 
to detect a counterfeit. This weaving of silk thread in the note 
is a secret to the government. Examine the die-work around 
the figures signifying the denomination, and note if this is of the 
same character as that which forms the ornamental work sur¬ 
rounding it. TTever take a bill that is deficient in any way, and 
if your impression is bad examine in all the points named above. 
Examine the name of the State, of the bank, of the town, where 
it is located. The defects can plainly be seen in a note of an in¬ 
solvent bank, whose notes are sometimes altered and passed. 





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The following collection of recipes in the cooking department 
has been contributed by many of the most skillful housekeepers 
of our country. It has been our aim to give only those which 
have stood the test and which are, as a rule, practical for every¬ 
day life. Good cooking, although one of the neglected branches 
of housekeeping, is most essential. We believe in good dinners 
and plenty of them, because good living is one of the first features 
and safeguards of the happy home. This is the material that 
furnishes good citizens, with healthy stomachs, good digestion, 
muscle, good disposition, strong brains and capabilities generally. 
Sometimes when women partake of delicacies from the hands of 
experienced cooks, w r ho present them in their nearest approach of 
perfection, it inspires them to build a reputation for themselves, 
at home and among their neighbors. Although we want com¬ 
mon sense in cookery, we grow tired of one thing and desire to 
change the bill of fare. This can easily be done when you have 
such a collection of recipes as we give here. This is no common 
list gathered by one author, but the choicest recipes that have 
been tried and improved by accomplished housewives. We have 
aimed to give those which are the most practical and economical, 
and w 7 e have gone to an additional expense to have some of them 
tested just before putting them in the book, to satisfy ourselves 
that they are what we represent them to be. 

It will not be necessary to furnish the names of the contributors 
after having tried many of the recipes ourselves, because we can 
fill that space with good recipes, and the many thousand persons 

257 












258 


COOKING DEPARTMENT. 


buying this book will not care to know the names of persons who 
may be strangers to them, but only to know that the recipes are 
good. Although we have aimed to give the most practical and 
economical recipes, we publish a great variety, so as to please all 
classes of people, hence we include many delicacies that will not 
be unwelcome to the majority of families. 

HOW TO CARVE. 

PRACTICAL AND USEFUL SUGGESTIONS UPON THE ART OF 
DISSECTING FOWLS AND HOW TO CARVE A JOINT. 

Carving should be considered a necessary part not only of 
every man’s, but of every woman’s education. 

To be a good carver is to possess a very desirable accomplish¬ 
ment. Of course, if the head of the family is one of the sterner 
sex, it is his duty to preside at the head of the table where the 
joint is placed. But in case of an emergency the lady of the 
house may be called upon to do the carving, and if unskilled in 
the art how awkward the situation becomes. 

If a young married woman knows nothing of carving and her 
husband does, then it would be a good idea for her to watch him 
closely at the work and occasionally to perform this duty herself 
under his instruction. If neither of them knows how to handle 
a carving knife and fork, they will have to rely upon written in¬ 
structions, and ten chances to one they will land the goose under 
the table in their attempts to “place the fork firmly in figure 
four.’’ However, confidence soon comes with experience, and 
practice will soon make a perfect carver. 

To carve with ease and despatch it is essential that one should 
be provided with sharp carving knives, which vary in size and 
shape according to the purpose for which they are intended. 

Bor carving a big joint like roast beef, either rib or sirloin, or 
a piece of corned beef, like the round or rump, a long, slim blade, 
somewhat pointed toward the end, is required. The knife known 





COOKING DEPARTMENT. 


259 


in the hardware shops as the French beef carver is the best for 
this purpose. 

For roast or boiled leg of lamb or mutton or for ham, a shorter 
knife may be used, but the blade must be as thin. 

A GAME KNIFE. 

For poultry, game or birds of any sort, a short, sharp pointed 
and somewhat curved blade is necessary. 

There is a capital carving knife for poultry in the market called 
a bird carver. It differs from the game carver in having a sort 
of scissors attachment, with which the ends of the wings and 
other small bones and tendons may be snapped off. 

Always have your knife strong and yet as light as compatible 
with the strength required, the edge very sharp, and a good steel 
and knife sharpener at hand. 

A good and experienced carver does not need and never will 
use a guard fork. They are heavy and cumbersome, and a nov¬ 
ice will soon manage to dispense with them and use the ordinary 
fork. 

Fancy and ornate carving knives and forks should be relegated 
to the morgue, and carefully kept to be admired but never used. 
The plainer the handle the more easily grasped and the more 
deftly manipulated. 

In selecting your large pieces of meat, see that the butcher 
properly divides the joints of the necks and loins, as this ma¬ 
terially facilitates the work of carving. 

The seat should be sufficiently high to command the table, thus 
rendering rising unnecessary. 

For serving fish a broad silver knife or trowel is to be preferred, 
as it preserves the flakes of flesh entire. 

LAMENTABLE IGNORANCE. 

The majority of people are not only unversed in the art of 
carving and dissecting poultry and game, but they are lamentably 






260 


COOKING DEPAKTMENT. 


ignorant of the parts, not knowing white meat from dark, or 
which are considered the choicest hits, and yet all these things 
may be learned by a little tact and observation. 

A sirloin roast should first be freed from the bone at the big 
end, then cut in thin slices toward the point. If the tenderloin 
is left in, it should be carved across and down to the dividing bone. 

A rib roast should be cut from the butt end, carving the slices 
lengthwise with the ribs. 

A roast or boiled leg of mutton should be cut from the thick 
part of the thigh first in rather thin slices to the bone. Then 
turn the joint over on the platter and cut straight to the bone, and 
be sure to cut across the grain, as all meats should be cut in carv- 
ing. 

.Roast or boiled ham may be carved by passing the knife to the 
line about midway across the ham, cutting in very delicate slices, 
as an appetizer, or thicker, according to taste. For this a very 
sharp and thin blade is indispensable. 

Poultry. —Poultry requires more care than any other thing 
brought to the table. The white meat is generally considered 
a great delicacy. A fowl may be removed from the dish to the 
carver’s plate. The fork should be placed in the centre of the 
breast, and the carving done along the sides. Insert the knife 
next under the leg, cut downwards as far as the tail; separate it 
near that point, and in jerking the leg back the other parts will 
separate. Then separate the wing with the edge of the knife 
in the same manner as you did with the leg. Do likewise on the 
other side. Remove the neck-bones by putting the fork through 
them. The breast must be separated by cutting right through 
the ribs, with the fork sticking in the breast. Then turn the 
fowl back upwards and cut it to pieces. The wings and breast 
are considered choice parts. 

Turkey. —A turkey roasted or boiled should be carved by 
placing the head end toward you. Take off the wing first, then 


COOKING DEPARTMENT. 


261 


the first joint of the leg, then the thigh. Leave the breast whole, 
to be sliced commencing at the wing and cutting straight into 
the bone and up to the point of the breastbone, a little diagonally, 
till all is served. This is a much better way than is commonly 
done by carving the breast lengthwise. The side bone is to be 
removed by placing the fork firmly in the breastbone and work¬ 
ing the knife up from the tail. 

Geese. —The breast should be cut first; next the legs and 
wings. To take the wing off, place the fork in the pinion, in the 
small end, and press it close to the body. Separate the joint with 
the knife, and cut off the wing. The legs are separated from the 
body in the same way as the legs of chickens. Ducks are carved 
in the same manner as geese. 

Pigeons are carved usually into four pieces. Many persons 
cut the bird through the middle and serve in halves. 


SOUPS. 


The chief art in making good soups lies in the proper blending 
of the different flavors, and one of the most important points in 
making good soup is to have good material. Solid meat should 
be changed into a liquid if we would make our soup a perfect 
food. 

Put the meat into cold, soft water (use soft water because it 
penetrates the tissues more readily than hard water), and by do¬ 
ing so it softens the meat in a way that the juices are allowed to 
escape more easily. Let it be on the fire long before it comes 
to a boil, and never use any salt until the soup is done. Salt 
hardens the water, and we have found that this is not so good as 
soft w r ater. Before the soup comes to a boil, the scum should 
be taken off; take off all the fat. Simmer the soup slowly so 
that the strength of the meat will be extracted. When many 
vegetables are used, about two tablespoonfuls of salt are neces¬ 
sary to a gallon of soup. Less salt is necessary if few vegetables 




262 


COOKING DEPARTMENT. 


are used. If nearly a quart of water to every pound of meat is 
used, it will make good soup. Always add boiling water if the 
water wastes and more water is needed. Do not use lukewarm 
or cold water. Be sure to keep the kettle covered so that the 
strength does not go with the steam. 

If soup is not all used, the second day it will be just as good 
as when made if brought to a boil. It should be left in a shal¬ 
low dish or pan in place of the kettle. It should not be covered, 
and before using the second time all the fat should be removed 
from the top. It is best always to use a porcelain lined kettle, or 
better still a granite iron kettle, because the acid juices of the 
meat act upon metal and gives the soup an unpleasant or bitter 
taste. 


SOUPS FROM STOCK. 


This soup really forms the basis of soups. It is the imthick- 
ened broth from any meats to form strength of soups. ISiever 
use cooked or stale meats when a clear soup is desired. Always 
select the flesh from an old animal, because it has more flavor 
than that of a young one, and it will be found that brown meats 
contain more flavor than white meats. Many people cut the 
bone fine because it contains great strength. 

Take one shin of beef, weighing about three pounds; two or three 
quarts of water, a small turnip, one stalk of celery, a little parsley, and 
about two-thirds tablespoonful of salt. To this can be added, if de¬ 
sired, a few cloves and a small onion. The meat should be wiped well 
and taken from the bone. The bone should be sawed in several pieces 
and the marrow taken out, or else mash the bone. Put the bones in 
the kettle and lay the meat on top of them, then pour in the water and 
let stand on the back part of the stove about an hour; then place it over 
the fire for nearly half an hour, till it begins to steam. Now add a 
small cup of cold water, and take off the scum. The soup should then 
simmer three and three quarter hours, after which the vegetables 
should be added, then let simmer nearly an hour longer. It should 




COOKING DEPARTMENT. 


263 


next be strained through a fine sieve and the salt added. Stand it in 
a cool place and take the grease off the surface when cold. It can 
then be used. 


POTATO SOUP.—Peel and slice one dozen potatoes, put them in a 
kettle and pour a quart of water over them; boil thoroughly until the 
potatoes are done. Then add a little butter and two teacupfuls of 
milk; stir this till the butter is melted. Thicken with a tablespoonful 
of flour and butter mixed together, and season with salt and pepper. 


CHICKEN SOUP.—Clean a large chicken and put it in a soup kettle; 
then add enough water to cover it, one large onion, two or three sprigs 
of parsley and a stalk of celery. The kettle should be well covered 
and the contents left to boil till the meat falls from the chicken. Strain 
the soup through a colander and put it again in the kettle; add three 
tablespoonfuls of rice and let it boil until the rice is soft. Season with 
salt and white pepper. After the soup is in the dish, add the breast of 
the chicken (cut in dices) and serve. 


TOMATO SOUP WITHOUT MEAT.—Take one quart of tomatoes, one 
quart of milk, one pint of water. Boil the tomatoes and water together 
for twenty minutes, then add one teaspoonful of soda and the milk, and 
let it come to a boil. Season with salt, pepper and butter; thicken with 
cornstarch and strain through a sieve into a tureen. 


CREAM OF RICE SOUP.—Boil in a quart of white stock one-half cup 
of rice; put sliced onion and celery in muslin for seasoning and take 
these out when the soup is strained. Add salt and pepper to taste and 
a pint of hot milk. Add a little cream before serving. 


OX-TAIL SOUP.—Cut an ox-tail in pieces an inch long and wash well 
in cold water. Put in a soup kettle with enough cold water to cover, 
set it over the fire till it gradually reaches the boiling point, then drain 
and dry; this is then rolled in flour seasoned with pepper and salt; 
put it over the fire in a saucepan containing two tablespoonfuls of 
butter, and let it brown. While the ox-tail is browning, peel and cut 
in small pieces one large onion, a carrot and half a turnip. Add the 
vegetables to the ox-tail when browned and add two quarts of boiling 
water; season with pepper and salt and boil the soup slowly for three 
hours, then add a teaspoonful of Worchestershire sauce (or any other 







264 


COOKING DEPARTMENT. 


sauce can be used if preferred), and the soup is ready to serve. If the 
soup is not thick enough when done, a little flour dissolved can be 
added. 


TURKEY SOUP.—Put the meat and bones of cold turkey in a soup- 
kettle and cover with two quarts of cold water; a stalk of celery should 
be added to give a little flavor to the soup. Cover the kettle tight and 
let the contents boil for two hours. Strain it through a colander just 
before serving and put it back in the kettle, season with a little salt and 
pepper and thicken with flour dissolved in water. 


STRING BEAN SOUP.—Take a quart of string beans and remove all 
the strings from them; cut them in small pieces and wash in cold 
water, then boil them in salted water until tender enough to be mashed 
through a colander, using a potato masher. After the beans are pre¬ 
pared in this way, put two tablespoonfuls of butter and two of flour 
in a sauce pan and set over the fire—stir it until both are smoothly 
mixed, then gradually stir in two quarts of boiling water. The bean 
pulp is added as soon as the soup boils. Season with salt and pepper 
and boil once, then serve. 

Bean soup is much improved by adding a little mace just before 
serving. 


BOUILLON.—Put four pounds of juicy beef into a large soup pot, 
a large knuckle of veal, two turnips, two carrots, one bunch of pot-herbs, 
a small pod of red pepper, two small onions, salt, and a half teaspoonful 
of celery salt. This is then to be covered with six quarts of cold water 
and boil for six hours. Strain and stand in a cold place over night, and 
when the fat has formed a cake over the top remove it and heat the 
stock, having added a wineglass of sherry wine. The soup gains a 
certain flavor if the wine is boiled in it that can be given in no other 
way, but a certain amount of strength is lost, so that it is best to add 
a little more when the soup is ready to serve. 


CREAM OF CELERY SOLTP.—Three celery roots, washed and cut 
into pieces; cover with water and boil till tender; then press through 
a sieve. Put one quart, of milk in double boiler, add small slices of 
onion and the celery water. Rub together one tablespoonful of butter 
and two of flour and stir into the boiling soup; add pepper and salt 
and sene. 







COOKING DEPARTMENT. 


265 


SOFT CLAM SOUP WITH TOMATOES.—Wash well a pint of soft 
clams so as to remove all the sand. The water in which they are 
washed should then be strained through a fine towel. The hard part 
of the clams is then cut away from the soft portion and the latter is 
then put in a cool place till the soup is nearly done. The hard parts of 
the clams are chopped very fine and put in a saucepan with the water in 
which they were washed, also an onion peeled and sliced, a pint of 
canned or fresh sliced tomatoes, a small red pepper and two teaspoon¬ 
fuls of salt. Cook all these ingredients together for an hour, then 
strain it through a fine colander. Put the soup again on the fire after 
it has been strained and add half a pint of milk, four tablespoonfuls of 
finely-powdered cracker dust, a tablespoonful of butter and the soft 
portions of the clams. Stir constantly till it boils. Let it boil for a 
minute, then season with salt and pepper, and serve hot. 


MOCK TURTLE SOUP.—Get a pair of calf’s feet and the head, having 
the skin on; partly boil the feet and head. Take the meat from the 
bone and cut in small pieces; return the bones to the liquor and simmer 
together with a good piece of lean beef and a knuckle of ham, some 
spice, a bunch of herbs and some vegetables. Strain the soup when 
well reduced and add the meat. Stew until well done, then thicken 
with butter and flour, add lemon that has been cut in small bits, egg 
balls, a few truffles, a little wine, force meat balls and some mush¬ 
rooms cut in pieces. The soup is colored with a little caramel and 
served at once. 


SAGO SOUP.—Take one-half cup of sago, wash it carefully, and boil 
slowly in one quart of water for three hours. Add three quarts of 
stock; boil, and serve with croutons. 


HOW TO COLOR SOUP.—Make amber color by adding finely grated 
carrot. Red is obtained by red-skinned tomatoes, from which the skin 
and seeds have been strained out. Only white vegetables should be 
used in white soups, as chicken or veal soup. Spinach leaves, powdered 
and the juice pressed out and added to the soup give a fine green. Use 
clear stock for brown soup. 


CLAM CHOWDER.—Strain 18 clams and put the liquor in a sauce 
pan. Put the clams in a chopping bowl, with two medium sized pota¬ 
toes, five small onions and three slices of fat salt pork. Chop well; add 






266 


COOKING DEPARTMENT. 


a cupful of tomatoes and pour all into the sauce pan with clam liquor. 
Boil slowly four hours; ten minutes before serving add a cupful of 
milk; thicken with flour. 


BARLEY BROTH.—Into a gallon of water put two pounds of lean 
mutton and heat slowly. Chop one onion and one turnip; wash one- 
half cup of pearl barley. To these add the meat and cook three hours. 
Season with pepper, salt and parsley. Take the meat out while whole. 
The meat can be cold for the next day. 


MUTTON BROTH.—Cover three pounds of neck of mutton and scrag 
with three quarts of water. Then add one large onion, a stalk of cele^ 
and a small turnip. Cover the kettle well and let the contents boil till 
the mutton is in shreds, then strain the soup through a colander and 
put it back in the kettle; to this add a gill of rice; season with salt and 
pepper and let the soup boil until the rice is soft. 


LOBSTER SOUP.—Cut away the flesh, fat and coral from a freshly- 
boiled lobster; then cut the meat in small pieces; put two heaping 
tablespoonfuls of butter and two of flour in a sauce pan and set it over 
the fire; stir them until they bubble; to this gradually add three quarts 
of boiling water and stir till the soup is very smooth. Then add the 
lobster, prepared as directed, and season the soup highly with red pep¬ 
per and salt. Let it boil five minutes and serve hot. 


CORN AND BEAN SOUP.—Cut lengthwise through the center of the 
grain of twelve large ears of corn or eighteen small ones; scrape the 
cob with the back of a knife into a platter, so as not to leave any of 
the milky juice escape. Then let the cobs boil thirty minutes in two 
quarts of water. Take the cobs out and divide the water into halves, 
in one half put the scraped corn and in the other a slice of pork six 
inches long and one-half inch thick, and one pint of fresh lima beans. 
One onion and a small piece of celery may be put in to flavor the soup, 
but should be taken out afterwards. When the beans are tender put 
in the scraped corn and, if needed, add pepper and salt; let the whole 
start to boil; when ready to serve add a teacupful of hot thick cream 
with the pork; the pork should be cut in strps. The soup is now ready 
to serve. 


LEEK SOUP.—Take a five cent bunch of fresh leek and cut it in 
quarter inch rings; grate, or cut in small pieces, three medium sized 







COOKING DEPARTMENT. 


267 


potatoes, a lump of butter the size of a walnut, one and one-half pints 
of fresh milk and one hard boiled egg which has been cut in rings. Put 
the leek in a dish and cover well with water and boil for twenty 
minutes. Then add the potatoes and boil twenty-five minutes longer. 
Season well with salt and pepper. Lastly add the milk, and when 
almost boiling take off the stove. Just before serving add the sliced 
egg and butter. This is a very nourishing soup and with a little bread 
and butter it will be sufficient for a mid-day meal. 


. PEA SOUP.—Get the’ end of a smoked ham weighing two or three 
pounds, and not too fat; put on to boil with one small carrot, one onion 
and two medium-sized potatoes (whole) and three quarts of boiling 
water; boil one hour, strain; thoroughly rinse ham in hot water and 
place in kettle with strained stock, together with one cup of split peas 
(the kind that comes prepared for soup, which need no soaking), boil 
one hour, add salt and white pepper to suit the-taste; when done add 
two or three tablespoonfuls of tomato catsup; if too thick, add boiling 
water and serve at once. 


ASPARAGUS SOUP.—Take three pints of soup stock, one large 
bunch of asparagus, cut into short lengths, the woody parts by them¬ 
selves; one cup of milk, one tablespoonful of butter rolled in one table¬ 
spoonful of prepared flour, pepper and salt; put the stock over the fire 
with all the stalks and one-third of the green heads; cook until the 
asparagus can be rubbed through a colander, leaving the wood behind; 
rub all through that you can easily; return the soup to the fire, season 
and bring to a boil; droj) in the reserved heads cut into inches; cook 
until these are tender, in another vessel; heat the milk, stir in the flour 
and butter and add to the soup; line a tureen with dice of fried bread 
and pour the soup upon them. This is an elegant dish. 


CLAM SOUP.—One and one-half dozen clams, one cup mashed pota¬ 
toes, three hard eggs, butter the size of an egg, one and one-half tea¬ 
spoonful allspice, dash of red pepper and one quart of milk; put on 
clams, and let come to a boil; strain, chop fine, and put back on stove; 
add milk, potatoes, allspice, pepper, and the eggs cut fine, add butter 
last. 


CREAM OF FRESH MUSHROOMS.—Wash and peel carefully a quart 
of fresh mushrooms; boil them in a quart of water until they are soft 
enough to rub through a sieve with a potato masher; then make a 






268 


COOKING DEPARTMENT. 


cream soup as follows, and stir the pulp of the mushrooms into it: Put 
two tablespoonfuls of flour and two of butter into a sauce pan; stir 
them together over the fire until they begin to bubble, then stir in 
gradually a quart of hot milk and a pint of boiling water; season with 
salt and pepper and a little nutmeg grated. Let the soup boil. Begin 
to serve after adding the mushroom pulp. 

CREAM TOMATO SOUP.—Put a can of tomatoes, with one quart of 
water, and strain them through a wire sieve. Cook one hour and then 
put in one pint of rich sweet milk with two tablespoonfuls of flour 
stirred into it. Then a lump of butter the size of a walnut; salt and 
pepper to taste. If the milk should curdle strain it again. 

EGG VERMICELLI.—Put two cups of milk in a dish and bring to a 
boil; stir two tablespoonfuls of flour in one of melted butter; add to 
it milk; cook five or ten minutes, until thick; then add the whites of 
six hard boiled eggs; cut fine; season with salt and pepper to taste; 
put the yolks through a sieve and serve on top of dish; garnish with 
parsley. 


FISH. 


BOILED SALMON.—Wash the fish well in cold water, wipe carefully 
and rub inside and out with salt. Wrap in cheese cloth and place in a 
boiler, cover with boiling water, add one teaspoonful of salt and sim¬ 
mer. Take from water as soon as done, remove cloth, place fish on 
plate, garnish with lemon and parsley. 


WHITE FISH BOILED.—Lay the fish open same as in broiling, and 
put it veith back down into a baking pan; nearly cover with water, salt 
according to size. Cover the pan and simmer one-half hour. Spread 
with butter. Garnish with hard boiled eggs. Have enough for a cup¬ 
ful over to be used another day. 


BAKED ROCK FISH.—Wash the fish well in cold water, wipe dry, 
salt well, fill with bread dressing and sew the opening up with soft 
yarn. Score one side of fish, making gashes about one inch apart, in¬ 
sert small strips of fat pork, place in baking pan, dredge thickly with 
salt, pepper and flour; cover bottom of pan with boiling w^ater and 
bake in quick oven fifteen minutes to every pound, basting every ten 
minutes with water in the pan. Garnish with parsley and lemon. 








COOKING DEPARTMENT. 


269 


BAKED FISH.—Pin the sides of a fish and brown in a frying pan 
■with a little lard; pound twenty-five cloves, a little mace, salt, cayenne 
pepper, black pepper, twelve tablespoonfuls of butter, each rolled in 
flour; one large onion, chopped; some parsley, and two handfuls of 
bread crumbs; fill the fish and sew shut. Rub the outside with egg and 
remainder of dressing. Put some slices of pork in the pan, put the 
fish in and brown all, add one pint of water. Fifteen minutes before 
done add one-half pint red wine, some oysters with their liquor; like¬ 
wise some shrimps, tomatoes, mushrooms and truffles. 


BAKED ROE SHAD STUFFED.—Parboil roe in a little salted water, 
in which a few cloves, a bay leaf and a dust of cayenne pepper has been 
added; boil about five minutes; then skim the roe and mix it with a 
large coffee cup of dry bread-crumbs (grated), two tablespoonfuls of 
butter, two tablespoonfuls of chopped parsley, one teaeup of canned 
tomatoes, one tablespoonful of sauce, salt and pepper to taste; after 
cleaning shad dry with towel, rub a little salt and pepper into it; then 
stuff with the above; put in greased baking pan with slices of fat bacon 
strip over the shad, constantly basting with butter and little hot water 
in which a small quantity of lemon juice or vinegar and tomato catsup 
has been added, and just before taking up remove bacon and pour over 
shad a glass of sherry or wine with a dash of tabasco sauce. 


CREAMED SALMON ON TOAST.—Take two cups of milk, heated in 
a double boiler to boiling point; then add one tablespoonful of flour 
and one of butter, rub well together; stir until thickened, salt to taste. 
When thickened remove to back of stove and add one small can of sal¬ 
mon steak or one-half pint of fresh salmon and two hard-boiled eggs 
chopped fine. Have ready six slices of nicely browned, buttered toast 
and pour the cream over these. Serve at once. 

CODFISH CROQUETTES.—Take two cups of cold, boiled codfish, 
picked fine, one-half pint of sweet cream, two tablespoonfuls of flour, 
one-quarter of a nutmeg grated, yolks of four hard-boiled eggs, one 
tablespoonful of butter, one tablespoonful of chopped parsley, salt and 
cayenne to taste. Put the cream on to boil in a boiler; rub the butter 
and flour together and add it to the boiling cream; stir and cook for 
two minutes. Take from the fire and add the fish, the yolks of the 
hard-boiled eggs, mashed fine, the parsley, the nutmeg, salt and cay¬ 
enne. Form into croquettes, dip in beaten egg, roll in bread crumbs 
and fry in hot lard. 





270 


COOKING DEPARTMENT. 


BROILED SALMON STEAK.—Slice about an inch thick and season. 
Wrap the slices in buttered paper and broil over a moderate fire. When 
the paper becomes brown, spread them on a plate. 

Always serve fish warm. 


SHAD WITH PARSLEY SAUCE.—Clean the shad and dry before 
using; place it in fresh water; cut the thick skin in the center of the 
fish with a sharp knife; under the skin is blood, which must be washed 
off; then wash the fish again and cut off the head; cut the fish through 
the center; put in four quarts of salt water and boil a quarter of an 
hour until soft; place the kettle, which contains the fish, on the back of 
the stove until time to serve. 

SAUCE.—Take eight ounces of butter and let it get hot; cut a handful 
of parsley fine; put it into the hot butter; then pour this over the fish 
very hot; if you desire you can put half the sauce over the fish and the 
others serve in a separate dish. 


CREAMED CODFISH.—Take one-half cupful of salt fish, one table- 
spoonful of butter, one tablespoonful of flour, one and one-half cupfuls 
of milk, one egg; pick the fish in small pieces; soak in cold w T ater for 
two hours; place the milk in a pan, but do not scorch it; add the fish; 
cook for ten minutes; mix the butter with the flour smoothly; then 
stir it into the milk; when creamy turn the heat from the dish; add the 
egg, well beaten, and serve without further cooking; add a dusting of 
pepper just before dishing; if cooked after the egg is added, the milk 
is liable to break. 


SALMON CROQUETTES.—One can of salmon, one egg well beaten, 
two-third cup of bread crumbs, salt, cayenne pepper, nutmeg, juice of 
half a lemon; drain off the liquid and mince the fish; melt and work 
in the butter; season, and if necessary moisten with a little liquid; add 
the crumbs; form the parts into rolls, which flour quickly and stand 
in a cold place for an hour; fry in hot fat and serve on a hot plate gar¬ 
nished with fine parsley. 


HALIBUT STEAK.—Wipe dry, remove any discolored places; season 
with salt and pepper; lay in flour, then in meal, then in skillet with hot 
fat. Fish should be cooked quickly, yet be well done. 


DEFILED HALIBUT. Pour over picked cold halibut this dressing: 
Yolks of three hard-boiled eggs, rubbed smooth, and mixed with table- 







I 


COOKING DEPARTMENT. 271 

spoon of butter or salad oil. Then beat in two teaspoons white sugar, 
one each of made mustard, salt and sauce, a pinch of cayenne, and, drop 
at a time, a small cup of celery vinegar. Put over the fish on platter; 
garnish with egg white rings, a round of beet pickle in each link. 


SHELL FISH. 

Oysters come nearer to milk than almost any other common 
food material as regards both the amounts and the relative pro¬ 
portions of nutrients and their food values. 

OYSTERS, QUICK WAY TO SERVE.—Toast enough stale bread to 
cover a platter, put your oysters on the stove, liquor and all, to get hot, 
but do not let them shrivel up; add a lump of butter, pepper and salt 
to taste, when hot enough turn them on the platter with the toast and 
serve hot. These are delicious for tea and can be made in a short time. 


OYSTER PATTIES.—Put ten oysters in a small saucepan and add 
one-half tablespoonful of butter, one-quarter teaspoonful of white 
pepper, one-half teaspoonful of salt, put over the fire and cook until 
the oysters begin to curl; then mix the yolks of two eggs and one-half 
cupful of cream, add this to the oysters, stir over the fire until nearly 
boiling, then remove and fill them into hot patty cases, or melt one-half 
tablespoonful of butter in a saucepan, add one-half tablespoonful of 
flour, stir a few minutes, add the broth from the cooked oysters and 
enough milk to make one cupful in all, stir and cook in a thick, smooth 
sauce, then add the cooked oysters. 


CREAMED OYSTERS.—Procure a pint of oysters; remove the oysters 
with a fork from their liquor into a small saucepan, add one-half of a 
teaspoonful of salt, quarter of a teaspoonful of pepper, strain the 
liquor and add half cup of the liquor to the oysters and half cup of 
milk; mix half tablespoonful butter with half tablespoonful of flour to 
a paste, place the saucepan over the fire, and when it begins to boil add 
the butter and flour. Stir and cook until the oysters begin to ruffle. 
Remove saucepan and serve either over toast or with crackers. 


OYSTER PIE.—Ninety good stewing oysters, six hard-boiled eggs, 
pepper, salt, butter. Make a good pie crust, cut a portion in small 
squares for filling; bake a light brown. Line a pan and partially bake 








272 


COOKING DEPARTMENT. 


under crust and sides. After cooling put in a layer of oysters, and put 
a few extra in center to raise cup, which must be placed in center to 
retain most of the juices, then a layer of egg, cut in rings, pepper, salt, 
a little flour, and bits of butter, with a small quantity of milk and 
oyster juice, according to judgment; then small crusts; continue these 
layers until pan is filled; then cover with crust; bake in good oven 
about a half hour. A very small dash of cayenne improves. 


OYSTERS FRIED WITH TOMATO SAUCE.—Parboil thirty oysters 
in their own liquor, with half a pint of veal broth and an ounce of 
butter; drain on a sieve; return the gravy to the fire with two ounces 
of butter, kneaded with two of flour; add three beaten egg yolks, salt, 
pepper and nutmeg, and boil two minutes; now mix the drained oysters 
with this sauce, and pour into pans to cool. When cold, join the oysters 
in pairs, well overlaid with the sauce; roll in cracker crumbs; then in 
egg, and again in the crumbs, and fry in plenty of hot fat. Lay on a 
warm platter, fill the center of platter with parsley, surround with 
quartered lemons, and serve with tomato sauce. 


TOMATO SAUCE.—Stew one pint of tomatoes with one bay leaf, one 
sprig of parsley, one blade of mace; cook fifteen minutes; strain and 
set aside to cool; melt one tablespoonful of butter in a saucepan, add 
one tablespoonful of flour, stirring until smooth; add one cup of the 
strained tomato juice; cook about three minutes. Pour into a dish 
and serve. 


OYSTER FRITTERS.—Drain the liquor off one pint of large oysters. 
To four eggs, well beaten, add one cup of milk and one of oyster liquor, 
a little salt and flour as if for griddle cakes. Put part of this batter 
into a dish, dip an oyster into the batter and drop into hot fat, not very 
deep in the pan. Brown on both sides. Serve hot. 


OYSTERS—WESTERN STYLE.—Take one pint of oysters; drain off 
the juice and set aside; take porcelain baking dish, grease with butter; 
put layers of cooked potatoes sliced; then layer of oysters; then one of 
grated bread crumbs or crackers; repeat the layers, having the layer 
of crackers on top; put lump of butter on top; pepper and salt to suit; 
add one-half cup of canned tomatoes, strained; lastly, add juice of 
oysters; bake in moderate oven fifteen minutes. A nice dish for 
luncheon. 






COOKING DEPARTMENT. 


273 


FRIED OYSTERS.—To two pints of oysters, suited to taste, one egg 
beaten and half cup of milk added to it; remove oysters from liquor to 
cracker dust; do not dry the oysters, but let the cracker dust absorb 
liquor; then dip in the egg* and milk, return to the cracker dust the 
second time and press firm in it; when wanted have ready a deep fry¬ 
ing pan, with butter and lard, half of each, and when smoking hot, fry 
brown; put on hot platter and ornament with sprigs of parsley and 
quarters of lemon. 


STEAMED OYSTERS.—First, have your pan of hot water, with dishes 
or plates, and a covered dish set in the pan of hot water. Put a tea¬ 
spoonful of sweet butter in the warm, covered dish, so it will melt; 
drain every drop of liquor from your oysters; say about a pint; this 
will serve two people. Have your dish hot before putting the oysters 
in; then cover tight and let them steam. 


OYSTERS AND MACARONI.—Have ready one large cupful of grated 
bread crumbs, the same quantity of grated cream cheese, or others if 
preferred. Break one-third pound of macaroni in pieces an inch long, 
pouring over boiling salted water and boil until tender, drain in colan¬ 
der and pour cold water over and drain. Meantime pare and slice three 
good-sized silver leaf onions. Melt a large spoonful of butter in a gran¬ 
ite pan; when hot add a tablespoonful of flour. Stir until it begins to 
brown, then add the onions and fry to a light brown. Now put a layer 
of bread crumbs in the bottom of a well-buttered bake dish, upon this 
a layer of macaroni and one layer of oysters seasoned with salt, pepper 
and butter, and a sprinkle of lemon juice, on layer of oysters only. 
Next a layer of grated cheese and one of onions, and so on, nearly fill¬ 
ing the dish, having the top layer of bread crumbs. Small bits of 
butter, pepper and salt should be carefully distributed over each layer. 
Pour over this a pint or more of cream or rich milk; cover and bake 
one-half hour; remove cover, brown the top and serve in a bake dish. 
Cold boiled rice or hominy could be used in place of oysters. This dish 
is greatly relished without either rice, hominy or oysters. It would 
then be simply macaroni and cheese. 

OYSTER TOAST.—Take fifteen oysters, chop fine, put in stew pan 
with one-half pint of cream or rich milk. When boiling, add two or 
three well-beaten eggs; when a little thicker than rich cream spread 
on nicely toasted and well-buttered slices of bread. Season with safE 
and white pepper. 





274 


COOKING DEPARTMENT. 


FRICASSEED OYSTERS.—Twenty oysters, two ounces of butter, a 
tablespoonful of flour, yolks of two eggs, a little salt, little red-pepper, 
teaspoonful of lemon juice, a little nutmeg. Put the oysters on the 
fire in their own liquor. The moment they begin to boil turn them 
into a colander letting the liquor run through into a hot dish. Put into 
a saucepan the two ounces of butter. When it bubbles sprinkle in a 
tablespoonful of sifted flour; stir till it cooks. Let it cool a moment, 
stirring well with a wire wisk; then add a teacupful of oyster liquor, 
take it from the fire; mix in the beaten yolks of the two eggs, a little 
salt, little red-pepper, the lemon juice and nutmeg. Beat it well, re¬ 
turn fo the fire to set the eggs without allowing it to boil, put in oys¬ 
ters last and garnish with thin slices of lemon. 


OYSTER SAUTE.—Twenty oysters, two tablespoonfuls of butter, 
four of cracker crumbs, salt, pepper; let the oysters drain in the colan¬ 
der; then season with salt and pepper and roll in the crumbs; have the 
butter hot in a frying pan and put in enough of the oysters to cover 
the bottom of the pan; frj r crisp and brown, being careful not to burn; 
serve on hot, crisp toast. 

BROILED OYSTERS ON TOAST.—Fill an oyster broiler with drained 
oysters. Broil two minutes over a hot fire. Lay on buttered toast, add 
salt, and pepper, and pour over a little hot cream. 


SCALLOPED OYSTERS.—Melt two tablespoonfuls of butter and mix 
with cracker dust. Put a layer of this in a buttered pan, on this place 
oysters and pepper and salt, and continue the layers until the oysters 
are all. Make the last layer of crumbs. Bake a half an hour. Don’t 
use water or milk. 


OYSTERS AND MUSHROOMS.—Twenty oysters, one small teacupful 
mushrooms, either fresh or canned, one teacup of veal stock, one tea- 
spoonful of onion juice, one teacup of cream, lump of butter size of 
walnut, one dessert spoon of sauce and salt and pepper to taste; cook 
mushrooms separately in a little water, put butter in dish, and when 
melted rub in one dessertspoon of flour, then add stock, cream, onion 
juice, sauce, salt and pepper, and lastly, mushrooms and oysters; let 
all boil about five minutes before serving. 


OYSTERS—MOBILE STYLE.—Use large oysters. Dry them thor¬ 
oughly between cloths. Dip them in cracker crumbs, sprinkled with 







COOKING DEPARTMENT. 


275 


salt and pepper. Have your broiler greased with butter, then broil 
them until they are somewhat browned. Select the largest oyster shells 
obtainable, and after thoroughly washing them, place the shells into a 
hot oven and allow them to remain until they are hot. Place the hot 
shells on small plates, allowing one shell for each person, and serve 
the oysters already broiled into the hot shells. Place plenty of butter, 
some lemon juice and sauce in the shell, to suit taste, before the oysters 
are served. 


ROAST OYSTERS.—Select large, fresh oysters, wash and wipe them, 
place the deep shell down, over or on, live coals. When the shell opens 
remove the shallow one, and place the deep shell with its savory morsel 
on a heated platter, to be seasoned by the guest at the table. 


OYSTER SALAD.—Parboil the oysters in their own liquor, drain 
them dry, cut in small bits, mix them with chopped lettuce. Boil five 
eggs, chop the whites, add to lettuce and oysters, put the yolks in a 
dish, add yolks of two raw eggs, with a spoon mash cooked and raw 
eggs, then pour in enough olive oil to make a stiff paste; add mustard, 
pepper, salt and lemon juice to taste. Beat the whites to a stiff froth 
and stir in dressing. Mix all together and have dressed with lettuce 
leaves and fill. 


CREAM OF OYSTER CRABS, VIRGINIA STYLE.—Strain the liquor 
from two pints of oysters, wash in cold water and remove all shells; 
strain the liquor you had from the oysters through a fine sieve or 
strainer; add enough cream or milk to make one quart, add oysters, 
then heat to a boiling point; rub all through a fine sieve or strainer. 
Rub together in a saucepan one tablespoonful of the best butter and 
one tablespoonful of pastry flour until boiling, then add gradually the 
previously prepared oyster preparation and one pint of oyster crabs, a 
little chopped parsley and celery; season with salt and white pepper 
and a dash of red-pepper; bring to boiling point and serve on toast; 
ornament with a few sprigs of parsley. 


MOCK OYSTER STEW.—Wash and shred salt codfish enough to fill 
a cup. Let it simmer in water twenty minutes. Boil one pint of milk, 
thicken with rounding tablespoon of flour rubbed to a paste with spoon¬ 
ful of butter; add a little pepper. Cook over hot water at least ten 
minutes. When ready to serve, put three butter crackers, split and 
browned slightly, or one pint oyster crackers, into a dish; add the fish 
and pour the thickened milk over all. 






276 


COOKING DEPARTMENT. 


BOX CLAM ROAST.—Take twenty clams, open, drain off the liquor, 
chop the meats fine, take a pail that has a tight-fitting cover; in the 
bottom put a layer of bread, then some of the chopped clams, a little 
salt, pepper and butter; then another layer of bread, then of clams, 
and seasoning until your pail is about three-quarters full, pour in the 
liquor and put on the cover. Set the pail in a kettle of hot water and 
boil for about one and a half hours. The steam from this process cooks 
the clams thoroughly and makes a delicious dish. 


CLAM BROTH.—Before opening the clams and securing the juice, 
the shells should be rubbed, thoroughly with a brush and washed. The 
clams are then put into a saucepan, with a teacupful of hot water to a 
dozen clams. They are then covered and left to steam till their mouths 
open; the clams are then taken out and the juice poured from them. 
In making clam broth the liquor should be drained from a dozen clams 
and put over the fire in a porcelain saucepan. The clams should not be 
added until the liquor reaches a boiling point; they are then put in 
and left to cook slowly for fifteen minutes. Remove them from the fire 
and strain through a fine sieve. The liquid should be seasoned with a 
little pepper and put where it will keep hot. In the meantime heat a 
cup of part milk and part cream to boiling point; mix a teaspoonful 
of cornstarch or powdered arrowroot with a heaping teaspoonful of 
butter and put it into the boiling liquid. Stir all the time and cook 
for a few minutes; add the clam juice, and quickly take it from the fire 
as soon as heated. Serve with unsweetened wdiipped cream. 

LOBSTERS.—Take one boiled lobster, one pint of cream, half pint of 
sherry wine, quarter pound of butter, yolks of four eggs, salt and red- 
pepper; cook lobster, sherry and butter together for three minutes; 
then mix in the cream, thicken up with the yolks of eggs, season with 
salt and pepper; cook altogether for three minutes. Serve on dry toast. 

CREAMED LOBSTER.—Take one or two cans of fresh lobsters, cut 
lobster meat into small dices, then take one pint of cream, add a little 
cayenne pepper and salt; place the cream in a dish and allow it to 
cook slowly until small bubbles appear around the edge of dish; then 
add the yolks of four or five eggs, which have been beaten together to 
a froth. The moment the small bubbles appear around edge of dish 
add the beaten yolks, and whisk cream and yolks together in dish 
briskly a few seconds. Add a little good sherry and lobster dices. Stir 
all together; serve on small plates or deep dishes. 





COOKING DEPARTMENT. 


277 


DEVILLED CRABS.—To the meat of ten hard shell crabs, boiled fif¬ 
teen minutes, and chopped, add three tablespoonfuls of stale bread 
crumbs, one-half wine glass of cream, the yolks of three hard boiled 
eggs, chopped; one tablespoonful of butter, pepper and salt to taste, 
mix all together and put back into the shells; sprinkle with bread 
crumbs, small bits of butter and brown in a quick oven. 


DEVILLED LOBSTER.—One can of lobster, one pint of rich cream, 
one tablespoonful of flour mixed with the cream to thicken, little ca¬ 
yenne pepper, salt the lobster. Put lobster and cream on fire and let 
them come to a boil. Add flour and a little butter and let it cook a little 
longer. Remove from fire and cover with rolled crackers and put in 
the oven to brown. 


POULTRY AND GAME. 

EXCELLENT WAY TO COOK AND SERVE CHICKENS.—After the 
chicken has been cut open through the back, flatten the breast bones 
a little by pounding them with a wooden mallet. Lay the chicken, 
with some slices of salt pork, in a shallow baking tin, and place the 
pan in a hot oven. Pour a little salted water into the pan and add a 
little frequently while in the oven. Take chicken from the pan when 
about half cooked and place it upon a broiler over a clear fire. The un¬ 
der side of the chicken should be broiled and then turned and the skin 
side cooked to a delicate brown. Place it, when cooked, upon a heated 
platter, and sprinkle it with pepper and salt and pour some melted 
butter over it. Parsley chopped fine should be sprinkled over the 
whole. A chicken that is cooked in this way will be more evenly and 
thoroughly cooked, and it has the delicate flavor of broiling. 

ROAST TURKEY.—Choose a young one; about nine pounds is best. 
Clean the inside and wash thoroughly, but be sure to dry it well. For 
stuffing, one small loaf of dry bread, grated fine, rub into it a piece of 
butter, size of an egg, one small teaspoonful of pepper, and one of salt; 
sage if liked. Sew up both ends so stuffing cannot cook out. Put the 
giblets on the underside of fowl so they will not dry. One teacupful of 
water should be put in the pan. The fat taken from the inside should 
be laid upon the breast, and it should be frequently turned and basted, 
while cooking. The time for a bird of this weight should be about 
three hours. If it should be inclined to bum the skin brown before it 
is done through, grease a piece of paper and place over it. When the 






278 


COOKING DEPARTMENT. 


turkey is taken out, a tablespoonful of flour should be stirred into the 
gravy until brown; then chop up the giblets fine, and pour them over 
the gravy. If you prefer, the latter can be stewed into gravy instead 
of placing under the turkey. 


FOWL.—Turkey is considered the favorite national bird for the holi¬ 
day, but not every one appreciates the flavor of this fowl, and so geese, 
ducks and chickens will have to receive their share of attention. 

In choosing poultry, bear in mind that it should be young and plump 
in order to be tender, and you should see that the skin is fine grained, 
the breast full fleshed and broad, the legs smooth, and the birds should 
be heavy in proportion to size. Geese and ducks should have yellow 
and flexible legs. In chickens, the white-legged should be chosen for 
boiling, and the dark-legged for roasting. 


ROAST GOOSE.—A goose should be stuffed with about two ounces of 
onions, one ounce of sage, chopped fine together, one coffeecupful of 
bread cnimbs, pepper and salt and yolks of two eggs. Do not fill a 
goose too full, allow for swelling. An hour and a half to two hours is 
sufficient for the ordinary goose. 


ROAST DUCK.—Prepare the same as for turkey, adding onions to the 
dressing always. In the turkey stuffing, onions are a matter of taste. 


SAUCES.—Cranberry sauce always for turkey. One quart of cran¬ 
berries, one quart of water, and one pound of white sugar, make a syrup 
of water and sugar. Wash, clean, and pick the berries over carefully, 
and drop them into the boiling syrup; cook fifteen or twenty minutes; 
strain if preferred. 

Apple sauce always with goose. Pare, core and slice some ap¬ 
ples; stew gently with just sufficient water to keep from burning. 
When done they should be a perfect pulp; sweeten to taste, add a small 
piece of butter and a flavoring of nutmeg or lemon. 

With duck either apple or cranberry sauce is proper. 


CHICKEN POT-PIE.—Cut and joint a large chicken. Cover with 
water, let it boil moderately until tender. Season with pepper and salt, 
and thicken gravy wfith two ta.blespoonfuls of flour mixed smooth in a 
piece of butter the size of an egg. Have ready nice light bread dough; 
cut with a biscuit-cutter about an inch thick, and drop into boiling 
gravy, having previously removed the chicken to a hot platter. Cover 







COOKING DEPARTMENT. 


279 


and let boil one-half to three-quarters of an hour. Stick in a fork to 
ascertain if done; if it comes out clean they are. Lay on the platter 
with the chicken, and pour over the gravy, and serve. 


CHICKEN.—They are nice stuffed and baked in the same way as 
turkey. They may be boiled the same as turkey, stuffed or not, as 
desired. 


BOILED TURKEY.—Stuff same as for roasting. A nice dressing is 
made by chopping half a pint of oysters and mixing with breadcrumbs, 
butter, pepper, salt, thyme, and just wetted with milk or water. Baste 
about the turkey a thin cloth, the inside of which has been dredged 
with flour; put it in to boil in cold water with a teaspoonful of salt in it. 
A large turkey should simmer for three hours. After bringing to a 
boiling point, skim often. Serve with oyster sauce, made by adding a 
cupful of liquor in which the turkey was boiled to same quantity of 
milk, eight oysters, chopped fine, seasoned with minced parsley, stir in 
a spoonful of rice or wheat flour, wet with cold milk, and add a table- 
spoonful of butter. Boil up once and put in tureen. 


TURKEY TURNOVER.—Heat chopped bits of cold turkey in a sauce¬ 
pan with butter, pepper and salt. Shake flour over. Cut good pie 
crust in rounds or squares. Lay some of the prepared turkey in each. 
Fold, and crimp the edges, dot with butter and bake. 


ROAST TURKEY WITH OYSTER FILLING.—Prepare in the usual 
manner for roasting. For your filling for sixteen-pound turkey drain 
twenty-five oysters, wash in cold water and drain again. Mix one quart 
stale bread crumbs, one teaspoonful salt, one teaspoonful sweet mar¬ 
joram, one tablespoonful chopped parF-lejr and pepper to taste, together. 
Then add one tablespoonful of melted butter, the oysters, and it is 
ready to use. 


ROAST TURKEY.—If from the market, single and look over care¬ 
fully. W r ash in several waters, add soda for a corrective and cleanser 
when the water is clear. Let lie a few moments, then rinse well. Wipe 
dry, inside and out, truss and stuff. A fine flavor is given to the breast 
by filling between the flesh and skin with salt pork, pounded to a paste. 
Make dressing of a small loaf of stale bread, soaked in cold water and 
pressed dry; add three ounces of cold boiled ham, chopped fine, a small 







280 


COOKING DEPARTMENT. 


onion and seasoning. Sew up, rub with butter, dredge flour over, salt 
and pepper, add cup of boiling water when in pan. Keep up a steady 
heat, baste often and roast until tender and brown. 

GIBLET SAUCE.—Stew the giblets tender, chop fine, add to gravy in 
pan, thicken with cornstarch. 

CHICKEN POT-PIE.—Take a young chicken or piece of veal. Cut in 
small pieces. Pare dozen medium-sized potatoes and cut in halves. 
Make crust of one quart of flour, tablespoon butter, teaspoon baking 
powder, mix with water into dough. Roll out as for pies and cut into 
strips several inches long. Put one-half pint of hot water in the kettle; 
invert a saucer in the bottom. Place the tougher pieces of meat on the 
saucer with skin side up, then a layer of potatoes. Use salt, pepper and 
butter to season. Proceed until all the materials are used, having the 
top layer dough. Put over the fire and cover with boiling water. Cover 
closely and cook steadily. 


BROWN FRICASSEE OF RABBIT.—Skin and singe the rabbit, wipe 
well inside and out with wet cloth, then dry, cut into halves, and each 
half into four pieces. Place one-quarter pound fat salt pork into stew- 
pan, brown nicely, then put in the rabbit, stir till well browned, add 
two tablespoonfuls flour, stir again, add one pint of boiling water, stir 
till it boils, then add a teaspoonful salt, cover and simmer gently till 
tender, then flavor with little onion juice and black-pepper. Serve with 
the sauce poured over the meat. 


KEEPING GAME FRESH.—Mix a teacupful of vinegar and one of 
carbonate of soda. Pour this inside the bird and shake it for perhaps 
five minutes. Wash the outside of the bird with the same preparation 
and then carefully wash the whole bird again with fresh, cold water. 


MEATS. 


SHANK OF BEEF.—Select several pounds of young beef. Wash and 
pour boiling water over in pot; add tablespoon of vinegar, cover closely 
and cook slowly. When tender, add salt and a little pepper. Let it 
cook to a pint of liquid. What is left will make good hash, or minced 
beef, or potted beef, to slice cold. Use the liquor for seasoning all 
these. For potted beef, chop fine, heat with a little of the liquor, and 
when cold cut in thin slices. 








COOKING DEPARTMENT. 


281 


PANNED BEAFSTEAK.—Indent or nick a good rump steak, with a 
sharp knife. As soon as brown, turn it and season, also add some but¬ 
ter. Place on a hot plate and make a dressing’ of cream, by pouring 
cream into the pan. 

To give an appetizing flavor to broiled beefsteak cut an onion in half, 
rub it over the hot platter with the melted butter. 

Put sugar in the w r ater used for basting meats of all kinds; it gives a 
good flavor, to veal more especially. 


TENDERLOIN OF BEEF.—Wash the tenderloin, and put with a pint 
of water into a baking pan. Chop fine a handful of white potatoes, 
carrots and turnips, also a head of celery; add these to the meat and 
cook slowly. When nearly done, season with salt and pepper, and add 
butter and a teaspoonful of allspice. 


SCRAPPLE OF BEEF.—Select the leg, cook well, chop fine. Thicken 
the liquor when strained with one part buckwheat flour to three of 
corn meal; when the mush is well cooked add the meat, season with 
salt and pepper. 


BONES IN MEAT.—Meat is usually better cooked with the bone in, 
for there is a certain flavor that comes from the bone. After the meat 
is cut off, the bones may be used to make soup broth or gravy. 


BEEF HEART BAKED.—Wash thoroughly, remove all the blood, fill 
with nice dressing; season with a little onion and sage. Steam until 
tender, then bake, adding butter to the pan and basting often. Slice 
thin, across, and let part to serve cold. 


FILLET OF VEAL ROASTED.—Remove the bone and fill the space 
with a good stuffing. Bind well and season. Dredge thickly with 
flour. Spread a little butter over occasionally and cook in a moderate 
oven. Baste often and brown nicely. 


HEAD CHEESE.—Boil (until the bones fall away) the lean trim¬ 
mings of pork with the fat and forehead. Remove all bits of gristle or 
fat; chop coarsely and season with sage, salt, pepper. Strain into the 
pot a little liquor; add the chopped meat and stir. Scrapple can be 
made by using more of the liquor and adding cornmeal. Stir until 
heated and don’t make too stiff. When done pour into dishes and, when 
cold, fry. 








282 


COOKING DEPARTMENT. 


TOAST MEAT.—Take slices of stale bread and dry them in an oven, 
then brown on a toaster. Prepare meat as follows: Chop or grind fine 
on cup of cold steak or veal, or any cold meat seasoned with salt. Heat 
in hot water, and add a cup of milk and a tablespoonful of sweet butter 
rubbed in flour. Cook thoroughly. Serve hot. 


VEAL OR BEEF STEW.—Cover a quantity of fresh beef or veal with 
boiling water, and add salt and pepper. Serve hot. 


OYSTERS OF VEAL.—Make a beaten egg batter. Take cold veal, cut 
in the shape of oysters, and dip in the batter, and then roll in cracker 
dusk Fry in butter. 


GOOD BAKED HAM.—Soak over night, scrub well, trim off all hard, 
brown parts, cover with cold water and simmer very gently, allowing 
thirty minutes for every pound. When nearly done remove skin, cover 
ham with a paste made with a teaspoonful brown flour, half cup brown 
sugar, moisten with a little port, place in oven to browm. The sauce 
is made of a thin brown sauce flavored with a half gill of champagne. 
Trim the knuckle with a paper frill. 


COOKING HAM.—Have your frying-pan very hot and your slices of 
ham evenly cut and nicely trimmed, then lay them in the hot pan, and 
as they brown on one side turn them over on the other; when both 
sides are brown pour over them one-third cupful of boiling water, cover 
the pan closely and set to one side of the range for ten minutes until 
the ham has absorbed the water. Then place it on a hot platter, put 
a small piece of butter on each slice and serve very hot. 


BACON AND LIVER STEW.—Take a calf or beef liver, clean it well 
and pour boiling water over it. An hour later, cut deep gashes into it, 
into which press thin slices of bacon and fasten them with tooth-picks. 
Next fry three or four slices of bacon to a crisp with an onion chopped 
fine. Place the liver in the hot fat to dry it. Turn the liver and as 
soon as every side is browned cover it with boiling water; cook slowly 
about three hours and remove while hot. 


SCRAPPLE OF PORK.—Boil lean parts of young pork until very ten¬ 
der. Take out bones, gristle and fat, cool and chop the meat fine. Re¬ 
move fat from liquor and strain. Boil, add meat, season well with 








COOKING DEPARTMENT. 


283 


pepper and salt, then stir in cornmeal slowly, and when thick as mush 
set where it will boil moderately. After an hour, pour into a dish, and 
when cold, slice and fry. 

BRAISED TONGUE.—Wash and boil the tongue. When nearly done 
remove the skin, roll and tie. Cover the tongue with a paste made by 
rubbing together two tablespoonfuls each of flour and butter. Put a 
quart of the liquor in a pan, add an onion and a carrot finely sliced, a 
little celery seed, a sprig of parsley, and a teaspoonful of tomato cat¬ 
sup. Bake two hours in a slow oven. 


MEAT CAKES.—One heaping cup of meat finely chopped, one of 
chopped cold boiled potatoes, two rolled crackers, one well-beaten egg, 
pepper, salt and butter, milk to shape into cakes. Dip in beaten egg, 
then in fine cracker crumbs, and brown in hot fat. 


HOW TO COOK TONGUE.—Select one that is firm, thick and smooth; 
have it trimmed carefully; wash it thoroughly, tie it in shape wfith a 
band of strong muslin; set it over the range in a pot of boiling water, 
to which a teaspoon of vinegar has been added; let it simmer slowly for 
about two hours. If you intend to have it served cold allow it to cool 
in the w^ater in w T hich it has been boiled. When cool remove the skin 
and muslin and garnish with parsley before sending to the table. 

FORCE MEAT BALLS.—Chop fine and cook a lean piece of beef, 
season with salt, pepper and onion. Roll into balls, put in egg batter 
and then in cracker dust. Fry until brown. 


FOR SCRAPPLE.—Take pig’s head of five or six pounds. Cut into 
four pieces, put into pot with enough water to cover. Boil until meat 
separates from bones. Put the meat through a meat cutter. Save the 
water in which the meat was boiled. Have four quarts of it, adding 
water to make that quantity. Put in meat and season; add corn meal 
to make it thick as mush. You can use also a little buckwheat. Let it 
boil a few minutes; put into pans and set it away to cool. Cut in thin 
slices and fry without lard. 


STEWED KIDNEYS.—Cut a beef kidney lengthwise in two parts, 
remove the white fatty part from the center, cut the kidney into small 
pieces, season with one teaspoonful of salt, one-quarter teaspoonful of 
pepper; mix the seasoning well with the kidney; melt one tablespoon- 








284 


COOKING DEPARTMENT. 


ful of butter, add two tablespoonfuls of chopped onion, cook five 
minutes without browning; add the kidney; cover and cook five min¬ 
utes; sprinkle over one tablespoonful of flour, stir one minute, add 
one cup of broth or boiling w r ater, cook five minutes, add last one 
tablespoonful of lemon juice. Do not cook kidneys any longer than 
directed, as it would make them tough. If you desire potatoes in this 
stew, peel two large potatoes and cut them into square pieces, place 
them with one pint of water and one teaspoonful of salt over the fire; 
boil until done; then drain and add them to the stew; if it should be 
too thick more water may be added. Mutton or lamb kidneys are pre¬ 
pared in the same manner, taking six mutton kidneys in place of one 
beef kidney. If desired, one gill of sherry wine is nice added to the 
kidneys when they are first put into the saucepan, adding only half the 
broth or water. 


EGG SANDWICHES.—Chop a hard boiled egg very fine, add a heap¬ 
ing tablespoonful of salad dressing and a little salt; spread over thin 
slices of bread, form sandwiches and cut into thin triangles. One egg 
makes two sandwiches; if more sandwiches are required, use half as 
many eggs as the desired number of sandwiches. 


CHESTNUT STUFFING.—Boil one and one-half pints of chestnuts 
until tender, remove shells and outer skin and mash fine; add one cup 
of butter, teaspoonful of pepper, saltspoonful of salt, one-fourth cup 
of cream; mix these well and add one cup of crumbs mixed with one- 
fourth cup of butter. Use no other seasoning. If chestnut gravy is 
desired, use one cup of chestnuts prepared for the stuffing. 


A TIMELY DISH.—A mushroom stuffing, made as follows, is excel¬ 
lent: Wash and peel enough mushrooms to make one-fourth pint when 
chopped. Add to these one ounce of raw chopped ham, a teaspoonful 
of parsley, a little lemon, thyme, pepper and salt, and about as much 
finely chopped onion as will fill a salt spoon. Fry the whole in a little 
bacon fat, letting it get hot before adding the mixture. Cook the 
stuffing until it is reduced a little; add bread crumbs to make it of the 
right consistency; use in the ordinary way. 


MINCED LAMB. Cut bits of lean lamb fine. Heat with butter, pep¬ 
per, salt and water to make moist; dredge a little flour over. Put in a 
deep plate and surround with boiled rice, shaped smooth and dampened 
with melted butter. Brown on top grate; serve hot. 






COOKING DEPARTMENT. 


285 


SALMI OF LAMB.—Slice cold roast lamb thin. To half tablespoonful 
of onion cooked in tablespoonful butter, add cup of brown gravy; 
sea-son with tablespoonful Worchestershire sauce. Lay the slices and 
carefully heat, arrange on platter; pour sauce around; garnish with 
points of toast and olives. 


SHOULDER OF MUTTON.—When ready for the oven, make incisions 
and fill with stuffing. Soak stale bread in cold water, press out dry. 
Mix in spoonful minced onion, pepper and salt, an egg and butter. 
Press close against the meat. Tie in solid shape. Roast two hours if 
a ten-pound piece or until thoroughly done. Season the meat with 
pepper and salt, dredge over with flour. Pour off the fat in making 
gravy, thicken, add tablespoonful currant jelly if liked. 


BAKED MUTTON CHOPS AND POTATOES.—rare potatoes and cut 
in slices enough for family. Lay in cold water after thoroughly wash- 
nig. An hour after dinner put the potato slices in a buttered pudding 
dish in layers evenly, adding salt and pepper to each layer. Place the 
dish in a very hot oven, on top shelf so the potatoes will brown in a very 
few minutes. Lay over the top nice loin chops, trimmed of fat and 
skeAvered into round shape. Salt and pepper the chops, and let the heat 
be lessened when they are a crisp brown, turn occasionally and add hot 
water if potatoes get too dry. The fine gravy from the chops is de¬ 
licious. 


MUTTON PIE.—Cover the bottom of a well buttered dish with alter¬ 
nate layers of cold roast mutton, cut in thin slices, and tomatoes peeled 
and sliced, or canned tomatoes; season each layer with pepper, butter 
and salt, making the top layer of tomatoes and bread crumbs; bake 
forty-five minutes; serve hot. 

BROILED MUTTON.—Remove the skin, wash well and steam two 
hours. Score the top, spread over beaten egg, season and cover with 
rolled and sifted cracker crumbs; bake in moderate oven; baste and 
cook well. 


SADDLE OF VENISON.—A small saddle of venison, pare neatly and 
remove all sinews from surface, lard closely with fine lardoons. Tie it 
round, place in roasting pan with small sliced onion and small carrot, 
spread a little butter over it and add one teaspoonful of salt in the 
pan; roast in a quick oven forty minutes, basting every ten minutes 







286 


COOKING DEPARTMENT. 


with its own gravy; when done and ready to serve, remove all fat from 
gravy, add one gill white broth and one pint hot grape jelly. Serve 
separately. 

CHOPPED MUTTON.—Chop mutton into pieces about as large as a 
peach kernel. Put a little hot water in a pan, then the meat, salt, pep¬ 
per and butter. Shake and broil with barley broth. Serve hot. 


RELISHES. 


WELSH RAREBIT.—One-fourth pound grated cheese, one egg, one 
tablespoonful butter, two grated crackers, season with salt and cayenne 
pepper, make into a stiff batter with milk. Bake twenty minutes in a 
quick oven and serve immediately. 


TOMATO SOY.—Seven quarts of ripe t-omatoes, three-fourth pound 
of sugar, one cup of salt, two tablespoonfuls of cloves, two tablespoon¬ 
fuls of cinnamon, two red peppers, and four onions. Chop the onions 
and peppers fine; then boil all together two hours. Add one-half pint 
of vinegar just before taking from fire; cork and seal very tightly. 


CREAMED CELERY.—Stalks of celery that are sufficiently blanched 
for table use may be cut in short pieces, put in boiling water and 
cooked until tender. Then add enough rich cream to nearly cover it 
and when it comes to a boil stir in a scant tablespoonful flour smoothed 
in a little cream. Season with butter, salt and pepper. Cook two or 
three minutes and serve. 


MIXED PICKLES.—Slice twenty fine cucumbers, two or three red 
or green peppers, each, one-half peck of onions, one gallon of green 
tomatoes; sprinkle one-half pint of salt over night and drain off in the 
morning; then add one-half ounce of white pepper, one ounce of white 
mustard, one-half ounce of cloves, one-half ounce of celery seed, one 
and one-half pounds of brown sugar; cover with vinegar and boil one- 
half hour. Cover with three quarts of vinegar. 


STUFFED TOMATOES.—Take six large, firm, but well ripened toma¬ 
toes, cut and slice off the end and scrape out about two tablespoonfuls 
of the inside from each. Mix thoroughly crumbs, three-fourths cup of 
sugar, one tablespoonful butter, a pinch of red pepper, and salt to 









COOKING DEPARTMENT. 


287 


taste. Fill the tomatoes full of the mixture, set quite close together in 
a baking dish from which they can be served, add a cup of water and 
bake one-half hour. 


EGGS WITH CHEESE.—For five eggs use two tablespnonfuls grated 
cheese, one tablespoonful butter, salt and pepper to taste. Melt the 
butter, add the eggs and the cheese and seasoning, stirring until thick 
and smooth. 


CRANBERRY SAUCE.—Put one quart of washed cranberries in a 
stew pan (not tin or iron), two cups (one pound) granulated sugar and 
one pint of water; cook ten minutes; after they begin to boil cover 
them and do not stir them; remove the scum and put out to cool. 


LIQUID SAUCE.—Mix two tablespoonfuls flour with three-quarters 
of a cup of butter, stir into it three-quarters of a pint of boiling water, 
add one-half a cup of sugar; when cool flavor with a tablespoonful 
cider vinegar or sherry. 


HARD SAUCE.—Cream, one-half cup butter, add to it gradually one 
cup powered sugar, beat till light; beat the whites of two eggs light 
with the sugar and butter, adding one at a time; and gradually one 
teaspoonful vanilla and one tablespoonful brandy; grate a little nutmeg 
over top and set on ice to harden. 


LETTUCE, FRENCH DRESSING.—Wash and wipe carefully a nice 
head of lettuce, break apart and arrange in salad bowl or dish. Place 
in a bowl one teaspoonful salt and dash of pepper, three tablespoonfuls 
of good olive oil; stir till salt is dissolved, add slowly one tablespoonful 
good cider vinegar, stir till rather thick and white and pour over let¬ 
tuce. 


GIBLET SAUCE.—Clean the giblets by removing gall-bag from liver, 
cut veins and arteries from heart and cut off only the tender part of 
gizzard, being careful not to break the inner lining. Wash and cover 
with cold water, simmer till very tender. Make a plain brown sauce, 
seasoned. Chop giblets into dice and add to it; cook about five minutes 
and serve. The neck and tips of wings may be cooked with giblets. 


CATSUP.—After washing the tomatoes well, cut them in pieces and 
put on the stove to boil; when boiled soft put them through a colander, 









288 


COOKING DEPARTMENT. 


then through a sieve. Put on the stove again and let boil till thick. To 
one gallon of juice take one tablespoonful of cloves, one ounce of cin¬ 
namon (pounded and tied in a cloth), one tablespoonful of salt, one 
teacup of sugar. Boil this down to about one-third, then add a pint 
of good vinegar; pepper to taste just before taking off the stove. Put 
in bottles and seal them tight. 

FRENCH DRESSING.—Into a bowl put four teaspoonfuls of salad 
oil and one of vinegar, one-half teaspoonful of salt and a pinch of white 
pepper. Stir well and use at once. 

SPANISH SAUCE.—Mince and fry two tablespoonfuls of onions and 
two tablespoonfuls of butter, stirring all the time. Press the onions 
and add two heaping tablespoonfuls of flour to the butter. Stir until 
smooth. Heat about one pint of strong white stock, and pour the onions 
and butter over it. Strain and serve hot. 


PICKLED PLUMS.—Four pounds of plums, three pounds of sugar, 
one pint of vinegar, one ounce of cloves, one ounce of cinnamon. Pro¬ 
ceed same as in spicing fruit. 


CAPER SAUCE.—Two tablespoons of butter, one of flour, stir to a 
cream, pour on boiling water, cook till smooth; add pepper and salt, 
one chopped hard boiled egg and two tablespoons of capers. 


BROWN SAUCE.—Put in agate pan six tablespoonfuls of water, three 
each of good vinegar and tomato catsup, one-half cup of melted butter, 
tablespoonful minced onion, pepper and salt, and when it is boiling, a 
tablespoonful browned flour which has been dissolved in water. 


CABBAGE AND CREAM SAUUE.—Soak in salted water firm, white 
cabbage cut into quarters, and then steam until done. Place in a dish 
and pour the following cream sauce over it: One tablespoonful of 
flour, two of butter, both rubbed smooth. To this add pepper and 
salt, and stir it into a pint of hot milk. Cook until well done. 


CHILI SAUCE.—Take three large onions, six peppers, chopped, eigh¬ 
teen large red tomatoes. Peel these and chop fine. Add three table- 
spoonfuls of salt, six tablespoonfuls of brown sugar, three tablespoon¬ 
fuls of cinnamon, three tablespoonfuls of cloves, three tablespoonfuls 
of ginger, six cups of vinegar. Stew all slowly till well cooked. 









COOKING DEPARTMENT. 


289 


CHOW CHOW.—Chop fine and mix three cucumbers, one quart of 
onions, one-half peck of green tomatoes and add two ounces of whole 
mustard. Put this mixture in salt water and let stand till morning, 
then drain and cook in vinegar. 


CUCUMBER SAUCE.—Take half a pint of perfectly smooth salad 
oil, the yolk of a raw egg, and a little salt, pepj)er and vinegar, or 
lemon juice, to a little more than a pint of the sauce. If it is a very 
warm day set the bowl in which the sauce is to be mixed in a basin 
of cracked ice to make the ingredients mix perfectly. Put in the bowl 
the yolk of one egg, half an even teaspoonful of salt, a dust of cayenne, 
quarter saltspoonful of pepper, and a half teaspoonful of vinegar; mix 
these to a smooth cream; then stir in a few drops at a time of the 
salad oil until a thick paste is formed; stir in the vinegar, two or three 
drops at a time, till the sauce is creamy; then stir in more oil gradually 
till it is thick again; keep on doing this till all the oil is used, but be 
careful not t-o get the same too thin. When done, add two or three 
tablespoonfuls of grated cucumber; then use it. 


CHICKEN CROQUETTES.—Meat of one chicken chopped fine, two 
cups sweet milk, three tablespoonfuls melted butter, three tablespoon¬ 
fuls flour made smooth with milk, a very little grated onion and nut¬ 
meg. Put milk, onions, parsley, nutmeg and butter in a stewpan, let it 
boil, then add flour quickly, stirring until smooth; pour over chicken, 
season with salt and red pepper, make in cones, dip in egg and bread 
crumbs, fry in boiling fat. 


GREEN TOMATO PICKLES.—Take one peck of green tomatoes, one- 
half peek of onions; slice them very thin, then put alternate layers of 
salt and tomatoes. Let this stand twenty-four hours. Pour boiling 
water over the onions and let them stand twenty-four hours. After 
this, drain off the water from both. Add one teacup of allspice, one- 
half teacup of black pepper, one tablespoonful of mace, one of cinna¬ 
mon and two pounds of brown sugar. Pour on boiling vinegar enough 
to cover this after it is well mixed and placed in a jar. When cold add 
a medium-sized box of mustard, thoroughly mingled. In a few days 
this pickle will be ready for use. 

TOMATO SALTCE FOR MEATS.—Peel and slice one peck of ripe to¬ 
matoes, chop fine five onions, put in an earthen jar and stir in nearly 
a half pint of salt; let it stand twenty-four hours*; over night drain 






290 


COOKING DEPARTMENT. 


off the liquor through a colander, throwing the liquor away; add to 
the tomatoes and onions two quarts of vinegar, one and a half table¬ 
spoonfuls of mustard, one-quarter of a pound of mustard seed, one 
teaspoonful of cayenne or black pepper, one cup of sugar; cook slowly, 
stirring often until the onions cook clear; can tight. 


MACARONI CROQUETTES.—One pint cold minced macaroni, one- 
half cup boiling milk, one tablespoonful butter, one tablespoonful 
cheese, one tablespoonful flour mixed with cold milk. Stir the macaroni 
into this sauce; season to taste; add a beaten yolk of egg, then cook a 
few minutes. When cold shape into croquettes and fry. 


CLAM FRITTERS.—Take twenty-five large sand clams, cut in half 
and lay on a thickly folded napkin; one pint flour, one-half pint milk 
and nearly as much of the clam juice; two beaten eggs, season to taste; 
fry in hot lard. 


STRAWBERRY PICKLES.—Pickles made of the large garden straw¬ 
berries by many are highly esteemed. Put the fresh berries into a jar, 
a layer in the bottom first, with cinnamon and cloves scattered over 
them; then put another layer of berries and continue in this way until 
the jar is nearly full; then pour over them a syrup made of two cups of 
vinegar and about three cups of sugar; heat this to the boiling point 
and then pour it into the jar. Let it stand twenty-four hours; then 
set the jar into a kettle of water, and let them boil slowly for one hour. 
If you are careful to let them cook slowly, and do not break them in 
stirring, the berries will keep their shape perfectly. If canned they 
are sure to be fresh and delicious when they are wanted. 


SAUCE FOR SALADS AND COLD MEATS.—Five cups vinegar, half 
cup of sugar, one cup of butter, two tablespoonfuls of flour, five eggs 
beaten together until very light, one tablespoonful of mustard, salt 
and black pepper, a dash of red pepper; melt the butter and add flour, 
rubbing this until smooth, after which add all the above ingredients; 
when altogether, put on the stove and let this come to a boil; stir con¬ 
stantly until smooth and as thick as cream; bottle and keep in a cool 
place. For salads this is splendid, and being prepared needs only to 
be put on chicken, celery, salmon or potatoes, etc. For cold meats 
it is a pleasing addition and also a relish. This can be kept a long time 
and is at all times ready. It can be used in place of butter, if preferred. 






COOKING DEPxVRTMENT. 


291 


FRIZZLED BEEF.—If the beef is tender, any little pieces of lean wall 
do; cut them into thin slices like dried beef; put butter into a pan to 
melt and when hot throw into it the beef and stir all the time until 
each piece has touched the bottom and is heated, then salt and pepper 
to taste and lift up, pouring* over the butter in the pan, or you can 
add a few drops of hot water in the pan, thus making a little gravy. 


SPANISH OMELET.—Peel two large ripe tomatoes, cook them with 
an ounce of butter, a saltsponful of salt and a dash of pepper and toss 
them to prevent burning, until they are just cooked through. Make 
an ordinary omelet of eggs, and as soon as the edges are cooked put in 
the tomatoes. Cook until set, fold and serve at once. 


HOME-MADE POTTED HAM.—Take one pound lean ham, one-half 
pound fresh butter, a pinch of ground nutmeg, a little cayenne pepper 
and a pinch of white pepper. Pound the boiled ham smooth in a mor¬ 
tar, add the pepper and nutmeg, rubbing them well together. Then 
place the mixture in a jar, press down firmly, run melted butter over 
the top, and seal. 


VEAL LOAF.—Two pounds veal, one cup bread crumbs, one tea¬ 
spoonful salt, one teaspoonful onion juice, one-half pound ham, two 
eggs, one-half teaspoonful pepper, one-half teaspoonful sage, one-half 
teaspoonful cloves, one-half teaspoonful allspice; chop the uncooked 
veal and ham, add the. ingredients; work into a loaf, brush over with 
beaten eggs, bake in a slow oven two hours. 


SALADS. 


CHICKEN SALAD.—Boil chickens tender, and let them cool; cut the 
meat into small pieces; remove all skin, bones, gristle and fat. The 
white meat of roast chicken or turkey may be used. Cut celery stalks 
into very short pieces and mix with the chicken shortly before serving. 
Have ready a salad dressing and mix it in thoroughly. Allow one large 
bunch of celery to each chicken, and one chicken of medium size for 
six persons. In place of celery, lettuce may be used; and in the absence 
of both, chopped cabbage will answer, the cabbage being seasoned with 
celery salt. 

NUT SALAD.—Shell half a pound of English walnuts or mixed nuts, 
and remove the skins by throwing them into boiling water; then place 








292 


COOKING DEPARTMENT. 


them in enough stock to cover them. Add a bay leaf and a slice of 
onion and cook for twenty minutes. The nuts are mixed with two 
chopped apples and enough mayonnaise and other sauce added to cover; 
serve it on lettuce leaves. 


BACON SALAD.—Bacon cut in dice-shaped slices, fried brown and 
used with dandelion or chicory leaves makes a nice salad. After wash¬ 
ing, rinsing and draining a quart of bleached leaves, put them in a 
salad bowl. Take two thin slices of baeon and cut them into dice. 
Then put them in a hot frying-pan and turn them until they are 
cooked well and to a rich brown. They then should be drained from 
the fat that has tried out. Lay them on coarse brown paper to absorb 
the fat, for an instant. The salad leaves must be properly seasoned 
with pepper and salt, and tossed over the bacon; then finally add two 
tablespoonfuls of strong vinegar. Toss the salad well and serve it. 


PICKLE SALAD.—One large head cabbage, seven large heads celery, 
one-half peck apples, twelve cucumber pickles (chop fine), one quart 
of vinegar, one pint Worcestershire sauce, one cup sugar, three table¬ 
spoons salt, two ounces mustard, four and one-half tablespoons curry; 
mix well. Don’t cook. 


CELERY SALAD.—Wash and clean your celery and cut in pieces, 
then put it in a kettle and pour boiling water on it and a little salt; 
when it is soft pour it in the colander and let drain; then put it back in 
the kettle, with vinegar enough on it to cover it, and put a little sugar 
in the vinegar and let it come to a boil; take it out; put in a dish and 
let cool. 


BEAN SALAD.—U se the canned beans, with French or cream dress¬ 
ing. Garnish with rings of hard boiled eggs. 


EGG SALAD, OR DEVILED EGGS.—Boil hard, peel, cut in halves 
any number of eggs. Mash the yokes and mix with butter, add sugar, 
celery seed, salt and pepper. Chop some cold chicken fine and mix with 
this; fill the cups of the eggs. Make sandwiches of thin butter 
bread, cut in shapes, diamond or squares. 


POTATO SALAD.—Take eight potatoes, boil and let get perfectly 
cold, then cut in dice; four onions, chopped fine, three hard boiled eggs, 
chopped fine; sprinkle each lightly with salt and dessert spoonful of 








COOKING DEPARTMENT. 


293 


celery seed. Dressing—one egg, butter size of a walnut, three tea¬ 
spoonfuls of sugar, a scant teaspoonful of salt, one-half cup of cream 
or milk, one-half cup of vinegar, two teaspoonfuls of yellow mustard, 
a dash of cayenne pepper. Beat egg, mustard, sugar, salt and pepper 
together, and add milk, vinegar and butter, then boil; keep stirring 
until all is dissolved, and pour over the above; mix well. 


SALMON SALAD.—One can steak salmon, drained and free from all 
bones, skin and fat, well picked up with fork, same quantity of chopped 
cold boiled potatoes, one-half cup rolled cream crackers, four small 
pickles chopped, one teaspoon onion, chopped very fine. Toss the 
salmon, potatoes and onion well together in an earthern bowl and set 
aside in a cool place. When ready to serve, pour the dressing over 
and toss lightly with forks until well mixed, then add the rolled 
cracker and pickles, and toss again. Serve at once. 

Dressing .—Mix well in enameled pan one level teaspoonful salt, one 
level teaspoon ground mustard, one level teaspoon sugar, one heaping 
teaspoon flour, and heaping teaspoon butter. Beat in two eggs; then 
stir in gradually one cup vinegar. Place on stove and let come just 
to a boil, stirring constantly until it is thick and smooth. When cool 
stir in one-half cup of sweet cream. Mayonnaise dressing can be used 
if preferred. 


LOBSTER SALAD.—For a three-pound lobster take the yolk of one 
raw egg, beat very light; then take the yolks of three hard boiled eggs 
and add to the raw yolk, beating all the time; add gradually a few 
drops at a time one-half bottle olive oil, still stirring; add one and a 
half teaspoon of the best mustard; salt and pepper to taste; beat the 
mixture until light; add a teaspoon of strong vinegar; cut the lobster 
into small pieces and mix in salt and pepper; pour over it the dressing 
just before sending to the table; garnish with the whites of the egg 
boiled hard, celery tops and the small claws of the lobster. 


TONGUE SALAD.—Cut into thin slices the cold tongue. Peel and 
slice one cucumber and two tomatoes. Cut two hard boiled eggs into 
slices, having removed the yolks, and press through a sieve. Place the 
cucumber, tomato and tongue in alternate layers on a plate and cover 
with mayonnaise. Garnish with the yolks and chopped parsley. 


APPLE AND POTATO SALAD.—Cut into pieces a medium sized ap¬ 
ple , and add one-half cup of celery, chopped fine, and two cups of boiled 






294 


COOKING DEPARTMENT. 


potatoes. Over these pour the following French dressing: One-fourth 
teaspoonful of pepper, one-half of salt, four tablespoonfuls of oil and 
two of vinegar well mixed. 

SUMMER SALAD.—Wash in ice water lettuce, young mustard and 
cress, tender radishes and a cucumber. Make a center of pieces of 
lettuce mixed with hard boiled egg, and a border of slices of unpeeled 
radishes and sliced cucumbers. Pour a dressing over the center. 

DUCK SALAD.—Cut into small pieces cold baked or roast duck. Mix 
with cut celery and cover well with mayonnaise. (See on another page 
how to make dressing. Serve in turnip cups. 

t 

SWEETBREAD SALAD.—Cut cold parboiled sweetbreads into slices 
crosswise. Put on a plate or bowl a few slices of onion, and cover with 
tender celery. Place the sweetbreads on this and over all mayonnaise. 

CABBAGE SALAD.—One-quarter cabbage, chopped fine, one cup vin¬ 
egar, one cup sugar, one egg, one tablespoon flour, one and one-half 
spoon mustard; cook in double boiler; stir till thick. 

SALAD DRESSING.—One egg, two teaspoons of sugar, two tea¬ 
spoons of flour, one and one-half teaspoons mustard, one cup of vine¬ 
gar, a pinch of salt. Let it come to a boil and pour on hot. 

COLD SLAW.—Chop one small head of cabbage and one-third of a 
bunch of celery together. For dressing, stir one pint vinegar, two 
beaten eggs, one teaspoon of salt and two teaspoons of mustard, with a 
half saltspoon of pepper together. Cook until it comes to a boil, stir¬ 
ring constantly; remove from the fire, and when cold mix well with the 
chopped cabbage and celery. 


COOKED SALAD DRESSING.—Beat well three eggs; then add one 
heaping teaspoon of mustard, one-quarter teaspoon of red pepper and 
five tablespoons of vinegar and stir constantly. Add butter size of an 
egg, or oil, and boil it well in double boiler; and, lastly add five table¬ 
spoons of thick cream when taken off the fire. Can be used over cold 
potatoes. 


MAYONNAISE DRESSING.—Put the yolk of one egg in a mortar and 
add to this juice of one lemon, two teaspoons of mustard, one tea- 










COOKING DEPARTMENT. 


295 


spoon of sugar, one-half teaspoon of salt, pinch of cayenne pepper. 
Stir this until a smooth mixture, then gradually add one pint best 
olive oil, keep stirring slowly and in a few minutes your dressing will 
be thick enough to cut. Have it in a cool place; it is not necessary to 
add all the oil unless you wish to have it stiff. This dressing can be 
used on any salad; add two or three tablespoonfuls to your salad and 
mix thorough^. 


ENTREES. 


IRISH STEW.—Take a loin of mutton, cut it into chops, season it 
with a little salt and pepper, put it into a saucepan and cover it with 
water; let it cook half an hour. Boil twenty potatoes, peel and mash 
them and stir in a cup of cream while they are hot; then line a deep 
dish with the potatoes and lay in the cooked chops, two onions and two 
small carrots, sliced very thin; cover with the rest of the potatoes; 
then set it in the oven to bake. Make a gravy of the broth in which the 
chops were cooked. This makes a nice dish. 


TURKEY SOUFFLE—One half pint of white stock, one cup of finely 
chopped cold cooked turkey, one cup of milk, half cup of rolled crack¬ 
ers (soaked in the cold milk), yolks of three eggs, well beaten, salt and 
pepper to taste, and stew thoroughly. Lastly add the whites of three 
eggs, beaten to stiff froth. Turn into buttered pudding dish and bake 
half an hour; serve the moment baked. 


CHICKEN TURBINE.—Put in a dish two scant tablespoonfuls of 
butter, one tablespoonful of flour, add one-half cup of sweet cream, 
one-quarter teaspoonful of mace, one-eighth teaspoonful of cloves, salt 
and pepper to taste; add one pint of chopped meat, chicken or veal, add 
the whites of three hard boiled eggs, cut it fine, and the yolks made 
smooth wdth a little cream; add one gill of sherry wine, if desired. 
Serve hot or put in a mould if you desire to serve cold. 


APPLE FRITTERS.—One large egg, beaten very light, add one-half 
cup of milk, three-fourths cup of flour, beat until smooth; one tea¬ 
spoonful of baking powder; chop two apples; add to the batter and 
fry in hot grease. 


CHICKEN.—Take two small chickens, put in a stew pan, cut in small 
pieces, add a little salt, and stew until tender. Have your potatoes cut 








296 


COOKING DEPARTMENT. 


in quarters and drop in with the chicken. While the potatoes are stew¬ 
ing- mix up a little flour with a little salt, two cups of flour, one-quarter 
pound chopped beef suet, and a little parsley chopped fine; roll in little 
dumplings, and drop in the stew. When cooked serve altogether. 

PINEAPPLE OMELETTE.—One small pineapple, very finely shred¬ 
ded, two eggs, two teaspoonfuls of butter, three tablespoonfuls of pul¬ 
verized sugar, a large lump of salt. Beat the yolks and one white of 
egg until lig’ht and foamy, add one tablespoonful of sugar and the 
salt gradually; pour it into a hot buttered dish. When well puffed 
spread on the pineapple, reserving the juice; spread the well-beaten 
white of egg, into which the rest of the sugar has been added, over the 
pineapple; when well puffed roll up gradually, so it will be a nice 
golden brown, then pour over it the juice and serve immediately. 


FRICASEED CHICKEN.—Get a young chicken, singe and remove all 
pin feathers; thoroughly wash and wipe dry; dissect it neatly. Put it 
in about tw T o quarts of cold water and see that the water does not boil 
away. When tender add one-quarter pound of butter; salt to taste; 
make a thickening of a tablespoonful of flour, mixed with a little cold 
w r ater. Make a dumpling consisting of one pint of flour, one heaping 
teaspoonful of cream of tartar, one-half teaspoonful of soda and a little 
salt. Mix soft so as to roll; have the dumpling the size of the kettle 
and make an incision in the center. Let it cook from twenty minutes 
to half an hour after putting it in before serving. 


CROQLTETTES.—One chicken; boil until very soft; just before done 
drop in two sets of calves’ brains soaked in salt water, tied in a thin 
cloth; when cooked soft, chop fine with the chicken; season well with 
salt and pepper and parsley chopped fine; if desired, add a little nut¬ 
meg and grated rind and juice of one lemon and one cup of beef suet 
chopped as fine as possible, a little cream if too stiff. Roll into shape; 
dip into rolled and sifted crackers; fry like an oyster; softer and more 
creamy they are the better, just so they can be made up wdthout fall- 
creamy they are the better, just so they can be made up witihout fall¬ 
ing to pieces. 


BEAN STEW.—Take one pint of small white navy beans; w r ash, put 
in a boiler and put over them three pints of cold water; put in twx> 
pounds of fresh beef with a little fat on it; plate meat is very good; 
as soon as the beans begin to crack, put in salt and pepper to taste; 
clean and slice three onions, and three potatoes; cut them small; also 






COOKING DEPARTMENT. 


297 


one-half can of tomatoes, and one bunch of pot herbs cut small; put 
on the back of the stove, and cook slowly until the beans are done, be 
careful not to burn; if the water cooks out add a little; it should be 
rather thick when done. 


MACARONI.—Boil one cup of macaroni in salt water twenty minutes. 
Prepare a white sauce by mixing two tablespoonfuls of flour, two of 
butter, one-half salt spoon of pepper, and one-half teaspoon of salt. 
Heat one pint of milk, pour in about one-half of it and stir well as it 
thickens. Add about one-half of what remains and let it boil. Rub 
free of lumps and add the remainder, adding the salt and pepper lastly. 
Grate some cheese, and form in layers of cheese, white sauce and maca¬ 
roni. Mix one-quarter cup of melted butter and one-half cup of bread 
crumbs; spread this over the top and bake until brown. 


NOTES.—Gratings of dry cheese, kept in well-corked bottles, will be 
found useful for omelets, macaroni, etc. 


Attention should be given to dishing green things so that there is no 
appearance of their having been turned carelessly out upon the platter. 
The size of the platter should be proportionate to the quantity served 
upon it, and the vegetable placed in conformity with the shape of the 
platter. A neatly folded napkin can be used under dry, unseasoned 
vegetables, like asparagus, artichokes or corn. 








298 


COOKING DEPARTMENT. 


VEGETABLES. 

HOW TO SERVE CELERY.—Not many people know that a bunch of 
celery in the hands of a good housekeeper is one of the few things 
about which there is absolutely no waste. From an ordinary bunch 
of celery of five stalks pick off the large leaves, wash them, and place 
in a quart of water, letting the quantity boil down to about half a pint; 
when cold bottle this liquid and keep in a cool place to be used for 
flavoring gravies and soupS«. Next, the five roots; wash and boil the 
same as potatoes, trying them with a fork to tell when done. Cut them 
into thin slices, add a finely cut onion, and make into salad the same 
as the ordinary potato salad. The large and coarser stalks of celery 
cut into inch lengths, boil, cover with a cream sauce, and serve as a veg¬ 
etable. The delicate stalks use as ordinarily for a relish, and the 
young yellow leaves will be found to make a pretty trimming for the 
meat dish. This uses every scrap of the celery itself, but the careful 
housekeeper will not even discard the string which ties the stalks 
together, but if it is long enough will roll up for future use. 


CELERY CREAMED.—Save all refuse of celery; that is, the green 
part and the part cut off before being put on the table. Wash it and 
cut in equal lengths. Stew about one hour. Have enough water, add 
salt, butter and flour dissolved in cream. A delicious dish. 


POTATO NOODLES.—Mix cold boiled potatoes, grated, half a cup of 
sweet milk, one beaten egg; season with salt, flour enough to make it 
stiff; take enough of the dough the size of a large walnut, mould with 
the hands on the baking board until it is rolled out about a finger 
length and about as thick; use flour enough to keep from sticking; 
then drop them in boiling water with a little salt in it; boil twenty 
minutes; then skim out and lay them on a platter; take bread out and 
brown in hot butter; throw over the noodles while they are hot; then 
beat up two eggs and throw them over the whole; the noodles and 
bread crumbs being hot will cook the eggs. A palatable dish for those 
who like potatoes. 


ESCALLOPED POTATOES.—Put, in a baking dish, layers of thinly 
sliced potatoes, seasoned well with salt, celery salt, pepper and bits of 
butter; to one quart of sliced potatoes a scant one-half pint of milk 






COOKING DEPARTMENT. 


299 


should be added, and one tablespoon of flour sifted carefully over the 
top of the potatoes; bake in moderate oven twenty minutes. 


MASHED WHITE POTATOES.—Pare the potatoes and let lie in cold 
water for an hour; then place in a kettle of boiling’ water and boil 
slowly until soft enough to admit a fork. Drain off all the water, 
sprinkle with salt and shake two or three times; stand on back of stove 
about five minutes to dry, then mash quickly until smooth. Add one 
tablespoonful butter, one-fourth cup of hot milk, one teaspoonful salt 
and dash of pepper. Beat with fork until light. 


POTATO PUFF.—Put two cups of cold mashed potatoes in a sauce 
pan, add yolks of two eggs, two tablespoonfuls cream and salt, and 
pepper to taste; stir till well mixed and hot; take from fire and add the 
well-beaten whites of the eggs, heap in baking dish and brown slightly. 


SWEET POTATO CROQUETTES.—For twelve croquettes, two cups 
sweet potatoes mashed fine, two tablespoonfuls cream, one teaspoonful 
onion juice, one teaspoonful salt, little nutmeg, one rounded table¬ 
spoonful butter, one tablespoonful chopped parsley and sprinkling of 
cayenne. Mix all together, stir over the fire a few minutes and when 
cool form into cylinder shape, dip in egg and bread crumbs and fry in 
hot fat. 


POTATOES CREAMED.—One quart of cold-boiled potatoes, one-half 
pint cream or rich milk, one saltspoon of salt and pinch black pepper, 
one teaspoon butter, one teaspoon flour; cut potatoes in squares, season 
them and put in a stewing pan; add cream; on top of potatoes put the 
butter, and over all sift the flour; five minutes before you wish to serve 
them put stew-pan on the stove; do not touch the potatoes until the 
cream begins to bubble at side of pan, and then stir constantly till 
thick; serve at once on a hot dish. 


MASHED POTATOES.—Wash some warm boiled potatoes, put in a 
dish with pepper and salt, one-half cup of cream, a very little onion 
juice, beat three eggs and stir all into the potato; let this brown upon 
the bottom untilj there is quite a crust, turn out upon a plate and serve 
immediately. 


CODFISn AND POTATOES.—A three pound codfish. Clean, wiping 
carefully. Put in kettle with plenty of cold water to cover. Add salt, 








300 


COOKING DEPARTMENT. 


one-fourth small cup vinegar, one small carrot and medium onion; cut 
fine; a little herbs. When the kettle boils, draw where it will simmer. 
After half an hour, take the fish up, remove the skin, put butter over 
the spots of pepper. Have potatoes in quarters, boiled, seasoned with 
salt, pepper and butter, in which they should be tossed about and 
covered. 


POTATO BALLS.—Boil and mash eight good-sized potatoes, add to 
them two egg yolks, the whites beaten to a stiff froth; three table¬ 
spoons cream, a teaspoon chopped parsley, a very little chives, one- 
half teaspoon salt and a very little nutmeg. Mix well and form into 
balls. Put into very hot fat and cook about three minutes. Serve on 
very hot dish. 

Cold potatoes left over from dinner should be mashed and mixed 
with a well-beaten egg, seasoned with salt and pepper. Make into balls 
as large as a walnut, roll in flour or fine dry crumbs, and fry in boil¬ 
ing fat. 

A pretty dish is made by peeling potatoes, after the outer paring is 
removed, in long ribbons. Lay them in cold water and dry them with 
a soft cloth, then fry in boiling fat. Pile the ribbons high on a dish, 
dust salt over them, and stick tufts of parsley about them. 


BROWN POTATO MOUND.—Prepare mashed potato, seasoned well, 
press into a bowl, then turn on a pan; cover with melted butter; brown 
in hot oven. Place in center of platter and arrange the chops around. 
Strew parsley over. 


BROWNED POTATOES.—For browning use “cod fat.” Have a little 
in the pan, and lay the slices, rather thick, in and brown them on one 
side; turn and remove as soon as soft. This “cod fat” is excellent for 
rice, potatoes, oysters, or similar things. 


BROILED POTATOES.—Cut into large thick slices the cold boiled 
potatoes. Broil slowly and when light brown pour melted butter over 
them and serve. 


SCALLOPED SWEET POTATOES.—Slice thin cold boiled sweets and 
lay them in a buttered dish; season; moisten with rich stock and lay 
small pieces of butter over them. Bake in a hot oven fifteen or twenty 
minutes, 







COOKING DEPARTMENT. 


301 


BAKED POTATOES.—Take about eight large potatoes or twelve 
small ones; clean and cut in halves; season; sprinkle each with butter, 
and lay a thin slice of cheese upon each half. Place on a greased pan 
and bake in a moderate oven until brown. 


MUSHROOMS.—Gather a peck of the fresh fairy rings, cut off the 
stems close to the caps and you will have about a quart; wash care¬ 
fully and then tossed through a bowl of water with about a half gill of 
vinegar in it to remove any larvae which might be concealed in the 
delicate gills. These caps do not need to be skinned. Drain quite dry 
and place in a dish, w T here about an eighth of a pound of butter has 
been melted. Let them simmer slowly for half an hour or until easily 
pierced with a fork, keeping closely covered all the time, then add salt 
to the taste and a quart of sweet milk, let it come to a boil and then 
pour over squares of thin, nicely browned toast of wheat bread. Serve 
very hot. Improved by a dash of sherry. This same dish can be made 
quite as well of the dried fairy rings and is almost equal to the fresh. 


GREEN PEAS.—To two pints of shelled peas, take two tablespoons 
of very tine chopped onion, fry in one tablespoon of butter till of a very 
light brown; then put in your peas and put water in to be level with 
the peas; then take three large lettuce leaves, chopped very fine, and 
put in the peas and let boil one hour very slow; salt and pepper to 
taste; -when done take half teaspoon of starch, one teaspoon of granu¬ 
lated sugar; mix with two teaspoons of water; put this in the peas and 
let it boil three minutes, stirring so the corn starch will not stick; 
when this is done take away from the tire, and when it has stopped 
boiling stir in the yolks of two eggs. Eat as soon as done. Peas fixed 
in this way make a very delicious dish. 


DELICATE ONIONS.—Slice two and one-fourth quarts of silver 
white or Spanish onions, put them on to boil in cold water, to which 
has been added salt and a little baking soda. When they come to a boil 
throw this water off, then add hot water and a little more salt; stew 
until tender; turn in a colander and drain in a warm place. When 
thoroughly drained have ready in a hot pan about a teaspoon of melted 
butter; put onions in pan and when hot add a tablespoon of butter and 
two or three beaten eggs. Easily digested. 


BAKED STUFFED ONIONS.—Peel large onions, cut a slice from the 
top, with a scoop take out the inside. Chop the bits, add stale bread, 






302 


COOKING DEPARTMENT. 


parsley, sausage, meat, pepper, salt and water to mix into dressing. 
Fill the shells, put a lump of butter on each onion; bake until tender. 

ROASTED ONIONS.—Parboil twice, cooking twenty minutes, then 
put in baking pan. Season with salt and pepper. For one dozen 
onions mix one-third cup of butter with one-third cup water. Pour 
part over the onions and keep rest for basting. Roast forty minutes, 
pour cream over and serve hot. 

COLD CABBAGE.—Cut one small head of cabbage very fine. Dress¬ 
ing: two eggs, well beaten; half cup of vinegar, butter size of an egg, 
one tablespoon sugar; salt and pepper to taste; stir all well together 
put in a double boiler; remove from the fire just as soon as it thickens 
and pour over the cabbage; add three teaspoons of cream; mix it thor¬ 
oughly and place in a salad dish; garnish with celery leaves and hard 
boiled eggs; set in a cool place. 


NICE WAY TO COOK CABBAGE.—Take two pounds of fresh pork, 
season highly with cayenne pepper, celery seed, salt and thyme; chop 
it fine. Cut the top off of a nice, firm head of cabbage, dig the inside 
out of it, leaving a good space. Chop what is taken out, mix with the 
meat and put it all back in the cabbage, placing the top just cut off 
back again. Tie it up in a muslin cloth; boil until cabbage is tender. 

ASPARAGUS.—Cut the bottom off and peel a bunch of rhubarb; lay 
it in cold water for a half hour. Boil in salt water until tender. Take 
a tablespoon each of butter and flour; rub them together and add one 
cup of boiling water. Toast pieces of bread; lay them in the bottom 
of a dish; put the asparagus on them and pour over all the dressing. 

TURNIP CUPS.—Take the desired number of turnips, peel and scoop 
out the center. Put in boiling water. Cook for twenty minutes slowly. 
Drain and cool; then fill. 


LIMA BEANS.—Parboil with a pinch of soda in the water and then 
in clear water twice. Cook slowly, and when done add salt, pepper 
and a little cream. 


FRICASSE OF BEANS.—Steep a pint of beans in cold water over 
night. Remove and drain and put on a fire with two quarts of soft 
water. Simmer two hours longer. While they are simmering put one 









COOKING DEPARTMENT. 


303 


ounce of chopped parsley, two ounces of butter and the juice of a lemon 
in another sauce pan. As soon as the butter is melted, put in and stir 
the beans. 


SCALLOPED TOMATOES.—A layer of tomatoes in bottom of baking’ 
dish, a sprinkling of salt and pepper, a very little chopped onion, then 
a laj'er of stale bread crumbs, now another layer of tomatoes, and so 
on till the dish is full, having the top layer of crumbs. Place bits of 
butter over top and bake in quick oven twenty minutes. 


HOW TO MAKE TOMATO CROQUETTES.—Peel, cut into halves and 
press out the seeds from six good sized tomatoes; chop fine and 
measure. To each pint of the chopped tomato allow a pint of bread 
crumbs, a teaspoon of salt, a teaspoon of onion juice, a saltspooon of 
pepx^er and a tablespoon of chopped parsley. Form this mixture into 
croquettes, dip in egg and then in bread crumbs and fry quickly in 
smoking fat. If the mixture is too soft to handle, add more bread 
crumbs. Cold boiled rice may also be mixed with chopped tomatoes 
and made into croquettes and served with tomato sauce. 


TOMATOES, CAROLINA STYLE.—Select a dozen tomatoes of the 
same size, remove a piece about an inch in diameter from the end of 
eaeh tomato and take out all the seeds; cook a cup and one-half of rice 
in a quart of well-seasoned broth, with half a green pepper cut fine. 
When the rice is nearly tender, but not broken, add half a cup of but¬ 
ter; mix it in well. Fill the tomatoes with the rice; put back the pieces 
of tomato cup out; set them in a baking pan, brush over the outside 
with a little olive oil or melted butter and bake for half an hour in a 
moderate oven. Remove them carefully to a platter and pour around 
them a cup of tomato sauce highly seasoned. 


TOMATO MOLDS.—Strain one quart of tomatoes through a sieve, 
add salt, pepper and sugar to taste. Soak one-half box of good gela¬ 
tine; heat and pour over. Put in small molds and make solid. 


MUSHROOMS AND TOMATOES.—Pint of cooked tomatoes, half pint 
of mushrooms, tablespoon of bread crumbs, tablespoon of butter, pep¬ 
per salt, buttered toastl Put into a dish. When mushrooms are cooked 
serve on the buttered toast. 







304 


COOKING DEPARTMENT. 


CHEESE AND TOMATOES.—Boil one quart solid tomatoes with half 
a green pepper cut fine and one small onion for five or six hours, until 
they are thick. Melt a teaspoon of butter in dish and add one pound 
of cheese, and when it is melted smooth add the tomato. Let it boil 
slowly, adding salt with a dash of red pepper. Serve on hot toast. 


ARTICHOKE BOTTOMS.—Take six or eight fresh parboiled arti¬ 
choke bottoms, fill with a mixture of chopped mushrooms, a small 
cooked cauliflower stewed in one-half pint bechamel sauce, with two 
tablespoonfuls grated cheese, season with pepper and salt, sprinkle 
with bread crumbs, pour over a little melted butter and brown in oven 
a few minutes. 


BAKED RHUBARB.—Peel and cut into lengths three bunches of 
rhubarb. Dredge with flour and put in baking dish with one large cup 
sugar sprinkled over. Bake in a moderate oven three-quarters of an 
hour. Can be served hot or cold as a sauce. 


CORN OYSTERS.—Take six ears of corn (grated), season with salt 
and sugar; mix in three eggs and make into small cakes; fry in butter 
and lard. 


EXCELLENT CORN MUFFINS.—Take two eggs, one cup of wheat 
flour, one teaspoonful of salt, one cup of commeal, one teaspoonful of 
cream tartar, one cup of white sugar, one cup of sour cream (or one 
cup of sweet milk) and three tablespoonfuls of butter, one-half tea¬ 
spoonful of soda. Bake for twenty minutes. 


FRITTERS AND CROQUETTES. 


CORN FRITTERS.—One half dozen ears of corn (grated), one pint 
of sweet milk, one and one-half teaspoonfuls of baking powder. 
Thicken with flour sufficient for baking on griddle. Season with salt. 
Grease the griddle well with butter before baking. 


MEAT CROQUETTES. One cup of finely chopped cold beef, two of 
hot mashed potato; season with butter and salt. Mix a beaten egg in 
thoroughly; roll into balls, flatten a little, roll in beaten egg and 
cracker crumbs. Fry In skillet with plenty of fat. Serve hot. 









COOKING DEPARTMENT. 


305 


SOUR MILK PANCAKES.—Take some good sour milk, one small 
teaspoonful of bicarbonate of soda, and the same of cream of tartar; 
beat into this from three to five eggs, according to the quantity re¬ 
quired, and enough flour to make a batter. Heat some butter in a pan 
and allow one tablespoonful of the mixture for each pancake; these 
must be served very hot, and can be sprinkled with sugar, or served 
with salt and grated cheese as a savory. 


RICE CROQUETTES.—Take one-half cup of milk, one cup of cooked 
rice, one egg, a little salt, one tablespoonful of sugar, one of butter, a 
little grated nutmeg. Boil the milk and add the rice and seasoning. 
When it comes to boiling point add the egg well beaten. Stir a minute 
and cool. When cold roll in egg batter and crumbs, and fry in hot fat. 
The fat should be exceedingly hot for all croquettes. 


APPLE FRITTERS.—Take one cup of warm milk, two eggs, one 
tablespoonful of sugar; beat the yolks of the eggs and add sugar, milk, 
two cups of flour sifted with two full teaspoonfuls of baking powder 
and a little salt. Put in the whites of the eggs, add good cooking 
apples sliced. Drop in hot lard. Serve warm. 




30G 


COOKING DEPARTMENT. 


BREAD. 

HOW TO MAKE GOOD BREAD.—Sift four quarts of flour and place 
it near the stove that it may become thoroughly warm; boil three or 
four nice sized potatoes until perfectly tender, pour the water into a 
crock, mash and beat the potatoes as carefully as if they were being 
prepared for the table, and return them to the water in which they 
were boiled; about 10 p. m., add enough hot water that the whole 
measures one quart, or if you have a quart of potato water warm it well 
before using; hollow a place in the center of the flour, pour in the 
water, one large tablespoonful of salt, one of sugar, a piece of lard the 
size of a walnut, one cup of yeast, or one cake of compressed yeast, 
dissolved in a cupful of warm water, mix well and knead steadily, using 
a small quantity of lard on the hands from time to time to keep the 
mixture from sticking, until it is firm and can be handled without 
difficulty. Now cover carefully and put in a warm place and leave it 
rise. In the morning knead it about ten minutes, cover again and if it 
is warm it will be ready for the pans in about an hour. This quantity 
will make four nice sized loaves. Let it rise; bake from forty to fifty 
minutes. When your sponge is like a honeycomb it is time to make 
it into loaves. When the loaves do not retain the dent of the finger it 
is ready for the oven. Flour greatly varies as to quality and if the 
amount of flour is not sufficient to make a stiff, firm dough do not hesi¬ 
tate to use more than this receipe calls for, or if it is firm enough be¬ 
fore you have used all the flour you have warmed leave it out. 

ANOTHER BREAD RECIPE.—Take four medium sized boiled pota¬ 
toes and the water in which they were boiled; mash in a bowl, add 
flour enough to make a soft batter; when cool add one and one-half 
dried yeast cake, soaked in a little luke-warm water; a teaspoon of salt 
and a teaspoonful of sugar; beat all together three times; mix this in 
the evening and let stand over night; the next morning take four 
quarts of sifted flour, more salt to taste, then add the yeast and enough 
water to make a soft sponge. Let rise, then add enough flour to make 
it very stiff; work fifteen minutes; let rise again; work it down once 
more. When it has risen mold into loaves; let it rise again, then bake 
one hour. Rub a little lard over the top. This will make excellent 
bread. 


BREAD WITH \ EAST CAKE.—With a large teaspoonful of lard and 
several handfuls of salt, put one quart of cold water in a bread pan. 






COOKING DEPARTMENT. 


307 


Bring to a boil one quart of milk, and pour into the water. Set in a 
cool place until it is lukewarm. Dissolve a yeast cake in a little of this, 
and when dissolved gradually stir it into the milk and water; add flour 
enough to make a dough; knead smooth and grease, letting it stand 
over night. Make into loaves in the morning; put into pans until it 
rises and gets light. Bake one hour. 


GENUINE WHOLE WHEAT BREAD.—Make a sponge of a pint of 
milk, a pint of water, one yeast cake, three quarts of whole wheat flour 
and a teaspoonful of salt. When light, knead in enough whole wheat 
flour to make a dough. Put into pans at once, and when light bake 
forty-five minutes in a moderately quick oven. 


WHITE BREAD.—Pour a pint of boiling water into a pint of milk 
and when lukewarm, add a yeast cake dissolved and a teaspoonful of 
salt. Add sufficient whole wheat flour to make a dough. Knead until 
smooth, cover, and stand aside for three hours*. Make into loaves and 
put in pans. After standing an hour, bake in a quick oven one-half 
hour. 


STEWED BREAD.—Take seven or eight large unbroken slices of 
stale bread, place into a deep frying pan into which has been melted a 
teaspoonful of butter, lay in the bread, cooking only one layer at a 
time, allow it to brown slightly for a moment and have ready a sauce 
which has been made by rubbing two teaspoons of corn starch, or flour, 
smooth in a little cold water, adding boiling water to make sauce of 
required consistency; season with salt, pepper and plenty of butter; 
pour over bread and cook slowly, turning each piece until thoroughly 
soaked and softened. Place upon a hot, deep platter; pour over the 
remainder of the thickened dressing; garnish with celery tops or slices 
of hard boiled eggs. Now ready to serve. 


MUSH BREAD.—Heat a pint of milk and stir in two-thirds of a cup 
of cornmeal. Cook five minutes, remove from the fire and add the yolks 
of four eggs, and a half teaspoonful of salt. Then add the whites of 
well-beaten eggs. Bake one-half hour in a quick oven. 


CORN BREAD.—One quart of buttermilk, one pint of cornmeal, one 
tablespoonful of sugar, one tablespoonful of butter, one teaspoonful of 
soda, two eggs. 







308 


COOKING DEPARTMENT. 


VIRGINIA CORN BREAD—Two eggs well beaten, one cup sugar, 
one-half cup of butter, one cup sweet milk, one-half cup sour milk, one- 
half cup flour, one-half cup cornmeal, two good teaspoonfuls baking 
powder. 

VIRGINIA EGG BREAD.—One quart of milk, one pint of sifted corn- 
meal, one tablespoon of butter, two eggs, one teaspoon of salt, two 
teaspoons of baking powder; let milk boil; pour, while hot, over the 
meal; add the butter; eggs to be beaten separately; when meal has 
cooled, put in eggs, powder and salt; mix well, pour in moulds and 
bake in quick oven. 


CREAM CORN BREAD.—One-half cup sour cream, one egg, one-half 
cup flour, half teaspoon each of soda and /salt, meal for desired thick¬ 
ness. Bake in quick oven. 


GRAHAM BREAD.—One cup sugar or molasses, one small teaspoon¬ 
ful salt; one quart graham flour and two heaping teaspoonfuls baking 
powder; wet with cold sweet milk or water to a stiff batter and place at 
once in a hot oven. 


BROWN BREAD STEAMED.—One and one-half cups of buttermilk, 
one-half cup molasses, one teaspoon of soda, one cup of graham flour, 
one and one-half cups of cornmeal, one-half teaspoon of salt; steam 
three hours. 


BROWN BREAD WITH RYE FLOUR.—Two-thirds of a quart of rye 
meal, one-third of a quart of Indian meal, one cup of molasses, little 
salt, one teaspoon saleratus; mix with milk. Steam in bread tin three 
hours. 


EXCELLENT BROWN BREAD.—One pint graham flour, one pint 
com meal, one cup molasses, one cup yeast. Water to mix, let rise, 
work down. When light, mould in pans and bake. 


ROLLS. 


PLAIN ROLLS.—Boil two cups of milk; put two tablespoonfuls of 
sugar and one of lard into it. Set out until it becomes lukewarm. 
Dissolve a yeast cake and mix enough flour to make a stiff batter. Let 










COOKING DEPARTMENT. 


309 


it get very light; then put in salt and the yolks of two eggs; mix with 
the hands; use flour enough to make a soft dough. When light, roll 
out and cut; bake in a quick oven. 


FRENCH ROLLS.—Boil one large potato and mash it fine; add a 
tablespoon of salt, two of sugar, and one of butter, one egg and one- 
half of a yeast cake dissolved. Mix, cover and stand in a warm place 
about three hours. Then take about two quarts of flour; make a hole 
in the center, pour in the mixture of potato, etc. Rinse the mixing 
bowl with warm water and pour enough of it into the mixture to make 
the flour into a soft dough. Knead w T ell, replace in the bowl, cover 
with a cloth and leave to rise. In about four hours make into rolls; 
let them rise, and bake from fifteen to twenty minutes. 


DUTCH ROLLS.—One cup lard, half cup butter, four cups water or 
milk, one teaspoon salt, five teaspoons baking powder, flour to make 
a soft dough. Roll out one-quarter of an inch thick. Sprinkle with 
one cup of sugar and one ounce of cinnamon. Roll up as a jelly roll 
and cut in slices an inch thick. Put in a well-greased pan and bake 
for twenty minutes in a hot oven. 


PARKER HOUSE ROLLS.—Boil or bake three medium size potatoes, 
mash through a sieve; add two tablespoonfuls of sugar, one tablespoon¬ 
ful of flour to hot potato; pour over it all boiling hot water until it is 
a batter. Dissolve one-half compressed yeast cake and add to batter 
when cool; let it rise where it is warm, until a perfect sponge. Take 
three pints bread flour, two tablespoons of lard, salt, one pint of 
scalded milk and yeast that has just risen; do not use all the milk un¬ 
less necessary. Put in the lard, adding the other ingredients, and, 
when stiff enough, chop it all with a chopping knife. Let it rise where 
it is warm, roll out on a board, thin, and cut with a biscuit cutter three 
and one-half inches in diameter; wet one edge and fold over, not al¬ 
lowing the edges to come together; place in a pan so they do not touch; 
let them rise slowly an hour; bake a light brown in a hot oven. 


HOTEL ROLLS.—Scald a pint of sweet milk; cool, and add two table¬ 
spoons of butter, two of sugar, one-half cake of yeast dissolved, and a 
pinch of salt. Mix and when light, knead and repeat the process. 
Roll thin, cut with a cutter, butter, fold and when light bake. Permit 
them to ripen a few minutes before serving. 






310 


COOKING DEPAKTMENT. 


SWISS ROLLS.—Five eggs and quarter pound sugar, quarter pound 
flour; beat sugar and eggs to a cream; add the flour and have it well 
buttered and papered; bake it in a quick oven; when done spread with 
either strawberry jam or raspberry. Very nice for tea. 


TEA ROLLS.—One pint of scalded milk; when lukewarm add half 
yeast cake, one tablespoon of lard, one tablespoon of sugar and a little 
salt; stir in flour enough to make a stiff batter; mix in the morning 
and they will be ready to bake for supper. 


SOUTHERN ROLLS.—One pound bread dough, a teacupful butter 
worked thoroughly into the dough. Let rise, work, cut in strips, sift 
over with corn meal, place on a buttered pan, and when light, bake in a 
quick oven. 


VIENNA ROLLS.—Sift two or three times one quart flour with two 
heaping teaspoonfuls baking powder, rub in butter the size of an egg, 
and one-half teaspoonful salt; stir all to a dough with sweet milk, take 
small pieces of dough, roll them into small round lumps, cut them 
across slightly each way once with sharp knife, set them in tins not 
touching each other, brush over with butter melted in milk and bake. 


BOSTON ROLLS.—Three pints flour, one cup sweet milk, one teacup¬ 
ful hot yeast, two eggs, two tablespoonfuls lard. Work well, let rise, 
work and let rise again. Make in rolls and bake when light. 

SWEET ROLLS.—A recipe for about forty-five rolls. Put into a 
bowl one pint of milk which has been scalded and let cool; add to this 
one teaspoon of salt, one tablespoon of sugar and one tablespoon of 
lard; add to this one pint of milk, add three pints of well-sifted flour 
and beat for about twenty minutes, then add one cake of compressed 
yeast soaked in one cup of lukewarm water. Beat lightly for a few 
minutes and w r ork well on a board which has been covered with flour. 
Let this rise once, and then to this dough, when risen, add one cupful 
of granulated sugar and four eggs. Work thoroughly with the hand 
until all is smooth. Let all rise once again, and then, on a board which 
has been lightly sprinkled with flour, roll out the dough about half an 
inch thick, and spread over this with a knife soft butter until it is all 
even; then cut with a biscuit cutter and turn over the roll once. Put 
in flat and well-greased pans and let rise again. Then bake in a quick 
oven about ten or fifteen minutes. When ready for the table, they will 







COOKING DEPARTMENT. 


311 


look and taste like sweet cake. Sprinkle them over with powdered 
sugar. These should be worked up about 10 a. m. for tea at 6 p. m. 


BISCUITS. 


SODA BISCUIT.—One quart sifted flour, one teaspoonful soda dis¬ 
solved in a pint of sour milk, heaping tablespoonful lard, a pinch of 
salt; after raising fifteen minutes, bake in an oven not too hot. 


LUNCH BISCUIT.—One pint flour, one tablespoonful butter, three 
tablespoonfuls sugar, two eggs, three teaspoonfuls baking powder 
sifted with the flour, a pinch of salt, one cup milk. Cut into biscuits 
and bake in a hot oven. 


MILK BISCUITS.—One pound flour, butter the size of a walnut, two 
teaspoonfuls baking powder, one of salt. Mix milk or water, bake in a 
quick oven. 


HOT BISCUITS.—Put one quart flour, three teaspoonfuls baking 
powder, one teaspoonful salt, one teaspoonful white sugar into a sieve, 
mix thoroughly together, then add one tablespoonful butter, moisten 
with one-half pint sweet milk, roll out about one inch thick, cut with 
biscuit cutter, and bake in hot oven about fifteen minutes. Bake rap¬ 
idly, handle very little. 


BICE BISCUITS.—Rub one-quarter pound of butter into the follow¬ 
ing flour mixture: one teacup of ground rice, one pound and one-half 
of flour, three-fourths cup of sugar. Beat one egg and mix into a 
dough. Roll out, cut thin and bake quickly. 


SPONGE BISCUITS.—Six eggs, three-fourths pound of sugar, one- 
half pound of flour, one lemon. Beat yolks of eggs until bubbles rise; 
add sugar and tablespoon lemon juice; beat light; add the beaten 
whites, then the flour and pinch of salt. Do not beat after the flour is 
added, only stir until well mixed. Bake in small buttered moulds. 
When cold spread over. 


CREAM BISCUIT.—Take one quart of flour and three teaspoons of 
cream tartar sifted together, one and one-half teaspoons of soda, and a 
little salt. To these add two tablespoons of butter; mix with rich 
cream into a soft dough. Roll thin and bake quickly. 










312 


COOKING DEPARTMENT. 


OATMEAL BISCUIT.—Two cups of oatmeal, two cups of brown 
sugar, one-half cup of boiling water, one-half teaspoonful of baking 
soda, one cup of butter; add flour enough to roll. 

TOAST. 

DRY TOAST.—Take good bread that is one day old, cut slices of 
medium thickness, and place upon grate in oven. Let it brown thor¬ 
oughly; be careful not to scorch. After toasting both sides, spread 
with butter and drop a very little water on each piece. Place on plate, 
cover tightly and return to moderately heated oven until ready to serve. 

EGG CREAM TOAST.—Boil one-half dozen eggs hard; drop them in 
iced water for one-half hour; toast small square pieces of bread to a 
nice brown; put one tablespoon of butter, one-half saltspoon of salt, 
one-half saltspoon of pepper, one cup milk, one tablespoon of flour, 
mixed in the milk; remove yolks from eggs; chop the whites fine; mix 
in milk; pour mixture over toast; mash yolks in double potato masher; 
garnish with parsley, and serve. 


PLAIN CREAM TOAST.—Four eggs, one tablespoon of cornstarch, 
half a tablespoon of butter, six squares of toast, half a pint of milk, salt 
to taste; one small stalk of parsley; boil the eggs for fifteen minutes, 
and when cold remove the shells, chop the whites fine and rub the yolks 
through a sieve or a potato strainer; do not put the yolks with the 
whites, as they are used separately; toast the bread a light brown; see 
that they are uniform and without crust and lay on platter; scald the 
milk and add the cornstarch, thinned with two tablespoons of cold 
water or milk; stir until the thickness of cream and then add season¬ 
ing and chopped whites of eggs and parsley together; slightly butter 
the toast and heap the egg sauce upon the slices; take a small portion 
of the powdered yolk and place it on the sauce on each slice of toast, 
and then serve. 


BUNS AND MUFFINS. 


LYNCH BUNS.—Rub and sift together one pound of flour, half tea¬ 
spoon of tartaric acid, and half teaspoon of bicarbonate of soda; then 
work into this two ounces caster sugar and four ounces w r ell washed 
and dried currants; when all of these are well mixed together make a 








COOKING DEPARTMENT. 


313 


hole in the center and pour into this half pint cold new milk, pre¬ 
viously mixed with a whole well beaten egg, mix it all quickly together, 
then set the dough in small pieces on a baking tin and bake twenty 
minutes. 


CINNAMON BUNS.—One pint milk, two eggs, one-half cup butter 
and lard, one teaspoonful salt, half a yeast cake, flour. Scald the milk, 
add butter and lard, let stand until lukewarm, add salt, yeast, and 
enough flour to make a thin batter, beat thoroughly and let stand in a 
warm place until morning. Then add the well beaten eggs and enough 
flour to make a dough and set in a warm place until light, take it out, 
roll until thin, spread butter thickly, sprinkle with sugar, cinnamon 
and currants thickly and evenly, roll and cut about every two inches, 
place in a deep pan in a warm place until light, bake in a moderate 
oven three-quarters of an hour, turn out on a plate as soon as done. 


EXCELLENT BUNS.—Take two cups of sugar, three eggs, one table¬ 
spoonful of butter, one teaspoonful of soda, one teaspoonful of cream 
tartar, one cup of sour cream, two cups of flour. Bake for twenty 
minutes. 


MUFFINS.—Two tablespoonfuls sugar, two tablespoonfuls butter, 
two eggs, one-half teaspoonful salt, one cup sweet milk, two cups flour, 
two teaspoonfuls baking powder. 

CORNMEAL MUFFINS.—One cup of cornmeal, one cup wheat flour, 
one cup white sugar, one cup sour cream (or one cup of sweet milk and 
three tablespoonfuls butter), two eggs, one teaspoonful salt, one tea¬ 
spoonful cream tartar, one-half teaspoonful soda. Bake twenty 
minutes. 


SPONGE MUFFINS.—One pint of flour, one yeast cake dissolved in 
warm milk, one egg, one tablespoon melted butter, one-half teaspoon- 
ful salt, warm milk for batter. Let rise six hours. Pour in muffin pan, 
let rise half an hour; bake in quick oven twenty minutes. 


PLAIN MUFFINS.—Take one teaspoon of baking powder and a pinch 
of salt in one pint of flour; add to the beaten yolks of two eggs, one 
teacup of sweet milk, and a piece of butter one-half the size of an egg. 
Then the flour and the whites well beaten. 








314 


COOKING DEPARTMENT. 


PUFFS, RUSKS, WAFFLES, DOUGHNUTS, ETC 

TEA PUFFS.—The yolk of four eggs, beaten light, one pint of sifted 
flour. Pour the eggs in the flour, mix as biscuit, make the dough as 
stiff as possible, take a small piece the size of a walnut, roll very thin, 
fold tha edges together twice, cut through in several places from edge 
to center with a knife, press the dough between finger and thumb in 
center after cutting, to prevent the small parts from separating, then 
place over fire in a fryer enough lard and butter to nearly cover them. 
Should get hot enough to fry them quickly. Put pieces in and when 
brown on one side turn them or dip the grease over them while cooking. 
Cook to a light brown, drain and sprinkle with pulverized sugar. 

RICE PUFFS.—Beat one cup of cooked rice in three-quarters cup of 
sweet milk, and add a little salt and the yolks of two eggs. Sift to¬ 
gether two large teaspoons of baking powder and two and one-half 
cups of flour. Beat all and put in the whites beaten. Drop in muffin 
pans buttered and bake in a quick oven. 


POTATO PUFF.—Take cold mashed potatoes one pint, two well- 
beaten eggs, two tablespoons melted butter, one teacup of milk or 
cream, season with salt and pepper. Beat the potatoes and melted 
butter together. To this add the other ingredients, beating well. Bake 
in a buttered dish in a quick oven forty-five minutes. 


POTATO PUFFS.—As potatoes are dearest when eggs are cheapest, 
one does not mind using a few of the latter at that season of the year 
to make a very tasty dish of the former. Mash four large potatoes very 
smoothly, add a little pepper and salt. Put half a wineglassful of milk 
and an ounce of butter into a saucepan; when these boil stir in the 
mashed potatoes until all are thoroughly mixed, and then remove the 
saucepan from the fire. Add the yolks of three eggs, one by one, beat¬ 
ing them thoroughly. Whisk the whites of four eggs to a very stiff 
froth and add them lightly to the mixture. Half fill six very small 
china moulds with it, and bake them in a quick oven till they are a pale 
brown color. 


RUSK. Three pints of flour, three teaspoons of baking powder sifted 
together, one-half cup butter well mixed into the flour, one teacup 
granulated sugar, also mixed into the flour; one-half pint milk, one egg, 







COOKING DEPARTMENT. 


315 


beaten, added to the milk. Work up the flour as above prepared, finish 
by working- in the well-beaten white of an egg-, roll out to half-inch 
thickness, cut small, brush with yolk of an egg, dust lightly with pul¬ 
verized sugar or brush over with sweetened milk; bake in hot oven. 


OATMEAL CRACKERS.—One-half pound sugar, five and one-half 
ounces lard or butter, two and one-half cups rolled oats, three cups 
flour, one-half cup warm water, the rind of lemon or orange grated, one 
teaspoonful soda. Roll very thin. 


SALLY LUNN.—Two and one-half pints flour, one quarter pound 
butter, one pint milk slightly warm, one tablespoonful sugar, one yeast 
cake, two teaspoonfuls salt, four eggs beaten separately, let rise from 
9 a. m. until 4 p. m.; bake at 6 p. m., after having put in gem pan at 
4 p. m. 


CORNMEAL GEMS.—Sift together two cups of very nice cornmeal 
and one of wheat flour, one-half cup white sugar, one teaspoonful salt 
and three of baking powder. Mix well; make a hole in this and put 
into it one well beaten egg, one big tablespoonful melted butter and 
two cups sweet milk. Beat well and bake in gem pans. 


WAFFLES.—Mix well together two and one-half cups of well-sifted 
flour with three teaspoons of baking powder, a pinch of salt, two well- 
beaten eggs and two cups of sweet milk. Beat briskly for five minutes 
and bake in well-greased, hot waffle irons. Butter when cooked and 
serve very hot. 


MRS. MINTER’S WAFFLES.—Beat three eggs, mix well one quart 
sifted flour with three teaspoonfuls baking powder, rub one-half cup 
butter into the flour, and then add the eggs, use milk enough to make 
a batter, pour into waffle irons, filling them two-thirds full. 


DOUGHNUTS.—One cup sugar, three tablespoonfuls melted butter, 
three eggs, one cup sour milk, one teaspoonful salt, one teaspoonful of 
soda dissolved in the milk. Stiffen with flour to roll out. 


DOUGHNUTS WITH THICK MILK.—Take one pint of thick milk, 
two cups of white sugar, six tablespoonfuls of melted lard, two eggs, 
one and one-half teaspoonfuls of soda. 









316 


COOKING DEPARTMENT. 


DUTCH DOUGHNUTS.—One cup sugar, one cup sour milk, one egg, 
one large tablespoonful melted lard, sprinkle of salt, nutmeg to taste, 
one teaspoonful baking soda, flour to roll. 


VIRGINIA PONE.—One pint India meal, four eggs, one and one-half 
pints milk, a small piece butter or lard, a little salt, make it into a bat¬ 
ter, pour into a pan and bake half an hour. 


VEAL DUMPLINGS.—Two pounds of veal, cut in pieces one and one- 
half inches long, carefully wash and cover with cold water; when boil¬ 
ing, skim and set where it will cook slowly. After an hour, add salt 
and a pinch of pepper, a tablespoon of butter, a quart of peeled pota¬ 
toes. The dumplings: Two beaten eggs, two spoonfuls milk, a little 
salt and flour for muffin batter. Have the pot briskly boiling, drop a 
small spoonful at different places, let the liquor boil again, and so use 
all the batter. Cover closely for twenty minutes. 


BAKED APPLE DUMPLINGS.—First pare and core the number of 
apples needed. Mix one tablespoonful of baking powder, one quart of 
flour, one teacupful of butter with milk. Make stiffer than for biscuits, 
roll and cut into strips; put a strip of dough around several pieces of 
apples. Put one quart of water, one cup of sugar, a small lump of but¬ 
ter in a dish and set on top of the stove; let it come to a boil, then put 
in the dumplings. Bake in oven. 


BAKED JOHNNY CAKE.—One egg well beaten, one cup of Indian 
meal, one-half cup of flour, one cup of milk, one tablespoon of sugar, 
one heaping teaspoon of baking powder. Butter pan. Bake in quick 
oven immediately. 


BREAKFAST GEMS.—Take two and one-half cups of flour, two tea¬ 
spoons of baking powder, four tablespoons of sugar, one teaspoonful 
of salt. Rub into the flour one tablespoon of butter; add one cup of 
sweet milk and two eggs; beat very hard for ten minutes. Heat and 
grease the gem pans before gems are put in and before ready for the 
oven. 


OYSTER SANDWICHES.—Into half a pint of good, stiff mayonnaise 
stir a teaspoon of essence of anchovy, a dash of cayenne and of lemon 








COOKING DEPARTMENT. 


317 


juice and a little vinegar; then mix into it several dozen of sauce 
oysters, minced finely together with a spoonful of minced capers or 
olives. 


EGG SANDWICHES.—Boil the desired number of eggs hard. When 
cold rub smooth and season. Cut bread thin; spread with butter, 
sprinkle the prepared egg between each two pieces of bread. Don’t 
have sandwiches too large. 

TONGUE SANDWICHES.—Chop cold boiled tongue fine; add a little 
lemon juice, a teaspoonful of onion juice and a little paprica. Make 
into paste. Butter slices of bread and spread with the tongue mixture. 





318 


COOKING DEPARTMENT. 


CAKES. 


BITTER ALMOND CAKE.—Two cups of sugar, one-half cup of but¬ 
ter, three-fourths cup of sweet milk, whites of eight eggs, three cups of 
flour, two teaspoons of baking powder, two teaspoons of bitter almond. 


ALMOND MACAROONS.— Take two egg whites, one coffee cup level 
full of powdered sugar, one-half pound of sweet almonds. Pour boiling 
water over the almonds to take off the brown skin, then put them in the 
oven to dry; when cold pound them to paste. Beat up the eggs and 
sugar to a stiff froth; add them to the almond paste; whip them thor¬ 
oughly with the back of a spoon. Roll the preparation in hands in 
little balls the size of a nutmeg and place them on a piece of white 
paper an inch apart. Bake them in a cool oven a light brown. 


ANGEL FOOD.—Beat to a stiff froth whites of eleven eggs, add one 
and one-half tumblerfuls powdered sugar, one tumblerful flour, one 
teaspoonful baking powder, an( j flavor with vanilla. Pour into pan 
lightly and bake in moderate oven for one hour. 


BANANA LAYER CAKE.—One small cup of butter and two cups of 
sugar beaten together until light; then add one cup of milk and four 
eggs well beaten; add three cups of flour with two teaspoons of baking 
powder sifted together; bake in layer tins and when cool slice bananas 
one-quarter of an inch thick, place between layers and whip one cup of 
cream with one heaping tablespoon of powdered sugar and spread over 
bananas; eat with cream. 


EXTRACT BANANA CAKE.—Beat to a cream the yolks of four eggs 
and two cups of sugar. Add three-quarters of a cup of cold water 
flavored with a teaspoon of banana extract. Sift over this two cups 
of flour mixed with one teaspoon of cream of tartar and one-half 
a teaspoon of soda. Fold in the whites of two eggs beaten to a stiff 
froth. Bake in layers. 


BLACK CAKE. One pound of butter, one pound sugar, eleven eggs, 
one quart browned flour, measure after the flour is browned and sifted; 
one pound citron, cut in small pieces; one pound seeded raisins, one 
pound currants, one gill of wine or brandy, two-thirds cup of molasses, 








COOKING DEPARTMENT. 


319 


one tablespoon of ground cloves, one tablespoon of ground allspice, one 
tablespoon of cinnamon, one nutmeg, juice of one lemon, nearly half 
teaspoon soda; cream, butter and sugar together; beat whites and 
yolks of eggs separately, stir yolks in with butter and sugar, then add 
molasses (into which the soda has been beaten) then the spices, the 
flour and whites alternately; roll the fruit in flour and then add it; stir 
the mixture until smooth; bake slowly four hours. 


BLACK CAKE NO. 2 .—Take one cup of butter, one cup of sugar, one 
cup of thick milk, three eggs, one cup of raisins, one cup of currants, 
one teaspoonful of soda, two teaspoonfuls of cream of tartar, two tea¬ 
spoonfuls of cloves. 


BLACK CAKE NO. 3.—One pound of brown sugar, four eggs, the 
whites beaten to a froth, one cup of butter, two cups of sweet milk, 
two tablespoonfuls of cloves, two tablespoonfuls of cinnamon, one table- 
spoonful of saleratus, four cups of flour, one pound of raisins. Mix tire 
yolks, spices and sugar together; add the milk, flour and saleratus. 


BOSTON CRACKERS.—One tin of sugar, three eggs, one quarter 
pound of butter, one teaspoonful of soda, one and one-half tins of flour. 


BREAD CAKE.—Soak stale bread in sour milk until soft; rub 
through a colander and add one quart of flour and the yolks of two 
eggs, one teaspoon salt, one of soda, two tablespoons of sugar, flour 
sufficient to make a batter. Lastly the whites of the eggs. Bake on a 
greased griddle. 


PLAIN CHOCOLATE CAKE.—Take two cups of brown sugar, three- 
fourths cup of chocolate, one and one-half cups of butter, three eggs, 
one pound of flour, one teaspoonful of baking powder. Beat the eggs 
and sugar together, then add butter, etc. 


PRIZE CHOCOLATE CAKE.—Take six eggs, one pound of sugar, one 
pound of flour, one-half pound of butter, one cup of sour milk, one 
teaspoonful of soda, four tablespoonfuls of chocolate. Beat butter and 
sugar to a cream, then add the milk, flour and eggs. Take half the 
butter and mix chocolate in it. Bake in jelty cake tins. For icing beat 
the whites of three eggs with one pound of sugar. 









320 


COOKING DEPARTMENT. 


EMPIRE CHOCOLATE CAKE—One-half cup of butter, two cups of 
sugar, three cups of flour, one-half cup of sweet milk, two teaspoonfuls 
of baking powder, the whites of eight eggs, one-half cup of grated 
chocolate dissolved in a little water. Mix about one-half of the white 
batter with the chocolate and spread in the bottom of the pans first, 
then spread light on top. 

GLACED CHOCOLATE CAKE.—One cup sugar, one-half cup butter, 
beaten to a cream; add one ounce of melted chocolate and two un¬ 
beaten eggs. Beat five minutes, add one-half cup milk, one and one-half 
cups flour, sifted with rounding teaspoon baking powder. Flavor with 
vanilla. Bake in shallow pan half an hour. For glace, four tablespoons 
grated chocolate (melted), four tablespoons milk or cream, one small 
cup sugar, boil five minutes and while hot cover the cake, top and sides. 
Set in oven to harden. 


CHOCOLATE PUFF.—Beat the whites of six eggs add one pound of 
pulverized sugar; beat one quarter hour; one cake of grated chocolate, 
one-half ounce cinnamon, one teaspoon cloves. Bake in a slow oven on 
buttered tins. Drop them with spoon on tins. 


CHOCOLATE SNAPS.—Two pounds brown sugar, six tablespoonfuls 
butter, six tablespoonfuls lard, one-half pound chocolate, three eggs, 
one cup sweet milk, one-half teaspoonful soda, two teaspoonfuls cinna¬ 
mon, one teaspoonful cloves. Add flour enough to roll. 


COCOANUT CAKE.—One cup butter, three cups sugar, four cups 
flour, one cup sweet milk, five eggs, beat yolks and whites of eggs sepa¬ 
rately, three teaspoonfuls baking powder. Bake in layers. For icing, 
one and one-half cups sugar, one half cup water, boil until it becomes 
like a syrup, then beat the white of an egg until stiff and stir slowly 
together; sprinkle cocoanut on icing after it is on the cake. 


SOLID COCOANUT CAKE.—Whites of ten eggs beaten to a stiff froth, 
one-half pint of butter, one and one-half pints sugar, one cup sweet 
milk, four cups flour sifted four times, four teaspoons baking powder, 
one small cocoanut grated; cream, butter, sugar together; put in sweet 
milk; then flour with baking powder sifted through; last the cocoanut 
and whites of eggs; a good one. 








COOKING DEPARTMENT. 


321 


COCOANUT POUND CAKE.—Take half a pound of butter beaten to 
a cream, add gradually a pound of sifted flour, one pound of powdered 
sugar, two teaspoonfuls of baking powder, a pinch of salt, a teaspoon¬ 
ful of grated lemon peel, quarter of a pound of prepared cocoanut, four 
well-beaten eggs, one cupful of milk; mix thoroughly; butter the tins, 
and line them with buttered paper. Pour the mixture in the depth of 
an inch and a half, and bake in a good oven. When done, take out and 
ice, and return to the oven a moment to dry icing. 


CREAM COCOANUT CAKE.—One cup butter, two cups sugar, three 
cups flour, whites of five eggs, one teaspoon baking powder, one-half 
cup milk. Cream for filling, one-half cup sugar, one-half cup flour, 
whites of two eggs. Beat the eggs and stir in sugar and flour, and 
one-half pint of boiling milk and one cup of shredded cocoanut. Make 
frosting for outside; sprinkle thick with cocoanut before dry. The 
frosting: Whites two eggs, one-half cup of sugar. 

CORN CAKE.—Take two eggs, a pinch of salt, one pint of sour milk, 
one teaspoon sweet milk, two teaspoonfuls of molasses, one pint of 
sifted cornmeal, one and one-half cups of flour. Bake on a griddle. 

CREAM-TARTAR CAKE.—Take two cups of sugar, two cups of sour 
cream, three eggs, one and one-half teaspoonfuls of soda, one and one- 
half teaspoonfuls of cream-tartar. 

CURRANT CAKE.—One pound butter, one pound sugar, six eggs, one 
and one-half pounds flour, one-half cup of milk, one pound currants, 
one teaspoon of soda. Grate in part of a nutmeg, drop on pan; bake in 
a moderate oven. 

CREAM CHOCOLATE FILLING.—Melt one-quarter pound chocolate 
in saucepan, next put in bowl three-quarter pound pulverized sugar; 
break into sugar whites of two eggs, after mixing thoroughly; pour in 
melted chocolate, flavor with vanilla; beat well. This quantity is suf- 
ficent for three layers. 

CIRCLE CAKE.—Take one egg, one cup of sugar, two of flour, one- 
third cup of butter, one-half cup of sweet milk, two teaspoons of baking 
powder. Bake in a moderate oven. 


CORN STARCH CAKE.—Take the whole of six eggs, one cup of corn¬ 
starch, one cup of sweet milk, one cup of butter, two cups of white 










322 


COOKING DEPARTMENT. 


sugar, three cups of flour. Flavor with lemon, or other flavoring can 
be used if preferred. 

CENTENNIAL CAKE.—Dark part: One cup brown sugar, one and 
one-half cup of butter, two eggs, one cup raisins, one-half cup strong 
coffee, two and one-half cups flour, one-half cup molasses, two tea¬ 
spoonfuls baking powder. Light part: Two cups white sugar, one- 
half cup butter, one cup milk, three eggs, two cups flour, one and one- 
half teaspoonfuls baking pow T der. 

COOKIES.—One cup butter, two cups sugar, five eggs, one and one- 
fialf pints flour, one-half teaspoonful baking powder, one cup sw^eet 
milk. Bake in a hot oven. 


DROP COOKIES.—Four and one-half cups flour, two and one-half 
cups sugar, one cup milk, one cup shortening, three eggs, twn teaspoon¬ 
fuls baking powder, a little nutmeg, few caraway seeds. Drop on pans; 
bake quick. 

PENNA. COOKIES.—Take three-quarter cup of butter, two cups of 
soft white sugar, one teaspoon of baking soda, two of cream of tartar, 
two eggs, one nutmeg or lemon, one-half cup of milk and enough flour 
for dough. Roll thin; dust sugar over, and bake in a quick oven. 

COOKIES WITH SODA.—Take two cups of sugar, one cup of butter, 
three eggs, two tablespoonfuls of water, one-quarter teaspoonful of 
soda. Add flour enough to roll, and spices to taste. 


CRULLERS.—In four tablespoons of milk dissolve one teaspoon of 
saleratus; add four tablespoons of melted butter and a teaspoon of 
salt. With six tablespoons of rolled sugar, beat four eggs. Flavor all 
with nutmeg and add flour enough to make it stiff enough to roll. 


HOTEL CRULLERS.—Two cups sugar, two cups milk, two eggs, but¬ 
ter size of an egg, one-half teaspoon cinnamon, half teaspoon salt, two 
teaspoons baking powder; flour enough to make a soft dough; roll one- 
half inch thick; cut in small pieces, fry in lard; roll in powdered sugar. 

CRULLERS WITH SOLR MILK.—Take one cup of sour milk, one-half 
pound of sugar, one-half teaspoonful of soda, same of cream-tartar, 
two eggs, one-half cup of butter; cut when a soft dough is made; fry in 
lard. 










COOKING DEPARTMENT. 


323 


DEACON CAKE.—Part 1: One cup brown sugar, half cup butter, 
yolks of three egg’s, half cup sweet milk, two cups sifted flour, one tea¬ 
spoon soda, dissolved in milk. Part 2: One cup grated chocolate, one 
cup brown sugar, half cup sweet milk. Let the mixture come to a 
boil. Flavor with vanilla and set off to cool. Then mix part first and 
bake in layers. 

DEVIL’S CAKE.—Square of Baker’s chocolate set on a kettle of boil¬ 
ing water and let it melt. After melted take two-thirds cup of sweet 
milk and mix slowly in the chocolate, then add one-half cup of pul¬ 
verized sugar and the yolk of one egg; stir briskly and boil these to¬ 
gether; then set aside to cool. One cup of pulverized sugar, one-half 
cup of butter, one-half cup of sweet milk, two eggs, and flavor with 
vanilla; one and three-quarter cups of flour before it is sifted, one even 
teaspoon of baking soda sifted in the flour; pour chocolate in cake, 
bake in layers. 

DELICATE CAKE.—Two cups white sugar, one cup of butter, two 
cups of flour, one cup of cornstarch, one-half cup of sweet milk, whites 
of six eggs, one tablespoonful of baking powder. Flavor to taste. 


DELICATE CAKE, NO. 2.—Take two-thirds cup of butter, two cups 
of white sugar, one cup of sweet milk, four cups of flour, whites of eight 
eggs, two teaspoonfuls of cream-tartar, one teaspoonful of soda or 
three teaspoonfuls of baking powder. Work butter and sugar to a 
cream, beat the eggs very light. To the butter and sugar add the eggs, 
then the milk. Mix well after flour is added. 

DROP CAKES.—One pound of butter, one pound of sugar, three eggs, 
flour enough to roll thin; cut with round cutter, sprinkle with sugar 
and cinnamon and put half an English walnut or shellbark on top. The 
longer kept the nicer they get. 

DROP CAKES.—Take six ounces of lump sugar, six ounces of butter, 
one pound two ounces of flour, a quarter of a pound of currants, and a 
little nutmeg. Well mix them all together with four well-beaten eggs 
and a few drops of lemon essence. Drop on to a buttered baking-sheet 
in sizes of about a walnut, and bake for twenty minutes in a moderate 
oven. 


NEW YEAR’S CAKE.—Take one cup of butter, two cups of sugar 
beaten to a cream, three tablespoons of milk, two tablespoons of cara- 








324 


COOKING DEPARTMENT. 


way seeds, two cups of flour and two even teaspoons of baking powder; 
sift powder and flour several times together, add the cream, butter, 
sugar, milk and caraway. Turn on a floured board, dredge lightly with 
flour; roll very thin; cut into round cakes and bake in a moderate oven. 


FASNACT CAKE.—Take one quart of sweet milk, one pint of yeast, 
one pint of lard, five eggs, one pound of sugar, one tablespoonful of 
soda. Fry in lard. 


FEDERAL CAKE.—One pound of butter, one pound of sugar, one 
pound of seeded raisins, eighteen ounces of flour, one-half cup sour 
cream, one-half nutmeg, one teaspoon of cinnamon, one-half teaspoon 
mace, one-half teaspoon soda, one wineglass of brandy, four large eggs 
beaten in singly. 


FRUIT CAKE.—Take one-half pound of sugar, one-half pound of 
butter, one-half pound of flour, one pound of raisins, one pound of cur¬ 
rants, five cents worth of citron, five eggs, one nutmeg, one-half ounce 
of cloves and cinnamon mixed. Beat the butter and sugar very lightly, 
then beat in one egg at a time till you have used the five eggs. Then 
mix in the spices and fruit and beat all together. 


EXCELLENT HOLIDAY FRUIT CAKE.—One-half pound butter, one- 
half pound dark brown sugar, one-half pound of flour, one nutmeg, one 
teaspoonful of cloves, one and a half teaspoonfuls of cinnamon, five 
eggs, one pound figs, one pound raisins, one pound currants, one pound 
almonds, chopped fine; quarter pound citron, half pint molasses, half¬ 
teaspoonful soda, nearly quarter-pint brandy. 

FRUIT CAKE WITH BRANDY.—One and a quarter pounds butter, 
one and a half pounds flour, one pound brown sugar, twelve eggs, three 
and a half pounds raisins (stoned), three pounds currants, two pounds 
citron, one pint molasses, one wineglass of brandy, one teaspoon soda, 
spice of all kinds. Beat the sugar and butter and the yolks of the 
eggs together, then add the molasses and soda and part of the flour, 
and all the spice, half nutmeg; then add the rest of the flour, beat the 
whites of the eggs stiff, and add the fruit and brandy; this makes two 
cakes and will keep a year. 


SUPERB FRI IT CAKE. One-half pound of butter, one pound of 
brown sugar, eight eggs, one-half cup of molasses, one-half cup of wine 








COOKING DEPARTMENT. 


325 


or brandy, one glass of cherry preserves, one pound of flour, one pound 
each of raisins and currants, one-half pound each of figs and dates, one- 
quarter pound citron, one spoonful each of cloves, ginger and cinna¬ 
mon, and one teaspoon of baking powder. Flour the fruit with extra 
flour. This is a tried and good recipe. My sister originated this recipe, 
and I have many times eaten the cake and want none better. 


FRENCH FRUIT CAKE.—One-half pound butter, one-half pound 
sugar, six eggs beaten separately, one pint molasses, one pint sour 
milk, in which put one tablespoonful soda, three pints sifted flour, one- 
half gill rose water, one tablespoonful ginger, one nutmeg, grated, one 
teaspoonful cloves, two pounds raisins, mashed with the seeds in, one 
pound currants, one-half pound citron. Put the whites of the eggs in 
last. 


PLAIN FRUIT CAKE.—Two cups of sugar, one of butter, one of milk, 
four of flour, four eggs, one pound each of raisins and currants, two 
ounces of citron, one nutmeg, and two teaspoons of baking powder. 

GINGER CRACKERS.—Take one pint of molasses, one-half pound 
sugar, one cup of butter and lard mixed, one teaspoonful of soda dis¬ 
solved in half a cup of boiling water, two tablespoonfuls of ginger, one 
tablespoonful of cinnamon, one tablespoonful of cloves. Stiffen with 
sufficient flour to cut out; bake well. 


GINGER SNAPS.—One pound of butter, one pound of sugar, one 
pint of Orleans molasses, one teasponful of soda in two tablespoonfuls 
of sour milk, one tablespoonful of ground cloves. Add ginger according 
to taste. 


GINGER SNAPS, NO. 2.—Take two cups of molasses, one-half cup of 
sugar, one-half cup of cold water, two teaspoonfuls of ginger, one and 
one-quarter cups of lard, two teaspoonfuls of soda, one teaspoonful 
of salt. 


GINGER CAKES.—Take one cup of molasses, one of sugar, and one 
of butter; one-half cup of boiling water, one tablespoonful soda, dis¬ 
solved, one tablespoonful of ginger, one egg and a little salt. Mix 
the molasses, sugar and butter and add the egg, beating all thoroughly. 
Then add the water, soda, ginger and salt and enough flour to make 
a soft dough. Roll and cut into small pieces. Bake in a quick oven. 








326 


COOKING DEPARTMENT. 


GINGER CAKES, NO. 2—Take two quarts of molasses, one pound of 
lard, two ounces of soda (mix the soda in water), one pint of water, 
seven pounds of flour, one tablespoonful of ginger and a little cin¬ 
namon. 

GINGER BREAD—Take one cup of sugar, one and one-half cups of 
molasses, one cup of sweet milk, one cup of butter, three cups of flour, 
three beaten eggs, two teaspoonfuls of soda, one teasponful of cloves, 
one teaspoonful of cinnamon, one tablespoonful of ginger. 

GINGER BREAD, NO. 2.—One cup of molasses (either table or Or¬ 
leans), one cup of sugar, one egg, one pint of sour milk, one tablespoon¬ 
ful of ginger, one teaspoonful cinnamon, one teaspoonful of cloves, one 
tablespoonful of baking soda, one tablespoonful of butter and lard 
mixed, four cups of flour. Put the baking soda in a little sour milk 
and heat. Make stiff enough to pour. 

NEW YORK GINGER CRACKERS.—Take one-half pound of butter, 
one-half pound of sugar, one pint of molasses, one-half ounce of soda 
dissolved in a little water, two pounds of flour, cinnamon and ginger. 


SPONGE GINGER BREAD.—Take one pound of butter, two ounces 
of saleratus, eight eggs, mix well some ginger and cinnamon, one-half 
gallon of molasses, one quart of milk, five pounds of flour. The above 
quantity can be reduced if desired. 


SOFT GINGER BREAD WITH THICK MILK.—Two cups of molasses, 
one cup of brown sugar, one cup of thick milk, four eggs, one teaspoon¬ 
ful of ginger, one tablespoonful of cinnamon, one of cloves, five cups 
of flour, one teaspoonful of soda. 


GOLD AND SILVER CAKE.—Silver part: Whites of four eggs, one 
and one-half cups of sugar, one-half cup of sweet milk, one-half cup of 
butter and lard mixed, two cups of flour, tw T o teaspoonfuls of baking 
powder. Beat sugar and eggs together, then add butter, etc. Gold 
part: Yolks of four eggs, one cup of sugar, one-half cup of butter, 
three-quarter cup of sweet milk, two cups of flour, one teaspoonful of 
baking powder. 


GRAHAM CREAM CAKE.—To a beaten egg add one cup of sweet 
thick cream, three-fourths of a cup of sugar, one teaspoonful of cream 









COOKING DEPARTMENT. 


327 


of tartar and two and one-half cups of flour sifted together, and one- 
half teaspoon of soda dissolved. Use part of the cream and part of 
the flour at first, then gradually add the rest. Beat well and pour into 
buttered pans. Bake forty minutes in a moderate oven. 

GRAHAM GEMS.—Take two cups of sour milk, one-half cup of sour 
cream, one-half cup of brown sugar, one teaspoonful of soda, salt to 
taste. Make very stiff with Graham flour. 


ICE CREAM CAKE.—Whites of eight eggs beaten lightly, two cups 
granulated sugar, one cup butter, two cups flour, one cup cornstarch, 
one cup sweet milk, two teaspoonfuls baking powder well mixed with 
the flour. Flavor with extract of lemon and bake in jelly tins. Icing— 
Whites of two eggs beaten stiff, pour one gill of boiling water over two 
cups of granulated sugar and boil until clear. Pour the boiling sugar 
over the eggs and beat until it is stiff cream. Then add one-half table- 
spoonful of vinegar. Flavor with vanilla. 


ICE CREAM CAKE, NO. 2>.—Take one cup of butter, two cups of 
sugar, one cup of milk, whites of eight eggs, two cups of flour, one- 
half cup of cornstarch, two teaspoonfuls of baking powder, one tea¬ 
spoonful of bitter almond. Icing for above.—Three-fourths cup of wa¬ 
ter, two cups of powdered sugar, one teaspoonful of vinegar. Boil 
twenty minutes, then add whites of two eggs. Flavor with vanilla. 


COCOA ICING.—For icing cakes cocoa is much used in place of choc¬ 
olate. The icing is made as follows. Beat the whites of two eggs and 
mix with them nearly a cupful of powdered sugar. Add two teaspoon¬ 
fuls of cocoa. An icing that many people prefer is made without any 
eggs. Boil together for a minute four tablespoonfuls of granulated 
sugar with the same quantity of water; to this add a teaspoonful of 
vanilla, and two tablespoonfuls of cocoa; boil a minute longer, and it 
is ready for use. 


CHOCOLATE ICING.—Whites of three eggs, three tablespoonfuls of 
chocolate, one and one-half cups of sugar, one teaspoonful of vanilla. 


ORANGE ICING.—Take one-half pound of powdered sugar and add 
the grated rind of a common sized orange; stir these together, then add 
two tablespoonfuls of boiling water and enough orange juice to moisten 
well; beat the icing very stiff and use immediately. 








328 


COOKING DEPARTMENT. 


PLAIN ICING.—Beat for one hour the whites of four eggs, add one 
pound of pulverized sugar, two teaspoonfuls of cream of tartar. Flavor 
to taste. 

BOILED ICING.—One cup of granulated sugar, three tablespoonfuls 
of cold water, white of one egg. Boil five minutes. 


JELLY CAKE.—Beat three eggs well, whites and yolks separate, one 
cup sugar, one cup flour, one teaspoonful baking powder. Bake in a 
moderate oven. Spread jelly between the layers. 


POLLED JELLY CAKE.—Take four eggs, one cup of white sugar, one 
cup of flour, one teaspoonful of soda, one tablespoonful of vinegar. 

JUMBLES.—Three cups of sugar, one cup of butter, four eggs, one 
teaspoonful of soda (in a little milk). Roll very thin and add flour 
enough to stiffen. 

COCOANUT JUMBLES.—One pound coeoanut, three-fourths pound 
sugar, three eggs, large iron spoonful flour. Drop on buttered pans. 


LADY CAKE.—Take the whites of seven eggs, two cups of sugar, one- 
half cup of butter, two and one-half cups of flour, three-fourths cup of 
sweet milk, one teaspoonful of cream tartar, one-half teaspoonful of 
soda. Rub the cream tartar in the flour, put the soda in the milk. 
Flavor with bitter almond. 

LADY FINGERS.—One and one-fourth pounds of sugar, twelve eggs, 
one pound of flour. Run it through a bag on paper and grease the pan. 


LEMON CAKE.—Two cups sugar, five eggs, keep out the whites of 
three for icing, one-half cup cold water, two teaspoonfuls baking pow¬ 
der, two and one-half cups flour, juice of one lemon. Bake in tins. 
Icing: Beat well the whites of three eggs, stiffen with pulverized 
sugar, add grated rind. 

LEMON SNAPS.—One and one-fourth pounds sugar, three-fourths 
pound butter, one and one-half pounds flour, four eggs, one teaspoonful 
baker’s hartshorn, dissolve in the juice and rind of two lemons. 


LEMON GOLD CAKE.—Take two cups of sugar, one-half cup of but¬ 
ter, one wdiole egg and the yolks of six eggs beaten, one-half cup of 












COOKING DEPARTMENT. 


329 


sweet milk, juice of one lemon, one-half teaspoon soda and four cups 
of flour sifted together, and a little salt. Beat well and bake in a 
moderate oven. 


LINCOLN CAKE.—Take two eggs, two cups of sugar, one-half cup of 
butter, one cup of sweet milk, three cups of flour, two teaspoonfuls of 
baking powder. 

LIGHT AND DARK CAKE.—Dark part: Take the yolks of three 
eggs, one cup of brown sugar, one-half cup of syrup, one-half cup of 
coffee, two teaspoonfuls of baking powder, one-half cup of butter and 
lard, one teaspoonful of cloves, three cups of flour, one teaspoonful of 
cinnamon. Light part: Whites of four eggs, two cups of sugar, one cup 
of milk, one-half cup of butter and lard, two teaspoonfuls of baking 
powder, three cups of flour. 

LOAF CAKE.—Take three cups of bread dough, two cups of sugar, 
one-half cup of butter, one-half cup of milk, two eggs, one teaspoonful 
of soda. Mix thoroughly together and stir in one-half pound of raisins 
and one grated nutmeg, or other spices if preferred. Let this rise until 
very light, then bake in a moderate oven. 

LOAF CAKE NO. 2.—Put in double boiler one quart rich milk, cup of 
white sugar, two and one-half ounces butter, saltspoon of salt. When 
it boils, scald with it enough Indian meal to make it like thick mush. 
Beat hard fifteen minutes; let cool. Beat three eggs very light, and 
when mush is luke warm, add cup of good strong yeast and beat all 
fifteen minutes. Pour into well greased cake pan having a tube in cen¬ 
ter; set to rise, which should be in four hours. Bake two hours in a 
moderate oven. Invert the pan, slice at table and eat with butter. 

MARBLE CAKE.—Dark part: Take one-half cup of butter, one and 
one-half cups of brown sugar, one-half cup of sour milk, two cups of 
flour, one-half teaspoonful of soda, yolks of four eggs. Flavor with 
nutmeg and cinnamon. Light part: one-half cup of butter, one-half 
cup of white sugar, one-half cup of sour milk, two cups of flour, one- 
half teaspoonful of soda, whites of four eggs. Flavor with lemon. 
Fill the pan by dipping one sjxxmful from the one then the other, and 
so on till all is put in. 


MARBLE CAKE NO. 2.—Light part: Whites of four eggs, one and 
one-half cups of white sugar, one-half cup of butter, nearly full cup of 








330 


COOKING DEPARTMENT. 


sweet milk, one-half teaspoonful of soda, one teaspoonful of cream of 
tartar, two and one-half cups of flour. Dark part: yolks of four eggs, 
two-thirds of a cup of sour milk, one cup of brown sugar, one-half cup 
of molasses, one-half tablespoonful of allspice, one-half tablespoonful 
cinnamon, same of nutmeg (grated) and ground cloves, one-half cup 
of butter, two and one-half cups of flour. 


MARSHMALLOW PASTE.—A good marshmallow paste can be made 
by soaking half a pound of gum-arabic in about a pint of water and 
adding gradually a pint of powdered sugar and the beaten whites of 
two eggs. Place in a kettle and stir carefully until it boils, then flavor 
with any essence desired, and pour into a shallow pan which has pre¬ 
viously been powdered with cornstarch. After the mass is thoroughly 
cool cut into squares and cover generously with confectioner’s sugar. 


MINNEHAHA CAKE.—Take one and one-half cups of sugar, one- 
half cup of butter, beat to a cream; add three eggs, one-half cup of 
sweet milk, two cups of flour, two teaspoonfuls of baking powder. 


MOLASSES DROP CAKES.—One pint molasses, one cup brown sugar, 
four eggs, six cups flour, cup thick milk, one teaspoonful soda. Spices 
to taste. 


MT. ASH CAKE.—Two cups of sugar, one cup of butter, two and one- 
half cups of flour, one cup of cornstarch, one cup of sweet milk, whites 
of six eggs, two teaspoonfuls of baking powder. 


HICKORYNUT CAKE.—One cup of sugar, one-half cup of butter, two 
eggs, one-half cup of sweet milk, one teaspoonful cream tartar, one 
teaspoonful of soda, two cups of flour, one pint of nuts. 


NUT CAKE NO. 2.—One-half cup of butter, one and one-half cups of 
sugar, two and one-half cups of flour, three eggs, one and one-half tea¬ 
spoonfuls baking powder, one-half cup of sweet milk, one cup of nuts. 
Bake in a moderate oven. 


NUTCAKE DROPS.—Two cups of sugar, one-half cup of lard, one cup 
of sour milk, one-half teaspoonful of soda, one-half teaspoonful cream 
tartar, one pint of nutsi 









COOKING DEPARTMENT. 


331 


NUTCAKE DROPS NO. 2.—Take two cups of sugar, one-half cup of 
lard, one cup of sweet milk, tw r o teaspoonfuls of baking powder, one 
pint of nuts; add flour to stiffen; drop from spoon. 

ONE EGG CAKE.—One and one-third cups of flour, one-third cup of 
sweet milk, one cup of sugar, one teaspoonful of melted butter, one egg, 
two teaspoonfuls of baking powder. 

ORANGE CAKE.—Two cups of sugar, yolks of five eggs, beat to a 
cream sugar and eggs. Add pinch of salt, one-half cup of cold water, 
juice of one and one-half oranges, two and one-half cups of flour, two 
teaspoonfuls baking powder, then whites of three eggs beaten to a stiff 
froth. Icing: Whites of three eggs with enough sugar to thicken and 
grated orange. 


ORANGE CAKE NO. 2.—One cup of granulated sugar, one-half cup of 
butter, one-half cup of milk, three yolks of eggs whipped to a cream, 
two and one-half cups of sifted flour, three even teaspoons of baking 
powder. Cream the butter first, then add the sugar cream; add the 
above ingredients; last add the three well-whipped whites. Bake in 
two layers. 


PEACH BLOSSOM CAKE.—One cup pulverized sugar, one-half cup 
butter, mix to a cream. Add one teaspoonful soda dissolved in one-half 
cup sweet milk, beat the whites of three eggs; then add two teaspoon¬ 
fuls cream of tartar, one cup flour, one-half teaspoonful cornstarch. 
Flavor with peach, spread with white icing, sprinkle with pink sugar. 

PEARL CAKE.—One cup of sugar, half cup butter, one-fourth cup 
cornstarch and three cups flour, half cup sweet milk, small cup of flour, 
whites of three eggs, teaspoon of baking powder; flavor with vanilla. 


PERFECTION CAKE.—One pound of sugar, one-half pound of butter, 
one-half pint of milk, whites of eight eggs, one pound of flour, one- 
•fourth pound of cornstarch, tw T o teaspoonfuls of baking powder, tw^o 
teaspoonfuls of lemon juice; add the cornstarch before putting in the 
flour. 


PINEAPPLE CAKE.—One cup butter, two cups sugar, one cup sweet 
milk, three cups flour, wdiites of six eggs, yolks of four, three teaspoon¬ 
fuls baking powder; bake in jelly pans. Icing: Beat the whites of two 









332 


COOKING DEPARTMENT. 


eggs to a stiff froth, add pulverized sugar until stiff; then add one 
grated pineapple or three tablespoonfuls of jam. 

SMALL PLUM CAKES.—Beat well one-half cup of butter, one cup of 
sugar, one teaspoonful of vanilla, three well beate$n eggs, four cups of 
sifted flour, one cup of raisins, one cup of currants, four cups of flour, 
sifted, one-half teaspoonful of soda dissolved, and sufficient milk to 
make a stiff batter. Drop in buttered pans and bake in a quick oven. 


POTATO CAKES.—Take as many potatoes as you think you will 
need, peel and grate them. Beat one or two eggs in them and about 
a tablespoonful of flour and a little melted butter. Drop them into 
a pan which has a small quantity of heated fat in it. 


POND LILY CAKE.—One cup butter, one and one-half cup sugar, 
whites of three eggs, one and one-half teaspoonfuls baking pow T der, 
one cup sweet milk, flavor with peach and few drops cf rose water. 
Put grated cocoanut and sugar on top. 


POUND CAKE.—One pound of butter, one pound of flour, one pound 
of pulverized sugar, ten eggs, two teaspoonfuls of baking powder. A 
good-sized cake can be made by using only half of the amount given. 


QUEEN CAKE.—One pound of butter, one pound of sugar, ten eggs, 
one pound of flour, two teaspoonfuls of wine, one nutmeg, grated. 

RAILROADERS CAKE.—One cup of white sugar, one cup of flour, 
two tablespoonfuls of butter, three eggs, one teaspoonful of lemon 
juice. 


RECEPTION CAKE.—Beat one cup butter, two cups sugar, one cup 
milk, two cups flour, one teaspoonful baking powder, add whites of 
eight eggs beaten stiffly. Bake in jelly tins. For filling, boil two cups 
sugar with two teaspoonfuls water until brittle. Remove from fire, add 
whites of two eggs beaten stiffly; then add one cup chopped citron, 
raisins, figs. Spread between layers and ice on top. 


RIBBON CAKE.—Chocolate part: Two eggs, one cup sugar, one-half 
cup butter, one-half cup sweet milk, one teaspoonful baking powder, 
flour to make a nice batter, chocolate to suit taste. Gold part: Yolks 
of four eggs, one-half cup sugar, one-half cup butter, one-half cup sweet 










COOKING DEPARTMENT. 


333 


milk, one teaspoonful baking- powder, flour to make a nice batter. Sil¬ 
ver part: Whites of two eggs, one cup sugar, one-half cup butter, one- 
half cup sweet milk, one teaspoonful baking powder; use enough flour 
to stiffen. Strawberry part: Same as silver part, using strawberry 
coloring enough to make a dark pink. 


ROCHESTER JELLY CAKE.—Two cups of sugar, two-thirds cup of 
butter, one cup of sweet milk, three cups of flour, three teaspoonfuls of 
baking powder, three eggs; flavor to taste. Put one-half the above in 
jelly cake tins and bake. To the other half add one tablespoonful of 
molasses, one large cup of raisins, seeded and chopped. 


ROTATION CAKE.—One cup of sour cream, one cup of butter, three 
cups of sugar, three cups of flour, one teaspoonful of sodai. 


ROUGH AND READY.—One and one-half pints of molasses, one pint 
of lard, two tablespoonfuls of soda, one tablespoonful of cream of tar¬ 
tar, two-thirds cup of sour milk, two tablespoonfuls of ginger. Rub 
the flour, ginger and lard together, then rub the molasses, milk, soda 
and cream of tartar together; then stir the whole mixture together. 


SAND TARTS.—Two cups of sugar, one cup of butter, three eggs; 
add flour enough to stiffen. 


SAND TARTS NO. 2.—Two eggs, one pound of sugar, one pound of 
flour, three-fourths pound of butter. Wash the cakes with the whites 
of the eggs, sprinkle with sugar and cinnamon. Put blanched almonds 
on top. 


SCOTCH CAKES.—Three pounds sugar, one and one-half pounds but¬ 
ter, three eggs, one pint molasses, three ounces ginger, one ounce soda, 
four and three-fourths pounds of flour. 


SCOTCH CAKES NO. 2.—Take one pound of sugar, three-fourths 
pound of butter, a little cinnamon, three eggs, one pound of flour. 
Sugar the tops just before baking. 

APPLE SHORTCAKE.—Sift together two cups of flour, two tea¬ 
spoonfuls of baking powder, one-half teaspoonful of salt, and one- 
half cup of sugar; work in with the fingers one tablespoonful of butter; 
add gradually one well-beaten egg, and enough milk to make a soft 










334 


COOKING DEPARTMENT. 


dough; divide into two parts; roll out the desired shape on a floured 
board, and bake in pie tins, in a hot oven, about fifteen minutes. Split 
and butter them when taken from the oven. Have four large, juicy ap¬ 
ples cut in slices; sweeten them to taste and warm them a little by set¬ 
ting on the back of the stove. Crush them slightly and spread between 
and on top of the layers. Spread whipped cream on top. 

STRAWBERRY SHORTCAKE.—Two heaping spoonfuls baking pow¬ 
der sifted into one quart flour, scant one-half cup of butter, two table¬ 
spoonfuls sugar, a little salt, enough sweet milk (or water) to make a 
soft dough, roll out almost as thin as piecrust, place one layer in a bak¬ 
ing-pan, and spread with a very little butter, upon which sprinkle some 
flour, then add another laj^er of crust, and spread as before, and so on 
until the crust is all used. This makes four layers in a pan fourteen 
inches by seven. Bake about fifteen minutes in a quick oven, turn out 
upside down, take off the top layer (the bottom when baking), place 
on a dish, spread plentifully with strawberries (not mashed) previously 
sweetened with pulverized sugar; place layer upon layer, treating each 
one in the same way, and when done you will have a handsome cake, 
to be served warm with sugar and cream. The secret of having light 
dough is to handle it as little and mix it as quickly as possible. Short¬ 
cake is delicious served with charlotte russe or whipped cream. 

ORANGE SHORTCAKE.—Two tablespoons of butter, one cup of 
sugar, three eggs, one-half cup of water, one and two-thirds cups of 
sifted pastry flour, one tablespoonful of baking powder. Mix, reserv¬ 
ing the whites of two eggs for the frosting. Bake in a biscuit pan and 
split in two, spreading it with orange, but have pith and seeds out. 
Whip one pint of sweet cream stiff, add the whites of two eggs beaten 
stiff, sweeten with powdered sugar to taste. Flavor with vanilla. 
Spread over the split cake and oranges and cover the top of the cake. 
Orange may be placed in spots on the outside for effect. 

RYE SHORTCAKE.—Take of white flour and rye flour one cup each, 
and two teaspoonfuls of baking powder; sift together; to this add one- 
half teaspoon salt, one tablespoon of butter, and sweet milk sufficient 
to make a soft dough. Roll, about a half inch thick, cut in squares and 
bake. 

SNOWDROPS.—Take one-half teacupful of butter, one teacupful of 
sugar, five, eggs, one-half pound of flour, one teaspoonful of soda, one- 
half teaspoonful of cream of tartar, essence or spice to taste. 






COOKING DEPARTMENT. 


335 


SPICE CAKE.—Two eggs, lump of butter size of the yolk of an egg, 
one cup of sugar, one cup of milk, one teaspoon of ginger, one teaspoon 
of cinnamon, the same of cloves and allspice, one pint of flour, one ta¬ 
blespoonful of baking powder. 


SPICE CAKE NO. 2.—Take two cups of brown sugar, two and one- 
half cups of flour, one-half cup of butter, one-half cup of sour milk, 
four eggs, one nutmeg, two teaspoonfuls of cinnamon, one-half tea¬ 
spoonful of cloves, two teaspoonfuls of soda. 


BAKER’S SPONGE CAKE.—One dozen eggs, one pound of sugar, one 
pound of flour, one-fourth ounce of hartshorn. Jelty rolls can be made 
from this mixture. 


CREAM SPONGE.—Take eight eggs, sugar the weight of the eggs, 
flour one-half the weight of the eggs, juice of one lemon. 

Boiled Icing for Top.—One gill of water, two cups of pulverized sugar, 
one teaspoonful of vinegar; boil twenty minutes, add the whites of 
two eggs. Flavor with vanilla. 

PRIZE SPONGE CAKE.—Separate carefully the whites and yolks of 
seven eggs, having previously taken the weight of five of them in sugar 
and three of them in finely sifted flour; beat the yolks of the eggs and 
sugar together until very smooth, then add to the grated rind and juice 
of half a lemon and the sifted flour, and finally the whites, that should 
previously have been beaten into a stiff froth. When all these ingredi¬ 
ents are thoroughly mixed pour the batter into sponge-cake tins lined 
with greased white paper, and bake in a moderate oven. 

SOLID SPONGE CAKE.—Five eggs, one-half pound of sugar, one pint 
of flour. Beat yolks of eggs and sugar very light, then add the beaten 
whites and beat all together for twenty minutes; stir the flour in last 
and bake one hour with a slow fire. 


COLD WATER SPONGE CAKE.—Take three eggs, two cups of sugar, 
two cups of flour, one-half cup of cold water, one teaspoonful of baking 
powder. Beat all together for fifteen minutes. 

HOT WATER SPONGE CAKE.—Five eggs, one pound of white sugar, 
two cups of flour, two teaspoonfuls of baking powder, one cup of boil¬ 
ing water. 









336 


COOKING DEPARTMENT. 


SUGAR CAKES.—Take four eggs, three cups of sugar, one cup of 
butter, one teaspoonful of soda. Mix the butter and sugar together, 
then add the eggs. 

SUGAR CAKE NO. 2.—Take two cups of sugar, one cup of butter, 
three eggs, well beaten, one cup of sweet milk, two heaping teaspoon¬ 
fuls of baking powder. Work butter and sugar to a cream, add milk, 
then eggs; stiffen with flour. (Having the baking powder previously 
stirred in, only stir enough so that you can cut them out well.) 

TAYLOR CAKE.—One pint New Orleans molasses, six ounces brown 
sugar, six ounces butter, one-half pint sour milk, one-half ounce bak¬ 
ing soda, four eggs, one tablespoonful ground ginger, cinnamon, and 
cloves. Drop on floured tins. 


TEA CAKE.—Take two eggs, three cups of flour, one cup of milk, 
one-half cup of sugar, two teaspoonfuls of cream tartar, one teaspoon¬ 
ful of soda or three teaspoonfuls of baking powder. Bake twenty 
minutes 


VELVET CAKE.—One cup of butter, one cup of sweet milk, two and 
one-half cups of sugar, four cups of flour, three teaspoonfuls of baking 
powder, six eggs. Measure the flour in a dish and stir in the baking 
powder. Put the sugar and butter (w r hich has been warmed enough to 
be soft but not melted) into the cake bowl and stir them to a cream. 
Add the milk, stirring in lightly, then stir in the flour; after all the 
flour has been stirred in, break in the eggs, one at a time, beating in 
each egg well before adding another. 


WAFERS.—Dry two quarts of flour for an hour, add one and one-half 
teaspoons of salt, and water enough for a stiff dough. Roll it out very 
thin, till scarcely thicker than a sheet of heavy paper. Cut into large 
disks with a saucer or other utensil, lay them a little apart in a cooky- 
pan, prick with a fork, and bake five minutes in a very hot oven. 

WATERMELON CAKE.—One cup butter, two cups sugar, one cup 
milk, three and one-half cups flour, four eggs, two teaspoonfuls baking 
powder; take two-thirds of the batter and color with strawberry pow¬ 
der; take one-half pound of seedless raisins and mix in colored batter. 
Spread the bottom, sides and top with light batter and put the colored 
batter in the center. 








COOKING DEPARTMENT. 


337 


WEBSTER CAKE.—One cup butter, three cups sugar, two eggs, five 
cups flour, one teaspoonful vanilla., one and one-half cups sweet milk, 
one te-aspoonful baking powder, two cups raisins. Bake in a quick 
oven. 


WHITE CAKE.—Take one cup of butter, whites of five eggs, one tea¬ 
spoonful of baking powder, one cup of sweet milk, three cups of flour, 
two cups of sugar, one teaspoonful of bitter almond. The above is an 
excellent recipe for white cake. 


WHITE LILY CAKE.—Beat well the whites of six eggs; add and beat 
in two cups of sugar, three cups of flour, one cup of sweet milk, three- 
fourths of butter, two tablespoonfuls of baking powder. 


WHITE MOUNTAIN CAKE.—Whites of six eggs, one cup of butter, 
one and one-half cup of sweet milk, three cups of sugar, four cups of 
flour, three teaspoonfuls of baking powfler. 


WHITE MOUNTAIN CAKE NO. 2.—Take one cup of butter, three 
cups of sugar, one-half cup of sw’eet milk, one teaspoonful of cream of 
tartar, one-half teaspoonful of soda, three and one-half cups of flour, 
whites of ten eggs beaten light. Bake in jelly cake tins. 

Icing for above cake: Whites of three eggs, one pound of sugar; 
sprinkle grated cocoanut between the layers. 

Biscuits and cakes should never be kept in the same box, as the cake 
turns the biscuits soft; each should have their owm box closely covered 
with a lid. 








338 


COOKING DEPARTMENT, 


PIES AND PASTRY. 

CARAMEL PIE.—One cup of butter, one cup of sugar, one cup of 
plum preserves, five eggs, one tablespoon of vanilla, beat yolks of eggs 
and sugar together till light, then add preserves and melted butter; 
beat the whites stiff and add last; bake without a top crust. 


CHEESE PIE.—One half pint of sugar, one half pint of milk, two 
tablespoonfuls of cornstarch, one tablespoon of butter, yolks of two 
eggs, stir cornstarch and sugar together, melt butter and add to the 
sugar, also the eggs, and beat thoroughly; add one cup of milk and 
flavor wfith vanilla; line pie pan with rich pastry; pour in the mixture 
and bake as custard; beat white of eggs to stiff froth, add one table¬ 
spoon of sugar and a teaspoon of grated cocoanut; cover over pie; re¬ 
turn to oven and bake a delicate brown. 


CHICKEN PIE.—Line a baking dish with rich puff paste; cover this 
with a piece of cheesecloth, upon which place a cover of the puff paste; 
put in the oven to bake; do this the day before you wish to use it; take 
a nice frying chicken; cut it as for frying; roll each piece in flour pre¬ 
viously salted and peppered; then place in a frying pan in which you 
have equal portions of good, fresh lard and butter heated quite hot, and 
fry chicken to a golden brown; when done pour in hot water enough to 
half fill your pan, which should be rather deep—say three or four 
inches; take a tablespoonful of butter and a small one of flour, and, 
after rubbing together, stir into the water around the chicken; after 
boiling up once or twice, remove to a cool part of the stove, merely to 
keep warm, while you beat together the yolk of an egg and two table- 
spoonfuls of rich, sour cream; stir this in with the chicken, but do not 
allow to boil; add either nutmeg or lemon peel, to suit taste; now p>our 
this into your dish lined with puff paste; place the lid on, and put in 
the oven for a few minutes. You will find this to be a delicious chicken 
pie. 


CHICKEN 01STER PIE.—A tin dish with pie crust is to be made 
as follows: One-half pint of flour, one and one-half tablespoons of 
lard, one and one-half tablespoonfuls of butter, one-half teaspoon of 
salt, three tablespoons of water. After lining the dish put a layer of 
boned chicken, then a layer of crackers and then a layer of oysters. 






COOKING DEPARTMENT 


339 


alternating until your dish is filled. On the top put a piece of butter 
the size of a walnut, add pepper and salt to taste and enough chicken 
broth or milk to fill the dish. Cover with a crust; bake in a hot oven. 


COCOANUT PIE.—Peel and grate one cocoanut, add one-fourth pound 
of butter, one-fourth pound of sugar, four eggs; beat all together; have 
good pastry, line the pans and put the mixture in oven to bake, but 
not very brown. 


COCOANUT PIE NO. 2.—One cocoanut, one-half pound sugar, the 
whites of six eggs, one-fourth pound butter. Beat the butter and sugar 
to a cream, add the eggs and stir in the grated cocoanut. 


COCOANUT PIE WITH MILK.—One cocoanut grated, one half pint 
of sugar, one-fourth cup butter, four eggs, juice of one lemon. Beat 
butter and sugar to a cream, then add the cocoanut with a cup of milk, 
then the juice of the lemon and eggs; beat all well together, line a pie 
dish with puff paste and fill. Bake until a delicate brown. 


CRANBERRY PIE.—Take two cups of cranberries chopped (not too 
fine), then stir in one-half pint of sugar. Line a deep plate, then spread 
with the cranberrries. Take two teaspoonfuls of cornstarch mixed 
with a little cold water, pour on half a cup of boiling water, then spread 
on top. Cover with a rich paste. 


CREAM PIE.—One pint of milk, two eggs, one small teacup of sugar, 
two tablespoons cornstarch, wet with a little milk together; let the 
milk come to a boil and add the mixture; bake crust (prick crust full 
of holes to prevent rising), fill crust with custard; beat the whites to a 
stiff froth and add two tablespoons powdered sugar, and spread on top 
the cream; brown lightly in a quick oven. 


CREAM MERINGUE PIE.—Mix together in a sauce pan one ounce 
cornstarch, two ounces sugar, yolks of two eggs, one teaspoonful va¬ 
nilla, and one-half pint milk. Put this over the fire and stir constantly 
until they have boiled about five minutes. Line a pie plate with 
pastry, fill it with this mixture and bake in a moderate oven. Mean¬ 
while beat the whites of four eggs to a stiff froth and mix slowly with 
it three ounces of powdered sugar. When the pie is done, spread the 
meringue on it and set it in the oven just long enough to color the top. 








340 


COOKING DEPARTMENT. 


SOUR CREAM PIE.—One cupful of sugar, one cupful of seedless 
raisins, yolks of three eggs, one-half teaspoon of ground cinnamon, one- 
half teaspoon ground cloves, two cups of thick, sour cream; bake with 
one crust; then put on the whites of the eggs, beaten with pulverized 
sugar; set in the oven and brown. 

CRUMB PIE.—Take one cup of sugar, three cups of flour, one cup of 
butter and lard mixed, one cup of thick milk, one teaspoonful of soda. 
Mix the flour, sugar and butter together, take out one cupful to put 
over the top; put soda in milk and put this milk and one egg into the 
rest of crumbs and mix together; then put the one cupful of crumbs 
over the top. 


FRUIT PIE, ENGLISH.—Take one-half pound of seeded raisins, chop¬ 
ped; one-half pound currants, well cleansed; one-half pound citron, 
chopped fine; the rind and juice of one lemon, rind chopped fine; add 
portions of all kinds of preserves and jellies sufficient to make the whole 
mixture two quarts. To this add one teaspoonful of ground cinnamon, 
one of allspice, one-third teaspoonful of cloves, one-fourth of mace, one 
small nutmeg, grated with the hand. Mix well and let stand for twen¬ 
ty-four hours, so the whole may be well flavored with spice. 

Crust for the Pie.—One-half pound of white sugar, granulated; three 
ounces of butter, three eggs, one-half tin cup of milk, one-half teaspoon¬ 
ful of yeast powder, flour enough to roll nicely the consistency of pie 
crust. Now roll and cut pieces the size of center of pie, and bake a 
light brown; then grease the pie plates well and cover with the raw 
crust; then spread layer of the mixture and lay on top the baked cen¬ 
ter; then another layer of mixture, and cover the whole with raw crust 
and bake in a moderately hot oven until the crust is well done. Let the 
pie remain on the plates until entirely cold; then remove and roll in 
cloths and keep in a dry place. 


COLD FRLTIT TARTS.—Bake the fruit the same as for any tart and 
let it get cold. Make some puff pastry and cut into strips of three 
inches by one inch; bake and sprinkle with sugar and serve, with each 
helping of fruit, as pastry fingers. The pastry does not become sodden 
by this means. 

HARLEM PIE.—Cut in strips and stew until tender two or three 
pounds of lean rump steak, with water not quite covering the meat. 
Add a teaspoonful of sweet marjoram, chopped lemon, thyme and par- 






COOKING DEPARTMENT. 


341 


sley, also a teacupful of sliced onion, a teaspoonful of salt and a half 
teaspoonful of pepper. When the meat is tender, make a gravy and 
thicken it by stirring in a tablespoonful of Worcester sauce and a 
tablespoonful of corn flour mixed to a smooth paste. Arrange in alter¬ 
nate layers of sliced boiled ham and hard boiled eggs in a pie dish; 
flavor with nutmeg. Fill the dish with gravy, cover with the paste 
and bake. 


LEMON CUSTARD.—Take one cup of sugar, one grated lemon, yolks 
of two eggs, three tablespoons of flour, one quart of milk. Beat whites 
of eggs to a stiff froth, spread on the custard and set in oven to brown 
lightly. 


LEMON CUSTARD NO. 2.—Seven eggs, eleven tablespoonfuls of 
sugar, two large, juicy lemons, one and one-half tablespoonfuls of flour, 
one and one-half tablespoonfuls of butter, one cup of milk. Beat the 
yolks of the eggs up with eleven tablespoonfuls of sugar, one and one- 
half tablespoonfuls of flour, and the outside of two large lemons grated 
and the juice squeezed in. After this is warmed just enough to melt 
the butter, bake in a quick oven in a deep custard plate. While the pie 
is baking, beat the whites to a stiff froth, then add twelve tablespoon¬ 
fuls of powdered sugar; as soon as the pie is cooked, spread the whites 
on top and set it in the oven three or four minutes. 


LEMON PIE.—One-half cup of butter, creamed, with three cups of 
granulated sugar. Mix with the well-beaten yolks of eight eggs and 
the whites of three; juice and rind of two lemons, two-thirds cup of 
sifted flour, and one cup of cold water. 

Meringue.—Whites of five eggs, with small cup of sugar; beat well. 
Put in when the pie is done; return to the oven to brown. 


LEMON PIE NO. 2.—One lemon, four eggs, seven tablespoonfuls 
sugar, mixed with the yolks; grate the rind, and mix juice, rind, sugar, 
and yolks together. Beat the whites stiff with sugar, and spread over 
the top. Bake in a good crust. No top crust. 

LEMON TART.—Make rich pie crust, roll thin and cut with a biscuit- 
cutter; around the edge curl a narrow strip of crust, bake the shells; 
while baking, prepare the following filling: Grate the rind of a lemon 
in a bowl, squeeze in the juice, add one cup of sugar and the yolk of one 
egg, and stir well together; upon this pour one large cup of cold water, 








342 


COOKING DEPARTMENT. 


into which has been stirred one tablespoonful of cornstarch; put all 
into a saucepan and stir until it is cooked into a rich, clear straw- 
colored jelly; fill the shell with this; make a meringue of the whites to 
cover each, put them into the oven a few seconds to brown. 


MINCE PIE, TEMPERANCE.—One-half pint sugar, one cup molasses, 
two cups water, one-half cup butter (melted), one-half cupful vinegar, 
two-thirds cup rolled cream crackers, one cup raisins (chopped), one 
teaspoon ground cloves, three teaspoons pepper cinnamon, one-half tea¬ 
spoon salt, one nutmeg (ground). Mix the butter, sugar, molasses, 
raisins and spices together, then add the crackers, vinegar and water. 
It is very watery when put into the crust, but thickens to the consist¬ 
ency of mince meat, and tastes so much like it that one not knowing 
would never detect the difference. 


MOCK CHERRY.—Three-quarters cup seeded and chopped raisins, 
three-quarters cup cranberries, three-quarters cup sugar, three-quar¬ 
ters cup cold water; one teaspoonful vanilla, one tablespoon flour; chop 
raisins and berries together. 


MOCK JELLY PIE.—Stew one-half pound of dried apples until well 
done, and strain through a sieve, sweeten and beat until smooth as 
jelly; then add the w T ell-beaten yolks of three eggs, two tablespoonfuls 
of fruit jelly, beaten, and one-half teaspoonful of ground cinnamon; 
line a pie plate with puff paste, pour in the mixture, and bake in a quick 
oven; when brown spread over the top a meringue made of the whites 
of the three eggs and two tablespoonfuls of sugar; set back in the oven 
and brown lightly. Any flavoring may be substituted for the cin¬ 
namon. 


MOCK MINCE PIE.—Take two cups of sugar, two cups of molasses, 
two cups of water, one cup of vinegar (not too strong), four well-beaten 
eggs, one cup of water crackers rolled fine. Use spices same as other 
mince pies. 


OT STER PIE. Take and line a pie plate with a good pastry dough. 
Bake in a moderate oven. Meanwhile prepare the oysters as follows: 
Strain and wash the oysters. Put them in a pan and stew them with 
enough liquor to about half cover them, and butter, salt and pepper, 
and a little cream, and a few crackers whole or rolled. Put the oysters 
into the pie, cover with dough and serve. 







COOKING DEPARTMENT. 


343 


PIGEON PIE.—Five pigeons stuffed; loosen but do not part the 
joints. Cover with cold water, boil, skin, when tender season with salt 
and pepper. Thicken the gravy and make rich with butter. Line pud¬ 
ding dish with rich crust, lay sliced hard boiled eggs in bottom; then 
the birds and gravy; cover with crust and bake. 


PORK PIE.—Pare and slice six thin potatoes; chop one onion; take 
a pudding dish, put in a layer of potatoes, sprinkle over it a little of 
the onion; put in a few pieces of cold roast pork, cut fine; sprinkle over 
it pepper and salt and put in a few bits of butter. Alternate potatoes, 
onions, etc. Cover the contents with milk and bake in a hot oven one 
hour. Pieces of any kind of cold meat can be used instead of the pork. 
This dish is very nice for supper. 


PUMPKIN PIE.—Steam the pumpkin several hours, until it is sweet 
and dry, then sift. For two pies, take three eggs, three cups of the 
pumpkin, milk to thin, one cup of white sugar, one-half teaspoon salt, 
one rounding teaspoon each of cinnamon and ginger, two of melted 
butter and twm heaping teaspoons cornstarch, dissolved in water. Bake 
slowly one hour. 

Hard yellow winter squash may be used intsead of pumpkin. 


RAISIN PIE.—One lemon, one egg, one cup of sugar, one tablespoon 
of flour, one-half cup of large raisins. Cover with one cup of cold water 
and soak two hours. Beat the egg until light with the sugar, add the 
juice and grated rind of the lemon and mix with the flour. Add the 
raisins and water in which they have been soaked, and cook until thick. 
Bake in two crusts. 


VINEGAR PIE.—One cup sugar, one cup of cold water, yolks of four 
eggs, three rounding tablespoons of flour, two tablespoonfuls of butter, 
an egg, five tablespoons of vinegar, two teaspoons of lemon extract; 
boil until thick, then bake with one crust; beat the whites of the four 
eggs to a stiff froth, add four tablespoons of sugar; beat together ami 
spread over the pie after it has been baked, then replace in the oven 
and brown. This takes the place of lemon pie; is cheaper and easier 
made. 






344 


COOKING DEPARTMENT. 


PUDDINGS. 


APPLE PUDDING.—Slice fine the number of apples needed; butter 
a dish well, then put in a layer of bread crumbs, a little butter, then a 
layer of apples, sugar, cinnamon, and raisins to suit taste. Continue 
in this way until the dish is filled, having the layer of bread and butter 
on the top. This can be eaten as a sauce or dip. 


WHOLE APPLE PUDDING.—Mix two large tablespoons of flour with 
a pint of milk, a little salt, two well-beaten eggs; have ready seven tart 
apples, peeled and cored; fill with sugar and strips of citron; spice to 
taste; set the apples in an earthern pudding dish, buttered, pour over 
them the batter and bake three-quarters of an hour. Serve with sweet 
sauce; flavor with lemon. 


BLACKBERRY PUDDING.—One pint of berries, one pint of milk, 
two eggs well beaten, one-third cup of sugar, pinch of salt, one tea¬ 
spoonful of baking powder. Add flour to make a batter that can be 
handled with a spoon, if to be baked; and stiff so it can be worked, if 
to be boiled. 


CRANBRERY BATTER PUDDING.—Beat together two eggs, add 
one-half teaspoonful of salt, one cup of milk, one tablespoonful of 
sugar, two and one-half cupfuls of flour, two tablespoonfuls of melted 
butter, one heaping tablespoonful of baking powder and one cupful of 
coarsely chopped cranberries. Steam this for two hours, and serve with 
a sweet sauce. 


CHOCOLATE PLTDDING.—One quart of scalded milk two squares 
chocolate, grated and wet with milk and stirred in the milk; when 
chocolate is dissolved pour in a pudding dish. Yolks of six eggs, well 
beaten; six tablespoons of sugar; stir all together; bake one-half to 
three-quarters of an hour. Beat whites of eggs to a stiff froth, and six 
tablespoons of powdered sugar; spread on the top when baked; then 
put in the oven until brown. 


CUSTARD PL T DDING.—Seven heaping tablespoons cornmeal, half 
teaspoon salt, two tablespoons butter, cup of molasses, teaspoon ginger 
or cinnamon. Pour over a quart of boiling milk; mix well and pour 








COOKING DEPARTMENT. 345 

into buttered pudding dish. When in the oven, stir in a cup of cold 
water. Bake one hour in quick oven. Serve with cream. 

CHERRY PUDDING.—Beat well together one egg, one tablespoonful 
of butter, one cup of sweet milk, one cup of sugar, one and one-half 
pints of flour, two teaspoonfuls of cream tartar, one-half teaspoonful 
of soda, one small cup of seeded cherries. Bake for one hour or more. 

COTTAGE PUDDING.—One cup of sugar, one cup of milk, one egg, 
two teaspoonfuls of baking powder, two cups of flour, one cup of melted 
butter. 


CRANBERRY PUDDING.—On one pint of bread crumbs pour boiling 
water and stir in one tablespoonful of butter; to this add one pint of 
cranberries and two eggs, well beaten. Bake and serve with sauce. 


CHARLOTTE RUSSE.—One pint double cream, whites of two eggs 
beaten stiff. Flavor with one-half teaspoonful vanilla or lemon. Three 
tablespoonfuls granulated sugar. Beat the cream to a thick cream, 
keeping cold while beating; also keep in cool place before. Beat ten or 
fifteen minutes then put in the beaten eggs and sugar. Line the dish 
with lady fingers and put it over them. 


DIXIE PUDDING.—Take six eggs, one pint milk, one pint bread 
crumbs, one pound sugar and take one lemon. Separate the whites 
from the yolks and add to the yolks three tablespoonfuls sugar, then 
pour in the bread and milk with the grated rind of the lemon and bake 
till done. Beat the whites to a stiff froth and then add the balance of 
the sugar with the juice of the lemon. When the pudding is nearly 
cold cover with the icing and bake light brown. 

ENGLISH PUDDING.—Two and one-half pints of flour, butter the 
size of an egg, one teaspoon of cream of tartar, one-half teaspoon of 
soda, one pinch of salt; rub well together, add sour milk to make a 
thick pastry, then roll out and spread with something tart, then roll 
together and lay in a pudding dish; add teacup of cold water, one-half 
cup of sugar and a piece of butter the size of an egg; put in oven; bake 
one hour. 


GRITS PUDDING.—Boil a half cup of hominy grits with one pint of 
milk in a double boiler for one hour. While hot stir into it the yolks 









346 


COOKING DEPARTMENT. 


of six eggs beaten with a half cup of sugar. Take from the fire, add a 
teaspoonful of vanilla and one pint of cream. Turn into the freezer; 
when frozen stir in a pint of cream whipped; pack, and stand aside 
for one hour. 

HUCKLEBERRY PUDDING.—Three pints of huckleberries, one loaf 
stale bread, one pint cream, one teaspoonful vanilla, two tablespoonfuls 
sugar; put huckleberries on stove to heat; let them get hot, cut the 
crust off the loaf and slice it, one inch thick; have ready a round dish 
and fit the bread in sides and bottom; next pour off the hot berries on 
this, and then put in another slice or two of bread; then the remainder 
of berries; put tea plate on top and an iron on it to press it down, and 
put it aw^ay to cool; it is better made the day before you want to use it; 
just before you wish to serve it beat the cream with sugar and vanilla 
to stiff froth, and turn the pudding out on round platter; it will be 
solid and moulded the shape of dish, and there will be some juice that 
will not have soaked in; let that go all around the pudding and pile the 
cream on top. 


INDIAN PUDDING.—Two quarts skim milk, scalding hot, two spoon¬ 
fuls Indian meal, one large cup molasses, one-half teaspoonful salt, a 
pinch of ginger. Stir molasses, meal, salt and ginger together in an 
earthen baking pan. Pour over this boiled milk, stir briskly. Add 
coffee cup cold milk and one well-beaten egg. Bake stirring occasion¬ 
ally. When hot and cooking cover, bake three or four hours in a slow 
oven. Serve with cream. 


LEMON PUDDING.—One and one-half cups of sugar, one-fourth cup 
of butter, one-fourth cup of water, one cup of bread crumbs, three eggs, 
one grated lemon. Bake in small pudding dish about half an hour. 
Serve warm. 


ORANGE PUDDING.—Four oranges, one cup sugar, pour the sugar 
over the oranges, one tablespoonful cornstarch stirred into a pint of 
sw^eet milk. Stir into the milk while boiling the yolks of four eggs. 
Beat the whites of the eggs to a stiff froth and put on top. Set in oven 
to brown. Pour the custard over the oranges. 


PLLTM PUDDING, KENTUCKY RECIPE.—One pound of raisins, 
stoned and cut; one pound of currants, one pound of sugar, three-quar¬ 
ters of a pound of apples chipped very fine, three-fourths pound of beef 







COOKING DEPARTMENT. 


347 


suet chopped very fine, one-half pqund butter, one-half pound stale 
bread, grated; one-half pound flour, seven eggs, whites and yolks beaten 
separately; two wine glasses of whiskey, one cup of wine, one pint of 
milk, tw’o nutmegs, grated; one tablespoon of ground mace, one table¬ 
spoon of cinnamon, pinch of salt; cream the butter and sugar together; 
whip whites and^olks very light, then add one-half of the milk to the 
whites and stir in the flour and the bread; now add the creamed butter 
and sugar and then the yolks; then put in the suet and fruit alter¬ 
nately; now add whiskey, wine and spices, then the remainder of the 
milk; stir all well together and if not sufficiently stiff add flour. Boil 
or steam four hours; serve with sauce. 


ENGLISH PLUM PUDDING.—Beat nine eggs to a froth, add flour 
sufficient to make a batter free from lumps, add one pint of new milk, 
and beat well; add two pounds of raisins, stoned; two pounds of cur¬ 
rants, washed and dried; one pound of citron, sliced; one-quarter pound 
of bitter almonds, divided; three-fourths of a pound of brown sugar, 
one nutmeg, one teaspoonful of allspice, mace and cinnamon; three- 
fourths of a pound of beef suet, chopped fine; mix three days before 
cooking, and beat well again; add more milk, if required. This quan¬ 
tity made into two puddings should boil two hours each. 


LESS EXPENSIVE PLUM PUDDING.—Take one pound of raisins, 
stoned; one pound of currants, washed and dried; one pound of good 
beef suet, minced; one pound of stale bread crumbs, one pound of flour; 
mix the bread crumbs, flour and suet; beat six eggs well, and add to 
them a pint of sweet milk, with a teaspoonful of soda in the milk, beat 
this into the suet and flour for some time, then stir in the currants and 
raisins, stirring well all the time. Stir in one-quarter pound of candied 
orange and lemon peel cut in small pieces, ounce of powdered cinna¬ 
mon, half ounce pow’dered ginger, one grated nutmeg, and a little salt. 
Pour it into a cloth, tie it up, just allowing enough room to swell, and 
boil six hours. 


PLAIN PLUM PUDDING.—One pound flour, one pound raisins, one 
pound currants, three-quarters of a pound suet, one-half of a pound 
mixed peel, one-quarter of a pound of brown sugar, one-half of a pound 
bread crumbs, four eggs; moisten with a little milk or fruit juice, put 
all dry ingredients together, then heat the eggs and add them with 
milk and all. 





348 


COOKING DEPARTMENT. 


HOT PRUNE PUDDING.—One cupful of cooked prunes, pitted and 
broken into pieces, with juice to moisten them. Beat the whites of five 
or six eggs to a stiff froth, add gradually one-half cup of powdered 
sugar, then add the prunes and one teaspoon of cream of tartar and 
pinch of salt. Put in a buttered dish and bake about twenty minutes 
in a hot oven. Eat with whipped cream. 

PUFF PUDDING.—Five eggs, three tablespoons of flour, one pint of 
new' milk; beat the whites to a froth, pour into a greased pan and bake. 

Sauce.—One cup of sugar, one cup of butter, half cup of flour; stir 
all the time while cooking; boil water; flavor with vanilla. 

PEACH COBBLER.—Make a good biscuit dough as follows: Two 
heaping teaspoonfuls of baking powder, one quart of flour, two table¬ 
spoons of butter, salt and milk enough for dough. Roll, spread with 
butter, double over, and roll about one-half inch thick. Line a baking 
pan and fill it with sliced peaches, canned or fresh, add bits of butter 
and sugar; then cover and bake. Use butter and sugar for dressing. 
Turn out on a large plate and serve hot. 

QUEEN OF PUDDINGS.—Take two cups of bread crumbs, add one 
quart of milk, one cup of sugar, the yolks of four eggs well beaten, the 
rind of a fresh lemon grated fine, a piece of butter the size of an egg; 
then bake until well done. Beat the whites of four eggs to a stiff froth, 
adding a teaspoon of powdered sugar in which has previously been 
stirred the juice of the lemon; spread over the pudding a layer of jelly, 
then foam the whites of the eggs and place in the oven till slightly 
browned; serve with cold cream. It is a rich pudding. 

RICE PLTDDING.—One cup of rice swelled in one quart of water. 
When done, pour over three pints of sweet milk, let it boil a short time, 
then take off and when a little cooled put in the yolks of six eggs well 
beaten. Sweeten to taste and flavor with vanilla. Beat the w r hites to 
a froth and lay on the top, then throw over three tablespoonfuls of 
sugar and brown. 

GRANDMOTHER’S RICE PUDDING.—Wash two tablespoonfuls of 
rice, stir into one quart of milk, add one teaspoonful of butter, two 
teaspoonfuls of sugar and a large handful or half cup of cooking 
raisins. Bake in moderately hot oven about two hours or until the rice 
is tender, and milk thick and creamy. Stir down frequently until 
nearly done, then let the top brown. 







COOKING DEPARTMENT. 


349 


SUET PUDDING.—One half pint of chopped snet, one half pint of 
molasses, three cups of flour, one cup of sweet milk, one teaspoon of 
cinnamon, one teaspoon of ginger, one teaspoon of salt, one-half tea¬ 
spoon of cloves, two-thirds cup of raisins, one-half cup of currants, 
three rounding teaspoonfuls of baking powder; steam two and a half 
hours. Serve with some kind of sauce. 

SUET PUDDING NO. 2.—Put four ounces fine chopped suet into a 
bowl; sift one pint of flour with one and one-half teaspoons baking 
powder; add half teaspoon salt, two tablespoons sugar; mix this all 
together; then mix the yolk of two eggs with half pint milk and add 
them to the other ingredients; stir all quickly into a thick batter; add 
last the beaten whites, butter a pudding form and dust with bread 
crumbs; pour in the mixture; put on the cover, tie it firmly with a 
string and put the form in a steamer; boil two hours. Serve with hard 
or lemon sauce. 

SNOW PUDDING.—One-half box of gelatine, pour enough water over 
it to cover it, and let stand three minutes, then add one pint boiling 
water to dissolve it, the juice of one lemon, and two cups of sugar. Let 
it stand and cool. Beat the whites of three eggs to a stiff froth, add 
the gelatine, and beat all for one hour. Put in a mould. Make a cus¬ 
tard of the yolks. When taken from the moulds pour the custard 
around it, or if you choose you can trim with jelly. 

TAPIOCA PUDDING.—One quart of milk, four tablespoonfuls of 
tapioca, one teaspoonful of vanilla, four tablespoonfuls of granulated 
sugar, four eggs, yolks and whites beaten separately. Put milk in 
farina boiler and when it has come to boil stir in the tapioca dissolved 
in a little cold milk. Stir until smooth and thick, then stir in the yolks 
of the eggs and sugar, beaten to a cream. Stir well until creamy. Add 
the vanilla and pour all into a pudding dish. Beat the eggs into a stiff 
froth, add by degrees three-fourths cup pulverized sugar, one teaspoon¬ 
ful vanilla. Put this over the pudding and place dish in oven to brown 
slowly, a golden yellow. Eat cold with cream. 

TAPIOCA PUDDING.—Add sliced peaches and juice to one-half pack 
of pear tapioca, soaked until clear. Sweeten to taste and bake. Serve 
with cream while warm. 

WEDDING PUDDING.—One cup sugar, one-half cup butter, one cup 
fruit, one cup sweet milk, one-half teaspoonful soda, one nutmeg, four 
cups flour. Boil three hours and serve with wine sauce. 







350 


COOKING DEPARTMENT. 


DESSERTS. 


APPLES BAKED WITH WALNUTS.—Peel one-half dozen large ap¬ 
ples. Clean out half of the core of each. Place upright in an earthen 
dish. Put in the cavity one walnut broken, two teaspoons of sugar, a 
little cinnamon, one teaspoon butter, sprinkle with sugar; pour into 
the dish one cup of cold water. Bake in a quick oven twenty-five 
minutes. 


FROSTED APPLES.—Core and stew six large apples until the skins 
can be taken off easily. Then wash, stone and quarter some dates. 
Dip each apple into butter, cover with sugar, and fill with dates. Bake 
in a slow oven. 


BLANC MANGE.—One box gelatine, one quart rich milk; cover the 
gelatine with cold water, add two teaspoonfuls soda, let it stand two 
hours; drain, then add fresh water. In ten minutes, pour into colander 
and let cold water pass through it a few times, then throw on a cloth 
that no moisture remain. Put the gelatine in a bowl, set in hot water. 
As soon as dissolved, add it to the quart of boiling milk. When cool, 
add a dust of salt, sugar to taste, and teaspoon each of vanilla and rose 
water. Set near ice. Serve with sweetened cream flavored with nut¬ 
meg. 


FROSTED CURRANTS.—Get nice large bunches of currants and dip 
them in the white of an egg partly beaten to which a little cold water 
has been added. Then drain them a moment and roll them in pow¬ 
dered sugar, lay them upon a sieve to dry. The above makes a very 
nice decoration for creams or cornstarch and gelatine desserts. 

CARAMEL CUSTARD.—Heat and stir until brown and smooth one 
cup of white sugar; pour over one pint of boiling milk, and add three 
eggs beaten, a pinch of salt and the caramel. Bake; set on ice to cool 
and serve with whipped cream. 


FRUIT CUSTARD.—Take a pint of fruit juice, beat well the yolks 
of four eggs and stir in the juice while boiling hot, add a cup of granu¬ 
lated sugar. Dissolve a pinch of baking soda in half a pint of fresh 
cream or milk; stir this in the eggs and bake; set the baking dish in a 








COOKING DEPARTMENT. 


351 


pan of cold water with a stand in the bottom. In half an honr the 
custard should be smooth within and brown on top, it should then be 
drawn to the mouth of the oven and the whites heaped on top as an 
icing and left to brown. It should be served cold. If served icy cold, 
it is a very refreshing dessert on a warm summer day. Fruit custard 
is an old-fashioned, delicious dish and is made when fruit is at its 
height. 


FRENCH DESSERT.—Put in a salad bowl a layer of chopped ice, well 
powdered with sugar, and upon this a layer of bananas; again a handful 
of chopped ice and sugar, and upon this a layer of bananas; again a 
handful of chopped ice and sugar, and after this bananas, repeating till 
the bowl is as full as required. Pour upon the fruit a wine glass of 
white wine and one of water, in which you have dipped a lump of sugar 
that has absorbed three drops of almond essence, and another that has 
absorbed three drops of genuine eau de cologne. 


ORANGE DESSERT.—Take five or six oranges, cut crosswise in thin 
slices, pour over them one cup of sugar. Boil one pint of milk, add 
while boiling the yolks of three eggs well beaten, and one tablespoon 
of cornstarch made smooth with a little cold milk; stir all the time; as 
soon as thickened pour over the fruit. Beat the whites of the eggs to 
a stiff froth, add two tablespoons of powdered sugar, pour over the cus- 
. tard and brown in the oven. Serve ice cold. 


LEMON JELLY FILLING.—Boil from beaten eggs, the rind and juice 
of three lemons, one pound of sugar and one-quarter of a pound of 
butter to a thick jelly. It is ready for use when taken from the range. 
This makes a very good filling for tart shells or puffs. 


FUDGE.—Take one pint of sugar, three-fourths cup of milk, two 
squares or one ounce of Baker’s chocolate. Let these boil for about 
ten minutes. Add one teaspoon of butter; take from the fire and flavor 
with one teaspoon of vanilla. Stir the mixture from three to five min¬ 
utes, or until it begins to get thick and creamy. Pour into a buttered 
tin. When cold, cut and serve. It wall make a wholesome and de¬ 
licious confection. 

LEMON HONEY.—To two grated lemons add two cups of white 
sugar, five yolks of eggs, two whites, one-half cup of butter. Cook 
over a slow fire and stir until thick and clear. Good for tarts. 







352 


COOKING DEPARTMENT. 


GRAPE GELATINE JELLY—Soak one-half box of good gelatine in 
one cup of cold water. Heat to a boil and pour over the gelatine one 
cup each of canned grape juice and water. To this add one cup of 
sugar and the juice of one lemon. Strain and set in a cool place to 
harden. 

COFFEE JELLY.—Two cups of boiling coffee, two tablespoonfuls of 
cornstarch, sugar to taste. Set on ice to harden. Serve with whipped 
cream. 

WINE JELLY.—One box of gelatine, the juice of two lemons and 
grated rind of one, the juice of two oranges and grated rind of one. 
Soak the gelatine in one pint of cold water for half an hour. Then add 
one and one-half pounds of white sugar, lemons and oranges (rind 
and juice) with one and one-half pints of boiling water, and lastly add 
three winecups of sherry wine. Strain through a fine sieve or flannel 
cloth. 


CHOCOLATE OMELET.—Allow one tablet of chocolate, pounded and 
dissolved in as little cream as possible, to four eggs. When the choco¬ 
late is cold add the yolks of the four eggs, a tablespoonful of cream 
and the whites whipped to a snow. With this mixture proceed as for 
frjdng an ordinary omelet, working briskly over a good fire in heated 
fat; turn the omelet into a dish, glaze quickly with a little chocolate 
dissolved in water and a little gelatine, and serve promptly. 

CLARET SAUCE.—Boil together a half pound of sugar and a half cup 
of water for five minutes, or until it forms a syrup. Add a half pint 
of claret. Use when cold. 


CRACKER OMELET.—To three slightly beaten eggs add one-half 
cup of sweet milk and a little salt. Slice in two pieces one-half dozen 
crackers and lay the inner side dowmward in hot butter. Turn when 
brown and pour over the egg mixture. Watch carefully. Turn when 
brown and lessen heat. 


CRANBERRY SAUCE.—Carefully pick out stems that may be 
among the berries; wash them and add one cup of water. Stew until 
the berries are soft, then mash and strain and add to the pound of 
berries one pound of granulated sugar. After adding the sugar boil 
for ten minutes and turn out into tiny moulds. Keep in a cold place. 








COOKING DEPARTMENT. 


353 


MAPLE SUGAR SAL T CE.—Melt in a cup of water one cup of maple 
sugar, simmer and add one-half cup of butter; put in grated nutmeg. 
Boil once and serve hot. 


PEACH SAUCE.—One peck of clingstone peaches, three pounds of 
tvhite sugar, one pint of vinegar. Dip the peaches in hot water and 
rub them, then boil them in clear water till soft. Pour off the water; 
boil the vinegar and sugar together a few minutes, then put in the 
peaches and boil fifteen or twenty minutes. Put into glasses and make 
them airtight. 


ORANGE SAUCE.—Take the pulp from six good sized oranges. Boil 
together a half pound of sugar and a gill of water for about five min¬ 
utes; add the juice of one lemon and pour this into the orange pulp. 
Use cold. 


PINEAPPLE SNOW.—Pare, grate and remove the eyes of the pine¬ 
apples. Drain the pulp through a sieve. Beat until foamy the whites 
of four eggs; then slowly add four tablespoonfuls of vanilla. Whip to 
a stiff froth and stir carefully into the whites of the eggs one pint of 
cream, together with the pineapple pulp. Serve cold. This is most 
excellent. 


TROPICAL SNOW.—Nine sweet oranges, one cocoanut pared and 
grated, one cup of powderd sugar, six bananas. Peel and slice the 
oranges. Put a layer in a glass bowl, then strew with sugar, next put 
a layer of grated cocoanut. Slice the bananas thin and cover the 
cocoanut with them. When the dish has been filled, heap with cocoa- 
nut. Eat soon or the oranges will toughen. 


PEAR HONEY.—Three pounds of sugar, one pint of water, five pears 
grated and a piece of alum the size of a small lima bean. Boil the alum, 
water and sugar for seven minutes; then add the pears and boil seven 
minutes longer. 


CURRANT DESSERT.—Put a macaroon in each glass for as many 
as desired, and add a large teaspoonful of currant jelly. Fill the 
glasses then with flavored and sweetened whipped cream. Any kind of 
delicate jelly can be substituted for currant. 








COOKING DEPARTMENT. 


354 

( 


VARIOUS DISHES* 


GOOD COFFEE.—Do not boil the coffee and don’t use chicory, mus¬ 
lin nor other cloths. Never use egg’s to make the coffee clear. Buy the 
coffee green and roast it yourself, and roast just enough to last one 
week or lessi Grind just enough each time to make coffee. Roast it a 
dark brown, about three shades darker than the roasted coffee you buy 
from your dealer, and grind it fine in the home mill, almost as fine as 
ground pepper. There is a double advantage in roasting at home, you 
are sure of fresh coffee and you can tell the quality better in the green 
bean than in the roasted. Roasting hides the quality very much. Green 
coffee loses its flavor very rapidly, especially after it is ground. Don’t 
use a blended coffee. If you like a strong coffee use a good grade of 
Rio; if you like a mild, delicate flavor use a good grade of Java, Mar¬ 
acaibo, Laguayra, Santos or Cordova; but never mix two kinds. You 
can regulate the quantity according to your taste—using more or less 
as you please. Use a French coffee pot with a cylindrical dripper and 
a perforated bottom, resting on top of the coffee pot proper, into which 
the liquid coffee falls after percolating through the ground coffee in 
the dripper. Pour about two tablespoonfuls of cold water into the 
dripper before putting the boiling water in. This serves to swell the 
coffee so that the boiling water will not drip through too rapidly, 
which it would otherwise do and wash down some of the grounds. 
Use fresh drawn water and pour into dripper as soon as it comes to 
a boil. Don’t use water that has been standing in a pail, or that has 
been standing on the stove over night. If you do not use fresh water 
your coffee will be flat and stale. Water that has been standing on 
the stove or in a vessel over night, or has been boiling for some time 
loses some of its oxygen, and is not fit to use. Last comes the milk. 
Don’t use raw or cold milk, as it chills the coffee and takes the life 
out of it. Boil it and use it hot; use fresh milk from the morning’s 
delivery. Be careful not to burn it or the coffee will have a burnt, 
smoky taste. Scald the pot after using and hang it out in the open air. 


WHIPPED CREAM.—If cream will not whip up very readily it 
should have a little milk added to it. To whip cream easily and 
quickly it should be very cold. Housekeepers often complain of cream 
whipping to butter; if it is real cold it will not do this. 




COOKING DEPARTMENT. 


355 


RICE.—Steamed rice is much better than boiled. Put the washed 
rice in a tin basin with new milk or water and add a small lump of 
butter; set this in the steamer till cooked. 

TO CLEAN DRIED CURRANTS.—The best way to clean dried cur¬ 
rants is to mix with them a very little dry flour, and shake them in a 
coarse sieve until all the flour shall have passed through its meshes, 
then wash them thoroughly and pick out all the stalks, etc., which are 
generally mixed up with them, and then set on a flat surface in a warm 
place to dry. Do not attempt to use currants in either cake or pud¬ 
ding until you are quite certain that they are perfectly dry, or until 
you have dredged some flour over them, otherwise they will sink to 
the bottom and make your cake or pudding unpalatable. 

CHERRY PASTE.—Make a rich pie crust about one-third of an inch 
thick, and bake a light brown. Have the cherries stoned and well 
sweetened, and stewed till quite thick, in their own juice. Then pour 
them into the pastry, and have ready the whites of three eggs, beaten 
stiff as possible with three tablespoonfuls of powdered sugar. Spread 
this smoothly over the cherries and let the pie bake again till it is a 
light brown. Serve cold. 

EGG AND SARDINE.—One small box of sardines; remove the fish; 
allow cold water to slowly flow over them to remove the oil. Remove 
the skin from the fish; chop fine with one hard boiled egg for every 
four fish. Work into a paste with one and one-quarter tablespoons of 
salad dressing to every egg. Season with salt and pepper, spread over 
thin slices of bread from which the crust has been trimmed and form 
into sandwiches. 

POP-OVERS.—Put one-half pint of flour in a bowl, and add to this 
one-half pint of milk, in which two eggs have been beaten. Beat all 
together and strain. Put into greased gem pan, and bake twenty 
minutes in a quick oven. 

POTATO CAKES.—Peel and grate seven medium sized potatoes and 
permit the liquor to drain off, allow it to rest, until the starch of same 
has been formed. Pour the water off and add to the starch one cup of 
boiling milk, stirring slowly while adding same; add this milky starch 
solution to the grated potatoes, stirring all the time; beat two eggs 
thoroughly and add to potato batter, grate in a good-sized onion and 
salt to taste. Fry in a pan in hot lard. 







356 


COOKING DEPARTMENT. 


FOR COOKING BEANS.—Three cups of old-fashioned yellow-eyed 
beans, one pound fat salt pork, one teaspoon salt, one-half teaspoon 
mustard, six tablespoons molasses. Put beans in soak over night in 
luke warm water; in morning pour off; cover with boiling water for 
ten minutes; cover again with boiling water, stand until cool, put in 
earthen pot, add salt, mustard, molasses; put pork on top, fill with 
boiling water; put in a moderate oven and bake about nine hours. Add 
more water every two hours. Do not put on a cover. 


BROWNIES.—Melt one-third cup of butter, and add one-third cup of 
sugar, powdered, one-third cup of molasses, one well-beaten egg, and 
one cup of flour. Drop in buttered tins, and lay a half of a nut kernel 
on each. 


PETIT BRULE.—Take an ordinary sized thick skinned orange. Cut 
through the peel around the orange. Then force off the peel by pass¬ 
ing the handle of a spoon between it and the pulp. Into the cup thus 
formed put two lumps of sugar and some cinnamon and fill with fine 
French brandy, and ignite it. Then pour into glasses. The brule will 
be found to have a pleasant flavor given to it by the orange. 


POTATO FRITTERS.—Mash three large, mealy potatoes very lightly, 
add three well-beaten eggs, two tablespoonfuls of cream, a little lemon 
juice and some grated nutmeg. Beat all well together for about a quar¬ 
ter of an hour, or until the batter is very light. Drop spoonfuls of it 
into a deep pan of boiling fat, and when they become a nice brown color 
take them out and drain them upon soft butter muslin. Serve them 
with sifted sugar sprinkled over them and with or without wine sauce, 
as may be preferred. 


JELLIED CIDER WITH NUTS.—Soak half a package of gelatine in 
half pint of cold cider for five minutes, then stir in a pint and a half of 
boiling cider and a pint of sugar; when clear stir in a cup of the meat 
of English walnuts or the like and stand in a cool place until set. 


CORN LOAF.—Into one pint of boiling water stir two-thirds cup of 
cornmeal. Cook five minutes. Take from the fire and add one pint of 
milk (scalded and cooled), one yeast cake (dissolved), one teaspoon of 
salt, and flour sufficient to make batter. When light, knead until a soft 
dough, adding flour. Make into loaves and put into greased pan. Cover 
and let stand for an hour. Bake one hour in a quick oven. 







COOKING DEPARTMENT. 


357 


FOR LUNCH.—Take one cup of rich milk, brought to a boil, add a 
teaspoonful of chopped parsley, with seasoning to suit taste (red pepper 
improves it), drain ten large oysters, fresh opened, and drop one at a 
time in the hot milk. When the edges begin to curl add the thickening; 
mix thoroughly tablespoonful of butter and a teaspoonful of corn¬ 
starch, and stir in the hot milk until all is dissolved and thickened; 
serve hot on buttered toast. 


MACAROONS.—One cup of powdered sugar, two small cups of nuts, 
whites of three eggs, one-half teaspoon of vanilla, two tablespoons of 
water, one tablespoon of cornstarch. Add the water to the whites and 
beat to a stiff froth; then gradually add the sugar, sifted, and corn¬ 
starch, and flavor; when it is beaten perfectly smooth beat in slowly 
the nuts, chopped very fine; drop from a teaspoon on buttered paper, 
keeping them separated; bake slowly in a moderate oven. Any desired 
flavoring may be used. When using pecans, care must be taken to re¬ 
move all bits of shells. 


GOOD MUSH.—One-half pound of flour, one-half cup of milk, two 
eggs, one-half pound of butter, three tablespoonfuls of baking powder, 
one-half cup sugar, one teaspoonful salt, make into a dough. Roll into 
a sheet one-quarter inch thick and cut with biscuit cutter; bake till 
a light brown; take from oven, split in two and replace in oven until a 
delicate brown. Delicious for lunch. 


KLONDIKE NUGGETS.—Take two cups cornmeal, two tablespoon¬ 
fuls of granulated sugar, one teaspoonful of salt, one-half pint of seeded 
and chopped raisins. Mix and pour over enough boiling water to make 
a stiff dough, make into cakes with the hands, about one inch thick, 
and fry in fat until nicely browned. 

PEARL HOMINY.—Put a large cupful of pearl hominy in a tin kettle, 
pour boiling water over, stir, pour off and repeat. Then cover with 
boiling water and cook over abestos lid an hour, slowly. Add salt, milk 
and butter until well seasoned. Serve with cream and sugar or butter’. 
It makes a fine breakfast dish; cut in thin slices, dust with flour and 
brown quickly in hot fat. 

CREAM HORSERADISH.—Cream horseradish is made by pressing the 
vinegar from the horseradish which comes in bottles, and adding to 
about six tablespoons of the radish a little salt, the beaten yolk of an 
egg and half a cupful of whipped cream. 







358 


COOKING DEPARTMENT. 


MILK JELLY.—Take two calf’s feet, well cleaned, and put them in a 
jar, 'add a quart of good, new milk and the same quantity of water. 
Cover the jar well and bake for three and one-half hours in a moderate 
oven. Remove all fat when cold. If flavoring is desired bake it in 
lemon peel or spice, and add a little sugar. 


BREAKFAST DISH.—A good way to use tough steak is to cut, with 
a sharp knife, pieces about half an inch wide by one or two inches long, 
place them into a pan, cover with water and cook until tender; thicken 
with flour as for gravy, add plenty of butter, season; allow the mixture 
to simmer a few minutes and serve hot. 


MARROW DUMPLINGS.—Take half a cup of clean marrow, beaten 
up with one egg, a little salt and some nutmeg. When well mixed, add 
enough flour to break out with a teaspoonful of soft dumplings, the 
size of a hickory nut. Roll with the teaspoon in flour, and put them in 
boiling stock. 


TO PREPARE LEMON EXTRACT.—Wash and wipe a number of 
lemons; grate the yellow rind. Cut the lemon and squeeze, removing 
the seeds. Put the grated peel with sugar into a wide-mouthed bottle. 
Add the lemon juice and close tightly. 


MUSH GEMS.—Take three cups of sweet milk and three of boiling 
water. When hot, stir in three-fourths pint of white cornmeal; cook 
ten minutes, and add two teaspoons of butter and one of salt. Cool 
and beat three very light eggs into the mush with long strokes. Pour 
into hot gem pans. Bake twenty minutes. This is an old Southern 
dish. 


GRAPE JUICE PUNCH.—One pint canned grape juice, four lemons, 
one quart water, sugar to taste. Serve in glasses with cracked ice. 


ELSH RAREBIT. Toast bread brown, butter, dip in boiling water 
and set in the oven. Heat one-half cup of milk. To this add salt, 
cayenne pepper, two cups of grated cheese, yolks of two eggs beaten, 
and stir all the time while adding. When it becomes smooth, pour it 
over the toast and serve. 


POT ROAST.—Place an iron pot on the Are to get hot. Put into the 
pot two or three slices of clear, fat, salt pork. Fry out the grease. 









COOKING DEPARTMENT. 


359 


Cut up three medium sized onions; throw into the pot and let fry to a 
nice brown color. Pepper and salt a piece of beef weighing about seven 
pounds, put it into the pot. Then put about three pints of boiling 
water into it and let cook about two hours, turning the piece of meat 
several times. When nearly done slice two large carrots fine and put 
into the pot. When done mix a little flour and water to thicken the 
gravy. 


TERRAPIN.—Take two diamond black terrapins the size of a bread 
plate, put in a tub of cold water, and let them remain one hour to 
cleanse them.Have ready a pot of boiling water, drop in terrapin, and 
let boil fifteen minutes; then take out and put in a pan of cold water to 
remove the skin, which will peel readily; then put back in the boiling 
water and boil until the flesh is tender; then take out and put in cold 
water, remove the shell, and pick in small pieces, else the meat may be 
stringy. Great care must be exercised not to break the gall bag. The 
entrails are cut fine, or may be dispensed with; to this quantity take 
half pound of butter, two tablespoonfuls of flour shaken over it, salt 
and cayenne pepper to taste; put in a dish and stir carefully and 
slightly, so as to not mince the meat. When thoroughly heated, sprin¬ 
kle the eggs on top. About four tablespoonfuls of sherry wine is an 
improvement. Serve very hot. 


CHILI SAUCE.—One dozen red tomatoes, four green peppers, two 
large onions, two bunches celery, put in a bowl and chop fine; one table- 
spoonful cloves, four cupfuls good cider vinegar, a little sugar, one 
tablespoonful cinnamon and celery seed, and a little pepper, cayenne 
and black. Boil slowly for one hour, then put in jars. 


SPICED PEARS.—Boil seven pounds of pears until a fork can go 
through them, cool them on a dish. Make a syrup of one quart vinegar, 
one-fourth ounce cloves, three and one-third pounds sugar. Boil with 
pears from one to two hours. 


TOMATO JELLY FOR SALADS.—One can tomatoes, or eight medium 
sized tomatoes, skinned and stewed; pass through a sieve, and add to 
them one-fourth box gelatine which has been dissolved in a little hot 
water, season with pepper and salt, stir well and pour into a mould and 
place on ice. 






360 


COOKING DEPARTMENT. 


CHOW CHOW.—One-lialf peck green tomatoes, one large head cab¬ 
bage, six large onions, six green peppers, one bunch celerj^. Chop these 
fine, salt to taste and drain over night. Add a bit of mustard seed, sugar 
to taste, cover with vinegar and let boil about fifteen minutes. Put in 
two tablespoonfuls turmeric, mixing the turmeric in a little vinegar. 
Then bottle or jar. 


PICKLED LILY.—One peck green tomatoes, one head cabbage, one 
dozen onions, one-half dozen peppers, chopped fine. Add mustard seed, 
cinnamon, mace, salt and sugar if you desire. Cover with vinegar and 
boil two hours in a slow kettle. 


HOME-MADE SODA MINT.—Sixteen drops oil of peppermint, on one 
ounce bicarbonate of soda. Pour over this one quart cold water, and 
add one ounce spirits of ammonia. 


GRAPE CATSUP.—Reduce grapes to a pulp by boiling, strain, and to 
one quart pulp add one pound sugar, one teaspoonful each of cinnamon 
and mace, one-half teaspoonful cloves. Boil twenty minutes and thin 
to desirable consistency with sharp vinegar. Bottle tightly. 


CURRANT SHRUB.—Boil currant juice and sugar, in proportion of 
one pound sugar to one pint juice, five minutest. Stir it constantly 
while cooling; when cold, bottle it. Use like raspberry shrub, one 
spoonful or two to a tumbler of water. 


BEEF TEA.—One pound beefsteak, cut in small pieces; put into a 
sauce pan and cover with cold water, set over the stove where it will 
warm gradually. Boil it five minutes, pour off and put in salt and 
whole cloves. 


BUCKWHEAT CAKES.—One quart water, one pint Indian meal, one 
teaspoonful salt, two tablespoonfuls yeast, three pints buckwheat. 


BLACKBERRY SYRUP.—Take the fruit before it is very ripe, extract 
the juice, and to each quart add one pound sugar. Skim and boil it 
half an hour, when cool enough bottle. Add a small tea cup of brandy. 
From one to four tablespoonfuls may be taken frequently as age and 
circumstances may require. 









COOKING DEPARTMENT. 


361 


CHOCOLATE CRACKERS.—Eighteen tablespoonfuls flour, one-half 
pound chocolate, one-half teaspoonful soda, one-half teaspoonful cream 
tartar, one pound brown sugar, eight tablespoonfuls butter, four eggs. 
Mix all the ingredients in dry, except eggs and chocolate. 

SARATOGA CHIPS.—Pare and put in ice water for an hour, one-half 
dozen large, smooth potatoes. Slice very thin into slightly salted water, 
where they should remain one hour, then drain in a colander. At least 
half an hour before you wish to fry the slices, put on the fire some lard. 
Dry the slices on a clean towel, place in a frying basket, and when the 
fat is boiling plunge them in until a light brown. Drain on brown pa¬ 
per and stand in a cool place. Sprinkle with salt. 


CANNING. 


CANNED GOODS.—All canned goods should be opened several hours, 
if possible, before they are used. This gives them a chance to become 
aerated, and takes away the rather flat taste they are apt to have. This 
is especially true of tomatoes. Careful housekeepers do not allow veg¬ 
etables and fruits to stand during this process in the tins in which they 
are put up, but have them turned out immediately into a glass or 
earthen dish. 


CANNED CORN.—To one ounce of salcylic acid take fourteen quarts 
of corn. Proceed same as in canning other fruit. 


HOW TO CAN STRAWBERRIES.—When the home season is in its 
prime, and fine, firm, ripe berries that can pass from the vines to the 
preserving kettle within a few r hours can be had, then is the time to 
can strawberries. Take eight ounces of sugar to a pint of berries and 
let them boil eight minutes. Much success in canning fruit depends 
upon the jars in which it is put, and great care must be taken in regard 
to the cleanliness of these. Jars that contained pickles or any acid 
fruit should never be used, and when using old jars, always have new 
rubber bands. 

The method of preserving strawberries with cooking them is very 
convenient, and the result is delicious fruit. Mash twelve quarts of 
strawberries with nine pints of sugar, and let it stand in a cool place 
for several hours. Stir it thoroughly and pack in jars, holding each jar, 
just before filling, over a lighted candle for a minute to exhaust the 







362 


COOKING DEPARTMENT. 


air. The jars should be tightly closed and wiped off, then stand them 
in a cool, dark place. All small berries can be preserved in this way. 

CANNED PEACHES.—Be careful not to bruise the fruit while paring 
and stoning it; drop each piece in cold water. You should allow two 
even tablespoonfuls of sugar (scatered between the layers) to each 
quart of fruit. Place the kettle over the fire so that the peaches are 
heated slowly to a boil. It is well to leave the fruit boil for a few min¬ 
utes so that all is heated through. Do not forget to put a cup of water 
in the kettle before putting in the fruit; this will keep the lower layer 
from burning. 


JELLIES AND JAMS. 


RHUBARB JAM.—Peel and string the rhubarb. For every pound of 
rhubarb take a pound of white sugar, and the peeling of half a lemon, 
cut fine. Boil slowly, until thick, skim and put in small jars. 


BIRD’S NEST JELLY.—Peel and core six medium sized, sound apples. 
Fill the cores with sugar and bake until the apples are tender. Pre¬ 
pare gelatine jelly of one-half package soaked one-half hour in one-half 
pint water, then one pint of boiling water to dissolve. Sugar to taste. 
When it begins to thicken, pour over the apples and place in refrigera¬ 
tor. Serve plain or with whipped cream. 


TAPIOCA JELLY.—Soak over night in two cups of water, one cup of 
tapioca. Slice lemon in it and cook in a double boiler. Strain and 

mould. 


COFFEE JELLY.—One-half box of gelatine, one cup cold water, one 
cup granulated sugar, three cups very strong coffee. Soak the gelatine 
one-half hour in the water, pour the boiling hot coffee over, add the 
sugar, stir, strain into a mold and set near ice. Serve with thin, sweet 
cream and sugar, or whipped cream. 


CRANBERRY JELLY.—One quart cranberries, washed and put on to 
boil in a half pint of water for ten minutes, then squeeze through a 
press. Add one pound sugar to the juice, boil rapidly about twenty 
minutes or until it jellies. Turn in fancy moulds to cool. 










COOKING DEPARTMENT. 


363 


GOOD JELLY is made by taking one quart of water to one-half ounce 
of pulverized alum boiled for a few minutes; to this add eight pounds 
of white sugar, boiling the same and strain while hot. It can be 
flavored with vanilla or any flavoring you desire, and will resemble very 
much the jelly made from fruits. 


AN EXCELLENT HONEY is made by bringing to a boil one-half 
gallon of water with ten and one-half pounds of sugar, and when this 
is cold, by adding about two pounds of bees’ honey and a little pepper¬ 
mint or other flavor. 



364 


COOKING DEPARTMENT. 


ICE CREAMS AND ICES, 


Many housekeepers deprive themselves of ice creams and ices 
because they have an idea these dainties ar too much bother and 
cost too much. Ice creams and ices are refreshing and not as 
much trouble as some people suppose. A great variety of these 
can be made at home with little expense and trouble, when one 
knows exactly how to make them. 

It is not absolutely necessary to have a freezer, as a 'small tin 
bucket placed inside if a larger one answers the purpose very 
nicely. Around the small bucket the ice mixed with salt should 
be packed tightly, and by turning the inside bucket, ice cream 
can be frozen quickly. Of course, it is always best to have a 
freezer, and without recommending any particular kind, we 
might say that one having revolving dashers and working with 
a crank is the best. When the milk, or cream, is placed in the 
can, ice should be pounded fine and placed around the can before 
beginning to turn the crank. Salt should be put in, in the pro¬ 
portion of about one-fourth salt to three-fourths ice, and some¬ 
times a little larger proportion of salt is used. It will require 
10 to 12 pounds of ice and 2 to 3 pounds of salt for a gallon 
freezer, and it will take 2-J hours to freeze it; ices take a little 
longer. Make the ice very fine, and as the ice melts, the water 
should be drained off before it comes up to the top of the can. 
At first turn the crank slowly and gradually increase the speed as 
the mixture freezes. Have a spatula made of hard wood; this 
should be nearly a foot long and several inches wide and oval 
shaped at the end, so that you can use it in scraping the cream 
which adheres to the freezer as the mixture is freezing; it can 
also be used in working fruit into the cream. 

To make good ice cream, use nothing but the best of materials, 
such as ripe fruit, pure cream and granulated sugar, but do not 



COOKING DEPARTMENT. 


365 


use the flavorings of fruit, or fruit, until the cream is frozen. 
Many people scald the cream and dissolve the sugar in it while 
the cream is hot, so that the cream does not have such a frozen 
taste as the raw cream makes it; the ice cream is not so smooth 
and nice when made of raw cream. "When raw cream is used the 
ice cream generally swells or doubles its bulk. The amount it 
swells depends on the amount of good cream used. When the 
mixture is frozen, remove the lid, take the dasher out, and with 
the spatula scrape away the cream which has adhered to the sides 
of the can; work the mixture steadily until it becomes smooth 
and soft; this will take about ten minutes. The lid should then 
be put on the can, the dasher kept out, and the water that has 
gathered from the ice should be drained off. The ice and salt 
should be repacked; place the tub in a cool place for several hours. 
This will ripen the cream and blend the ingredients that you can¬ 
not taste them separately. 

Puddings should be made in the same way as ices and creams. 
In most of the following recipes we use cream, but many who do 
not desire the ice cream so rich can use part, or all, good milk, 
as preferred. 

In many of the creams, eggs can be used, even where we do 
not have them named in the recipes. The number can be from 
one to six, as desired, to each quart of cream. When eggs are 
used, the yolks should be beaten until creamy, after which the 
sugar is added and beaten again until this mixture becomes very 
light; then the whites should be whipped till they become a stiff 
froth, and the same stirred into the yolks. Never use eggs unless 
you boil them, because they give the cream a taste unpleasant 
to many persons. The cream should be set on to boil and the 
egg mixture stirred into the same while boiling. When the mix¬ 
ture begins to thicken it should be removed from the stove, stirred 
and the flavoring, vanilla, chocolate, or whatever, stirred in after 
the cream has been left stand to cool. When this mixture is cold 
it should be poured into the freezer, and the work of about one- 


366 


COOKING DEPARTMENT. 


hialf hour (which will make as good cream and sometimes better 
than can be bought) begins. 

It may happen that you desire ice cream and have no ice; if 
ice cannot be gotten, we still have a way to make ice cream. 
In place of ice and salt, take 3^ pounds of nitrate of ammonia 
with 3 pounds of water. This does not cost much, and the nitrate 
of ammonia can be used again if dried by evaporating the water. 

When eggs are used, not called for in our recipes, use a little 
more sugar. 

ORANGE ICE CREAM.—Juice of six oranges, one quart of cream, 
rind of one orange, three-quarters pound of sugar. One-half of the 
cream is put on the stove and left come to a boil; the sugar is added and 
stirred until dissolved. It is then taken from the fire and left to cool; 
after this, the rind and juice of the oranges and the other half of the 
cream are added. It is then put into the freezer and frozen. 


PEACH ICE CREAM.—Three-quarters pound of sugar, one quart of 
cream, one quart of mellow peaches or one pint can of peaches. This 
is made same as apricot cream, except mellow peaches are used in place 
of apricots. 

See on another page how apricot ice cream is made. 


PINEAPPLE ICE CREAM.—Two pounds of sugar, two large, ripe 
pineapples, or one quart can, two quarts of cream, the juice of two 
lemons. Put a quart of the cream and half of the sugar in a boiler, 
stirring the same till the sugar is dissolved, then take from the fire and 
cool. Pare, take the eyes and cores out of the pineapples, mixing pine¬ 
apples with the remainder of the sugar and stirring till the sugar is 
dissolved. Add the remaining quart of cream to the cream already 
sweetened. After this is frozen, add the juice of the lemons to the pine¬ 
apples and stir into the frozen cream. Beat this thoroughly and freeze 
the same as other creams. If it is not pineapple season, you can use 
canned pineapples by simply stirring in the juice of the lemons and 
the whole then into the cream when cold. 


RASPBERRY ICE CREAM.—Two quarts of raspberries, two quarts 
of cream, the juice of two lemons, two pounds of sugar. Boil one-half the 
sugar with the cream and when cold add the remaining sugar and the 






COOKING DEPARTMENT: 


367 


juice of the lemon to the berries, let stand about one hour and strain 
through fine muslin; and in the meantime add the remaining unsweet¬ 
ened cream to the sweetened cream and freeze. When this is frozen, 
stir in and beat thoroughly the fruit juice and fruit, as stated before 
in making other creams. This, as well as other creams, can be made 
with canned fruit, and when made by using canned fruit, less sugar is 
required. 


STRAW T BERRY ICE CREAM.—Three quarts of strawberries, two 
quarts of cream, two pounds of sugar. With the exception of using 
lemon juice, this is made the same as raspberry cream. 


CHOCOLATE ICE CREAM.—One pound of sugar, two tablespoonfuls 
of vanilla, one-half teaspoonful of powdered cinnamon, eight ounces of 
sweet chocolate or four ounces of Baker’s chocolate, two quarts of 
cream. Put on to boil the chocolate, sugar, cinnamon and one half 
the cream, stir all till smooth, and while hot strain through a fine mus¬ 
lin; then set to cool and freeze. 


CHOCOLATE ICE CREAM NO. 2.—Five tablespoonfuls of chocolate, 
two eggs, three-quarters pound of sugar, one pint of milk, one quart of 
cream. Bring the milk to a boil, then add the sugar and eggs beaten 
together, after which rub the chocolate smooth in a little milk and stir 
into the scalded milk. This should be beaten and placed over the fire 
till it becomes thick. Stir it constantly; take from the fire to cool. 
When cold add the cream and it is ready to freeze. 


BISQUE ICE CREAM.—Two teaspoonfuls of caramel, two teaspoon¬ 
fuls of vanilla, eight kisses, one pound of sugar, four lady fingers, one- 
half pound of macaroons, two quarts of cream. Get stale lady fingers 
and pound them with the kisses and macaroons through a colander. 
Put one quart of the cream in a farina boiler to boil, then add the sugar; 
when the sugar is dissolved, take from the fire and add the remaining 
cream. After this is frozen, add the pounded cakes, caramel and va¬ 
nilla and five ounces (or ten tablespoonfuls) of sherry if desired. This 
all should be beaten, packed and left stand till ready to use, as directed. 


CARAMEL ICE CREAM.—One quart of milk, two tablespoonfuls of 
vanilla, one pound of sugar, two quarts of cream. This cream is made 
a little different from others. Put one-half pound of granulated sugar 
into an iron frying pan, stir this till it melts, turns brown, smokes and 







368 


COOKING DEPARTMENT. 


boils. Put this into one quart of milk that is ready boiling, stir the 
same over the fire one minute or so and then take off to cool. When 
cold add the vanilla, cream and sugar; mix this well and freeze. 


COFFEE ICE CREAM—Eight ounces of Mocha or seven ounces of 
Java, one pound of pulverized sugar, two quarts of cream. Put the 
coffee (ground coarsely) into a boiler with one quart of cream, stir the 
same for about ten minutes, then strain it through a fine muslin and 
press hard to get the strength out; afterwards add the sugar, stirring 
till dissolved, and then add the remaining quart of cream. Let cool 
and freeze. 


HOKEY POKEY.—Two quarts of milk, two tablespoonfuls of corn¬ 
starch, one tablespoonful extract of vanilla, one can of condensed milk. 

The milk should be put into a double boiler and set over the fire. 
Moisten the cornstarch with a small quantity of cold milk, add this to 
the hot milk and cook two minutes, then add the condensed milk and 
set aside to cool. After this is cold add the vanilla and freeze. 


VANILLA ICE CREAM.—Two small vanilla beans, one pound of gran¬ 
ulated sugar, two quarts of cream. Put into a double boiler, over the 
stove, half of the cream, then add the sugar, and after splitting the 
beans into halves the seeds should be scraped out and added to the 
hot cream. Throw this into hot cream and stir till the sugar is dis¬ 
solved. Set the cream off, remove the bean, and after the cream is 
cold add the remaining half of the cream and freeze. 


VANILLA ICE CREAM.—Three-fourths pound of sugar, two table¬ 
spoonfuls of vanilla, six eggs, one quart of cream. Beat the yolks of 
eggs and sugar together, until very light, and then add the whites that 
have been beaten to a stiff froth. Pour this into the whole amount of 
cream (which has been put into a boiler to boil), stirring until it be¬ 
comes thick, then take from the fire and add the vanilla. Start to 
freeze. 


VANILLA ICE CREAM.—One tablespoonful of vanilla, one pint of 
cream, yolks of six eggs, one-half pound of sugar, one pint of milk. 
The yolks of the eggs and the sugar should be beaten together and 
added to the milk (which has been set on to boil), and the whole 
stirred constantly till it becomes thick; then take from the fire and 
leave it cool; afterwards add the vanilla and freeze. 







COOKING DEPARTMENT. 


369 


GELATINE ICE CREAM.—Two tablespoonfuls of vanilla extract, 
one-half box of gelatine, ten ounces of sugar, one pint of milk, one quart 
of cream. The above makes a very nice cream when frozen. The gela¬ 
tine should be covered with milk and left stand to cool one-half hour 
or more, then put into a double boiler; when boiling hot add the sugar, 
stirring till dissolved. It should then be set off to cool, the vanilla 
added, and it is ready to freeze. 


BANANA ICE CREAM.—Four bananas, yolks of six eggs, one-half 
pound of sugar, one pint of milk, one pint of cream. Beat the sugar 
and yolks of eggs together till light and add this mixture to the milk 
which has been scalded, stirring the same till it thickens, then add the 
cream. The bananas should be mashed through a colander and added 
to the mixture after it has been cold. It is then ready for the freezer. 


LEMON ICE CREAM.—One pound of sugar, two pints of cream, four 
large lemons. Grate the yellow rind of the lemons into the sugar, mix¬ 
ing the same and rubbing them well together, then add the juice to the 
sugar; afterwmrds add the cream, stirring the same till the sugar is 
dissolved. Then start to freeze. 


LEMON ICE CREAM NO. 2.—The grated rind of six lemons, juice of 
tw T o oranges, juice of four lemons, eighteen ounces of sugar, two quarts 
of cream. First mix the orange and lemon juices and the rind of the 
lemons together, then stand this mixture in a cold place for three- 
quarters of an hour. Also bring the cream to a boil and let it cool. 
When the cream is cold, freeze it partly and add the juice and sugar 
mixture; start to freeze by turning the crank rapidly at first for a few 
minutes. 


ALMOND ICE CREAM.—Twenty ounces of sugar, four ounces of 
Jordan almonds, two quarts of cream, the yolks of twelve egg's. Peel 
the almonds, which can be easily done by dipping them in boiling hot 
■water, and then chop them fine. With these chopped almonds put in 
four tablespoonfuls of granulated sugar, stirring the mixture till the 
almonds are a brownish color. Set away, and when cool pound to a 
paste. Put the cream in a boiler, bring it to a boil add to this, while 
hot, add the eggs and sugar which have been beaten light. Stir this 
mixture till it becomes thick, then take from the fire and add the 
almonds; when it becomes cool add one-half pint of sherry, if you have 
it. Start to freeze. 








370 


COOKING DEPARTMENT. 


APRICOT ICE CREAM.—Yolks of fourteen eggs, three tablespoonfuls 
of maraschino, one quart of cream, one pound of sugar, one pint of 
water, one quart can of apricots. Boil the sugar and water for about 
five minutes, then add the yolks of the eggs (beaten) to the hot syrup 
(which has been skimmed); beat until it becomes like sponge cake 
batter, then add the maraschino and cream. Freeze this mixture and 
then add the apricots that have been pressed through a fine sieve. Set 
aside for several hours; then it will be ready for use 1 . 


COCOANUT ICE CREAM.—Two cocoanuts grated, two tablespoonfuls 
of vanilla, one pound of sugar, two quarts of cream. One-half the 
cream should be put in a boiler and the sugar stirred in while it is hot; 
set from the fire and when cold add the remaining cream, also the cocoa- 
nut and vanilla. Freeze and pack as directed. 


ICES. 


Ices can be made at a small cost and with very little trouble, if made 
according to the directions. They are made with the juices of ripe 
fruits, sweetened and frozen the same as ice cream. The juices must 
not be sweetened excessively else they will not freeze. 

Clarified sugar should be used in making water ices. This may be 
prepared as follows: To two pounds of sugar take one quart of water 
and about one-half part of the white of an egg; this should be boiled 
ten minutes and skimmed. Let this mixture get cold and then add 
the flavoring desired. It will take a much longer time to freeze water 
ices than ice cream. The crank should be turned slowly at first, then 
left stand for five minutes, then turned again, and so on till the water 
ice is frozen. When the crank can hardly be turned any more, take out 
the dasher and prepare in the same way, beating it and packing it as 
directed for the ice cream. If you do not have fresh fruits, jelly of 
fruits can be used. With every two quarts of water one pound of sugar 
and two pints of jelly should be used. 

When you wash to make sherbet in place of water ice, the same pro¬ 
cedure is necessary until the mixture goes into the freezer. When you 
wish sherbet turn the dasher rapidly right along until the mixture is 
frozen, then when removing the dasher, add the white of an egg, which 
has been beaten to a froth and to which a tablespoonful of powdered 
sugar has been added after the egg has been beaten to a froth. Then 
the whole mixture should be beaten and set to ripen. 





COOKING DEPARTMENT. 


371 


CURRANT WATER ICE.—Two pints of boiling 1 water, two pounds of 
sug'ar, two pints of red currant juicel Stir the sugar into the boiling 
water until dissolved and add the currant juice when cold; freeze as 
directed for water ices. 


CHERRY WATER ICE.—One quart of water, one pound of sugar, one 
quart of sour cherries. Boil the sugar and water together for ten min¬ 
utes. Stone the cherries, add them to the syrup, and stand aside until 
perfectly cold. Press through a very fine sieve and freeze. 


LEMON WATER ICE.—One and one-fourth pounds of sugar, one 
orange, one quart of water, four large juicy lemons. Put the water 
and sugar on the stove to boil. Add the chipped rind from three of the 
lemons and the orange to the syrup and boil for five minutes; then 
stand aside to cool. Add the juice from the lemons and orange to the 
cold syrup, then strain it through a cloth and freeze as directed for 
water ice. 


ORANGE WATER ICE.—One quart of water, one pound of sugar, 
twelve large juicy oranges. Make this ice the same as lemon, chipping 
the rinds from three oranges. 


PEACH WATER ICE.—One quart of water, one-half pound of sugar, 
one lemon, one quart can of peaches. Make this the same as apricot 
ice, except use peaches in place of apricots. 

RASPBERY WATER ICE.—One pound of sugar, juice of two lemons, 
one quart of water, one quart of red raspberries. To the berries add 
the juice of the lemon and sugar, stir and let it stand for one hour, then 
mash, add the water and strain through a cloth; freeze as directed. 


STRAWBERRY WATER ICE.—Juice of two lemons, one quart of 
water, one pound of sugar, one quart of berries. Mash the strawberries 
and to them add the lemon juice and sugar, stand this aside for one 
hour, then add the water, strain through a cloth and freeze. 


LEMON SHERBET.—One and one-fourth pounds of sugar, one quart 
of water, four large juicy lemons. Boil the sugar and water, chip the 
yellow rind from three of the lemons and add this to the syrup; boil the 
whole for five minutes, then stand aside to cool. Add the juice of the 









372 


COOKING DEPARTMENT. 



lemon to this mixture when cold and strain through a cloth. Freeze 
and add the meringue. 

ORANGE SHERBET.—One pound of sugar, one pint of orange juice, 
one quart of water, tw’o tablespoonfuls of gelatine. The gelatine should 
be covered with a little cold water and soaked a half hour. Add the 
gelatine after the sugar and water have boiled for five minutes, then 
stand away to cool. Add the orange juice when cold and strain through 
a fine sieve. Freeze and add the meringue. 


FROZEN PEACHES.—Six peach kernels, two pounds of peaches, one 
and one-half pounds of sugar, one quart of water. Pare and take out 
the stones of the peaches. Add the sugar and kernels (which have been 
pounded to a paste) to the water, boil five minutes, strain and let cool. 
Mash the peaches and add them to the mixture when cold, then freeze, 
turning the crank slowly. .Repack and stand away to ripen. 


FROZEN STRAWBERRIES.—One pound of sugar, one quart of straw¬ 
berries, one quart of water, the juice of two lemons. Add to the ber¬ 
ries the lemon juice and sugar and stand aside for one hour. Mash the 
berries, add the water and stir until the sugar is dissolved. Freeze 
slowly. 


FROZEN CUSTARD.—One cup of sugar (one-half pound), two table¬ 
spoonfuls of cornstarch, one quart of milk, one tablespoonful of vanilla, 
four eggs. Put the milk in a farina boiler to boil. Moisten the corn¬ 
starch with a small quantity of cold milk and add it to the hot milk, stir 
until it begins to thicken. Add the eggs and sugar, which have been 
beaten together until light, to the hot milk; cook for one minute; take 
from the fire and add the vanilla. When cold, freeze same as ice cream. 


SHERRY SHERBET.—Three pints of milk, one and one-half pint of 
sugar, juice of one lemon, one tablespoonful of gelatine dissolved in as 
little water as possible and sherry wine to taste; put in freezer, pack 
with chopped ice and salt and freeze as ice cream. 


ORANGE SORBET.—Take one pound of granulated sugar, grate the 
yellow rind from an orange, cover with water and boil five minutes. 
Then strain and boil to a thick syrup. When cold add the juice of six 
oranges (or one pint of juice) and the juice of two lemons. Freeze and 
serve in glasses. 








COOKING DEPARTMENT. 


373 


PINEAPPLE SHERBET.—First pare the pineapple and pick off the 
tender pulp from the core; then add one pint of sugar, one pint of 
water, .'juice of one lemon, and a tablespoonful of gelatine, which should 
first be soaked in cold water, then dissolved in boiling 1 water. It can be 
frozen till hard, or mushy if preferred. 


A DELICIOUS SWEET.—To a pound of maple-sugar broken into bits 
a pint of sweet cream is added, and the mixture boiled for one hour in a 
porcelain-lined sauce pan. It should be stirred constantly in one direc¬ 
tion. When it is nearly done, chopped butternuts are mixed in, or wal¬ 
nuts may be used, though the former are the approved adjunct. When 
the boiling is completed the sauce pan is taken from the fire and the 
stirring continued until the mixture cools and begins to thicken. Then 
it is poured on buttered plates and allowed to harden, then cut in cubes. 


CANDIES. 


CHRISTMAS CANDY.—Take one pint of water, butter as large as a 
cocoanut, and two pounds of loaf sugar. Boil until it hardens if drop¬ 
ped in water. Melt in boiling water one full teaspoonful of gum arabic 
and one scant teaspoonful of cream of tartar; add this to the sugar. 
Boil a minute longer and pour into buttered pan, dropping into each 
a few drops of sassafras, peppermint, cloves or lemon. Leave some in 
the kettle to color red with fruit color. When cool, pull until white 
and roll both the red and white together and cut in lengths. Lemon is 
also a good flavor. Shapes of all kinds may be made. 

CHOCOLATE CANDY.—Cut into small pieces two squares of unsweet¬ 
ened chocolate, mix with three-quarters of a cup of milk and three cups 
of pulverized sugar, and set on the range until it boils, stirring con¬ 
stantly and adding a dessert-spoon of butter. When you think it has 
boiled sufficiently test bjr dropping a little into cold water; if it is firm 
it will be done—do not allow it to cook until it becomes brittle; then 
add one teaspoon of vanilla extract, and pour into buttered plates. As 
soon as it is firm, and before it is quite cool, cut it into squares the size 
of caramels. 


NUT CANDY.—Boil down any quantity of molasses; when done stir 
in a pinch of soda. The nuts may be stirred in or put in a pan and the 
molasses poured over. 








374 


COOKING DEPARTMENT. 


CHOCOLATE PEPPERMINTS.—Take two pounds of confectioner’s 
sugar and add enough water to make it the right consistency to roll 
into balls; flavor with peppermint and roll out on waxed paper with a 
rolling-pin; cut out the peppermints; with water in the under part of 
the chafing-dish, melt half a pound of chocolate and dip the pepper¬ 
mints in on the end of a fork. Set on waxed paper to harden. 


COCOANUT CANDY.—Grate the meat of a cocoanut, and having 
ready two pounds finely sifted sugar, and the beaten whites of two 
eggs, also the milk of the cocoanut, mix altogether and make into 
little cakes. In a short time the candy will be dry enough to eat. 


FIG CANDY.—To make it, boil one cup of sugar and a third of a cup 
of water together without stirring them until the mixture is a pale 
amber color; stir in a quarter of a teaspoonful of cream of tartar, add 
half a pound of figs, chopped fine, and turn the whole into a buttered 
dish. Cut into squares when almost cold. 


MOLASSES CANDY.—One pint baking molasses, one-half pound 
brown sugar, one-half cup vinegar, one tablespoonful soda. Add nuts 
and stir until light. 


CARAMELS.—Three pounds brown sugar, one-half pound chocolate, 
one-half pound butter, two tablespoonfuls molasses, same quantity vine¬ 
gar, one cup cream of milk. Boil twenty-five minutes. When off the 
fire add vanilla. Beat ten minutes to granulate, or if crisp is preferred, 
do not beat. 


CHOCOLATE CREAMS.—To one pound of sugar use the white of one 
egg, two tablespoonfuls of water, one teaspoonful of vanilla. 


MAPLE CREAM.—To one pound of maple sugar take half a pint of 
cream; cook until it hardens in water; stir frequently; beat until cool. 


BUTTER SCOTCH.—Two large cups brown sugar, one-half cup but¬ 
ter, one-half cup water. Cook until it snaps or strings as poured from 
the spoon. Pour thin upon buttered plates and when nearly cold score 
it in squares. 


PANOCHA.—A Spanish confection: Two pints of light brown sugar, 
one pint of vralnut meats, broken into quarters; one cup of cream, tea- 










COOKING DEPARTMENT. 


375 


spoonful of vanilla; boil the sugar and cream together until it begins 
to sugar on the sides of kettle. At this point put in walnut meats and 
vanilla, after which let it boil three minutes, and turn in buttered pans 
quite thick. 


CHOCOLATE PASTE.—Boil three cups soft white sugar, one cup 
sweet milk, one lump butter, the size of a walnut, one-half cake choco¬ 
late. After started to boil, let it continue boiling for eight minutes, 
stirring' continually. After it is taken off the stove flavor with vanilla, 
then beat until it granulates. 


CANDIED POPCORN.—Put into a kettle one tablespoonful of butter, 
three tablespoonfuls of Water, one cup of sugar. Boil this until it be¬ 
gins to candy, then throw in three quarts of popped corn and stir till 
cold. 


WINES. 


ANY KSIND OF WINE. 

RECIPE NO. 1.—One quart of juice, one pound of sugar, one-half 
quart of water. As it ferments, fill with water. Cork after done fer¬ 
menting. 

RECIPE NO. 2.—Three quarts of juice, four pounds of sugar; add 
water sufficient to fill gallon jug. While fermenting keep filled by add¬ 
ing water. 

DANDELION WINE.—Six quarts dandelion flowers scalded in one 
gallon of water. Press and strain. To this add six pounds of sugar 
and the juice of two lemons, also one-half cup of yeast. 

GRAPE WINE.—To one gallon of grape juice take three pounds of 
granulated sugar. This should be well strained, then put in a jar and 
left to ferment, when finished fermenting the skum is taken off, the 
wine strained and bottled. 


BLACKBERRY WINE.—Wash the berries and put one pint of boiling 
water to each two quarts of berries. Let this mixture stand for twenty- 
four hours and stir the same occasionally; strain and put into a jug 











376 


COOKING DEPARTMENT. 


or keg*. To this amount of mixture one pound of sugar and one-half 
pint of rye whiskey should be used, or one-eighth of a pint of alcohol. 
If this is put in a jug and corked tightly, you will have good wine. 

GRAPE WINE.—Take ten pounds of freshly picked and ripe grapes, 
put them into a jar and cover over them three quarts of boiling soft 
water. Squeeze them thoroughly with the hands when sufficiently 
cool, and let them stand about three days and keep a cloth over the 
jar; after this, squeeze out the juice and add five pounds of crushed 
sugar, and let this remain in the jar eight days longer; then take off 
the skum, strain and bottle it. Leave it open until it is fermented; it 
should then be strained another time, bottled tight and the bottles laid 
in a cool place. 


RASPBERRY YINEGAR.—To three quarts of raspberries add one 
pint of vinegar; mash the berries and let stand for twenty-four hours, 
then strain the juice. Into a pint of juice put one pound of white 
sugar, then let it come to a boil three times, and every time it comes to 
a boil take it off and skim, then bottle while warm, 





COOKING DEPARTMENT 


37T 


BILLS OF FARE. 


The following variety will enable any one to prepare meals for special 
occasions and for every day in the week. 

A 


BILL OF FARE FOR CHRISTMAS. 


BREAKFAST. 

Oranges. 

Oatmeal and Cream. 

Fish. Rolls. Doughnuts. 

Coffee. 

DINNER. 

Celery Soup. 

Roast Turkey, Giblet Sauce. 
Cranberries. 

Canned Succotash. Potatoes. 

Spiced Peaches. Canned Fruit. 
Cakes. Cocoa. 

SUPPER. 

Sliced Beef. 

Browned Potatoes. 

Stewed Apricots. 
Bread and Butter. 

Small Cakes. Tea. 


BILL OF FARE FOR NEW YEAR’S 
DAY. 

BREAKFAST. 

Sugared Oranges. 
Cerealine, Sugar and Cream. 
Salt-rising Bread. 

Broiled Salt Mackerel. 
Corn Muffins. Fried Calf’s Brains. 
Fried Potatoes. Coffee. 

LUNCHEON. 

Toasted Crackers. Fried Oysters. 
Cold Milk Rolls. 

Potato Salad. 

Hot Gingerbread. Chocolate. 


DINNER. 

Clear Soup. 

Salted Almonds. Boiled Onions. 
Roast Goose, Apple Sauce. 
Olives. 

Mashed Potatoes. 

Stewed Tomatoes. 
Celery. Cabbage Slaw. Pickles. 
Chicken Salad. Grape Jelly. 
Cheese. Wafers. 

Mince Pie. Lemon Tarts. 

Frozen Pudding. Cake. 

Nuts. Fruits. Bonbons. 

Hot Coffee. 


MEALS FOR EACH DAY OF 
THE WEEK. 


MONDAY. 

BREAKFAST. 

Baked Apples. Sausages. 

Buckwheat Cakes. Coffee. 
LUNCHEON. 

Beef Hash. 

Bread and Butter. 

Canned Cherries. 

Crullers. Chocolate. 

DINNER. 

Consomme. 

Broiled Sirloin Steak. 

Baked Potatoes. 

Boiled White Onions, Cream Sauce. 
Lettuce Salad. 

Chocolate Pudding. Coffee. 









378 


COOKING DEPARTMENT. 


BREAKFAST. 

Oatmeal, with Cream. 
Bananas. 

Eggs on Toast. Bacon. 

Cornbread. Coffee. 

LUNCHEON. 

Lamb Chops. 

Bread and Butter. Apple Cake, 
mon Sauce. Cocoa. 

DINNER. 

Mock Turtle Soup. 
Porterhouse Steak. 

Mashed Potatoes. 
Parsnips. 

Celery. Custard. Coffee. 


TUESDAY. 

BREAKFAST. 

Oranges. 

Oatmeal and Cream. 
Broiled Beefsteak. 
Warmed Potatoes. 

Griddle Cakes, Syrup. 
Coffee. 

DINNER. 

Vegetable Soup. 

Haricot of Mutton, Barberry Jelly. 
Baked Macaroni with Cheese. 

Mashed Potatoes. 

Salad. White Bread. Pie. 
Cheese. 

SUPPER. 

Sliced Meat. 

Rice and Cream. 

Berries. 

Graham and White Bread. Tea. 


BREAJKFAST. 

Bananas. 

Whole Wheat Biscuit. 

Codfish Balls. 


Waffles, Maple Syrup. Coffee. 

LUNCHEON. 

Scrambled Eggs. 

Rice Cakes. Prunes. 

Mixed Cakes. Tea. 

DINNER. 

Vegetable Soup. 

Broiled Canned Salmon Steaks. 
Cold Sliced Mutton. 
Potatoes. White Onions. 
Crackers. Olives. Cheese. 

Homemade Apple Pie 
Coffee. 


WEDNESDAY. 

BREAKFAST. 

Crystalized Currants. 
Graham Mush. 

Poached Eggs on Toast. 
Puffs. Coffee. 

DINNER. 

Broiled Salmon Steak. 

Caper Sauce. Boiled Potatoes. 
Creamed Green Beans. 

Corn Pudding. Pickles. 

Com Muffins. 

Strawfflerry Shortcake. Cream. 

SUPPER. 

Sliced Cold Meat. 

Cream of Horseradish. 
Rhubarb. Jam. 

Bread and Butter, 

Fruit Crackers. Cocoa. 

BREAKFAST. 

Hominy with Milk. 
Hamburg Steak. Toast. 

Coffee. 

LUNCHEON. 

Beef on Toast. 

Brown Bread and Butter. 








COOKING DEPARTMENT. 


379 


Cold Rice Pudding. Cookies. 

Tea. 

DINNER. 

Lamb Chops. Mashed Potatoes. 
Sweet Potatoes. 

Fried Parsnips. 

Macaroni, with Tomato Sauce. 
Apple Meringue. 

Coffee. 


THURSDAY. 

BREAKFAST. 

Grapes and Apples. 
Granula and Cream. 
Broiled Beefsteak. 

Stewed Potatoes. Bread. 

Buckwheat. Coffee. 

DINNER. 

Pot Pie. 

Baked Sweet Potatoes. 
Cabbage and Celery Salad. 
Buttered Beets. 

Currant Jelly. Whole Wheat Bread. 
Raspberry Charlotte. 
SUPPER. 

Sliced Veal Loaf. 

Olives. Stewed Peaches. 

Sally Lunn. 

Sponge Cream Cookies. 

Tea. 

BREAKFAST. 

Oatmeal. Sugar and Milk. 
Sausages. Buckwheat Cakes. 

Toast. Coffee. 

LUNCHEON. 

Curry of Meat. 

Rice. Bread. Plain Cake. 
Prunes. Tea. 

DINNER. 

Tomato Soup. 

Boiled Leg of Mutton. 


Caper Sauce. 

Corn. Potatoes. 

White Onions. 
Cocoanut Pie. Coffee. 

Cheese. 


FRIDAY. 

BREAKFAST. 

Oatmeal. Sugar and Cream. 
Boiled Eggs. Fried Potatoes. 

Muffins. 

Coffee. 

LUNCHEON. 

Cold Mutton. Creamed Potatoes. 
Bread. 

Sweet Pickled Peaches. 
Cocoa. Cookies. 

DINNER. 

Tomato Soup. 

Pot Roast of Beef. 
Potatoes. Squash. 

Celery Salad. Apple Meringme. 
Coffee. 

BREAKFAST. 

Baked Apples with Cream. 
Oatflakes. Poached Eggs. 
Griddle Cakes. 

Coffee. 

LUNCHEON. 

Corn Fritters. Hamburg Steak. 
Thin Sliced Bread. 

Butter. Plain Cake. 

Peach Preserves. 

Cocoa. 

DINNER. 

Parsnip Soup. 

Roast Shoulder of Mutton. 
Sweet Potatoes. Mashed Potatoes. 
Macaroni with Cheese. 

Snow Pudding. 

Coffee. 






380 


COOKING DEPARTMENT. 


SATURDAY. 

BREAKFAST. 

Baked Apples. 

Toasted Shredded Wheat Biscuits. 
Fried Liver and Breakfast Bacon. 
Baked Potatoes. 

Ginger Snaps. 

Coffee. 

DINNER. 

Panned Beefsteak. 

Gravy. Steamed White Wheat. 
Stewed Lima Beans. 

Hot Cabbage Slaw. 
Chocolate Cake Pudding. 
Coffee. 

SUPPER. 

Fruit. 

Warm Rolls. Meat Cakes. 

Stewed Evaporated Peaches. 
Crackers. Jelly. Tea. 

BREAKFAST. 

Apples and Dates. 

Corn Mush and Cream. 

' Fried Calves’ Liver and Bacon. 
Stewed Potatoes. 

Graham Puffs. 

Coffee. 

DINNER. 

Fish Chowder. 

Mixed Pickles. Celery. 
Rice Croquettes. 

Baked Sweet Potatoes. 

Thin Slices Veal Loaf. 

Quince Jelly. Apple Pie. 
Cheese. Coffee. 

SUPPER. 

Bread and Butter. 

Prunes. Cookies. 

Cold Meat. 


Peaches and Cream. 
Tea. Milk. 


SUNDAY. 

BREAKFAST. 

Wheatlet. Cream and Sugar. 
Boiled Eggs. Toast. 

Coffee. 

LUNCHEON. 

Bread Omelet. 

French Fried Potatoes. 
Preserved Ginger. 

Cocoa. 

DINNER. 

Cream of Celery Soup. 

Roast Mutton. Creamed Potatoes. 

Glazed Sweet Potatoes. 
Lettuce Salad. Apple Meringue. 
Coffee. 

BREAKFAST. 

Bananas. 

Rye Mush. Hamburg Steak. 
Steamed Rice. 

Saratoga Potatoes. 

Graham Muffins. Coffee. 

DINNER. 

Celery Soup. 

Oyster Pie. 

Stewed Tomatoes. Spiced Grapes. 
Scalloped Potatoes. 

White Bread. Apple Jelly. 
Cookies. Coffee. 

SUPPER. 

Fruit. 

Cream Toast. 

Scrambled Eggs. 

Prune Sauce. Loaf Cake. 

Graham Crackers. 

Tea. 





COOKING DEPARTMENT. 


381 


HOW TO COOK FOR INVALIDS. 

BEEF TEA.—Put one pound of very thin beef through a meat cutter. 
Cover it with about a pint of cold water and stir well with a wooden 
spoon, if you have one. Leave it stand two or three hours. Place it 
over the fire and cook until it almost boils. Then strain and add the 
white of one egg beaten. Put it back on the fire for a minute or two 
and then strain through a double thickness of cheesecloth. To this 
add one-fourth of teaspoonful of salt and set in a cold place. The tea, 
if properly made, is clear and has a dark color. The patient should 
drink it very hot. To boil this would be to spoil it. A slight flavoring 
such as celery seed can be added to avoid monotony. 


EXTRACT AND JUICE OF BEEF.—Beef tea differs from beef juice 
in that beef juice is the juice and water of the beef and beef tea is 
the juice alone diluted or weakened in water. Beef tea is the better, 
for being diluted it is more easily digested. Broil quickly over a hot 
fire a piece of beef, about an inch in thickness. Brown on both sides; 
place on a heated dish; cut it into small pieces, then squeeze the juice 
by means of a lemon squeezer. 

BROTHS.—Broths with few exceptions, are of little value to invalids 
so far as nourishing them. They will, however, stimulate the appetite. 
Rice, barley and several other cereal broths are the most nourishing. 
To make mutton broth, select a piece of mutton and cut it fine by 
means of a chopper. Put it in a kettle with about two quarts of water. 
Bring water slowly to a boil and set it (after skimming) on the back 
part of the stove for several hours. Then add about two ounces of 
rice and a quarter of a teaspoon of mace or celery seed. It should then 
be strained and stood in a cool place, and the fat should be removed. 
Before serving, heat it again in a double boiler. 


MILK FOR INVALIDS.—Milk is frequently disagreeable to invalids. 
If so, it can be made more pleasant by flavoring as in beef tea. For 
typhoid fever milk and barley water are given. A thin plum porridge 
is also excellent. Halve a dozen fine raisins and seed them. Put them 
and a quart of milk in a double boiler. Heat the same as for beef tea, 
and add two teaspoons of arrowroot moistened in cold milk. Stir it 
until it begins to thicken, strain and cool. 






382 


COOKING DEPARTMENT. 


BARLEY WATER.—Wash and put into a sauce pan two ounces of 
pearled barley. Cover with cold water; boil and drain. Return this 
to the sauce pan and add two quarts of cold water. Boil until reduced 
to about one quart. Strain, and add a teaspoon of salt. Stand in a 
cold place, and serve with two-thirds milk, one-third barley water. 

SAGO GRUEL.—Put 1 tablespoon of sago into a quart of cold water, 
leaving it to soak thirty minutes. Cook it about half an hour and 
strain. If served warm, add a spoonful of sugar, a little grated lemon 
rind and two tablespoons of whipped cream. Tapioca may be substi¬ 
tuted for sago. A flavoring of raisin, mace or bay leaves may be used. 


HOW TO MAKE TOAST.—When people are ill and cannot masticate 
their food, toast is more easily digested if hot milk is poured over it 
just before serving. Any butter that is used should be spread over the 
toast while warm, before the milk is poured on. In toasting bread, 
the starch the bread contains is transformed into sugar. 

Toast water is made by placing a piece of toast in a glass of boiling 
wafer and letting it remain for about twenty-five minutes, the glass 
being covered. Strain and cool. 


EGGS. FROTHED OR WTIIPPED.—For frothed eggs, beat the white 
of one egg, place it in a cup and make a hole in the centre of it for the 
yolk; put in the yolk and then put the cup in a pan containing boiling 
water. Cook one minute with the saucepan covered. Serve with but¬ 
ter and a grain of salt. 

For eggnog, do as above, but after the yolk is added, beat again and 
pour over it one-half pint of scalding milk; beat all the time; turn from 
one cup to another. 

Improperly cooked eggs frequently cause a “set back” to an invalid. 
Eggs are not acceptable to all forms of disease. 


FOR PERSONS SUFFERING FROM INDIGESTION.—Such persons 
should bathe every morning in tepid water, and dry themselves by 
nibbing briskly. Water should be used in abundance, inside and 
outside. It has been tmly said that to be freed of indigestion, a per¬ 
son must starve it out. Only foods that can be digested in the stomach 
should be partaken of without fear. Milk and barley water as given 
above (and other kinds of food given for invalids) should be eaten. 
Boiled rice and scraped beef broiled are both good. 






COOKING DEPARTMENT. 


383 


LONG AND THOROUGH COOKING IS ESSENTIAL.—All foods 
should be cooked until all starchy substances are rendered digestible. 
The length of time it will take eggs (cooked in different ways) to digest 
are as follows: White of raw eggs take one hour and a half; soft boiled, 
two hours and a half; hard-boiled, three to four hours. Browned toast 
bread digests almost immediately. 


OILS FOR THE HUMAN SYSTEM.—Systems of machinery require 
oil. So does the human system. This is obtained from fats and fatty 
substances. Butter provides the most of this for man. Cream, held in 
the mouth and swallowed slowly is conducive to this purpose. 


HYGIENIC COFFEE, HOW PREPARED.—Buy a pound of coffee, 
(pow r dered), consisting of two-thirds Java and one-third Mocha. Into 
a percolating pot put two teaspoons of chicory and four tablespoons 
of the coffee. Pour over this in the straining pot one quart of freshly 
boiled water. Cover the pot and permit the water to strain through 
slowly. Fill each cup with two-thirds coffee and one-third milk. Drink 
without sugar. Persons troubled with indigestion should never use 
cream in their coffee. 


THE VALUE OF OATMEAL.—Oatmeal contains, when cooked well 
and eaten with milk, without cream and sugar (these last two should 
never be used if you wish to get the most nourishment) the following 
properties: 

In 50 Parts. 


Starch, . 31.50 

Mineral matter, . 1.05 

Water, . 2.50 

Muscle-forming food, . 8.05 

Fat, . 5.05 

Cellulose, . 1.85 


All starchy foods should be thoroughly masticated. All foods should 
be cut across the grain. Care is one of the most essential things for 
those suffering from indigestion to cultivate, especially in the selection 
of the food to eat. Never fill the mouth with a variety of substances. 
Take one substance, masticate it thoroughly, and swallow slowly. 

The following may be eaten without fear by dyspeptics and with 
much benefit accruing from them: 











384 


COOKING DEPARTMENT. 


Beef, boiled, broiled, baked or 
roasted. 

Mutton, boiled, broiled, baked or 
roasted. 

Chicken, roasted or baked, boiled or 
broiled. 

Birds. 

White-fleshed fish, boiled or broiled. 

Eggs, steamed, poached, soft- 
boiled; yolks hard-boiled, pressed 
through a sieve on milk toast. 

Sweetbreads, broiled or creamed. 

Olive oil, venison, butter. 

Whole wheat bread, baked well. 

Boiled rice. 

Rice pudding. 


Cup custard. 

Soft custards. 

Whipped cream. 

Prunes, figs or dates stewed with¬ 
out sugar. 

Lettuce. 

Celery. 

Cream soups, as lettuce or celery. 
Raw cabbage. 

New turnips cooked in unsalted 
water, served with cream sauce. 
Very young peas pressed through a 
sieve. 

Cress. 

’Hygienic coffee. 

Very weak tea. 


Lettuce, onions and most all green vegetables are cleansing to the 
system. Cream soups are excellent. Onions cooked in unsalted water 
until tender are also excellent. Take two ounces of onions to every 
pint of milk. Boil them and press them through a sieve; add hot 
milk and thicken with arrowroot. Season with salt and pepper. 

Dyspeptics should not partake of the following: 

What a dyspeptic should not eat: 


All sweets. 

Beets. 

Boiled coffee. 

Boiled tea. 

Crackers. 

Cakes. 

Cooked cabbage. 
Corn, green. 

Clams. 

Fried foods. 

Flavored soda water. 


Iced water. 

Oysters, raw or fried. 
Pork in all forms. 
Potatoes. 

Pickles. 

Red or dark fish. 

Salt foods. 

Turkey. 

Veal. 

White bread. 


THINGS EASY TO DIGEST.—Plain boiled or baked potatoes with 
a little butter are easy to digest. Butter, as stated above, is an ex¬ 
cellent fat. Potatoes fried in heated butter are indigestible and worth¬ 
less for nourishment. Broiled, roasted or boiled beef is easily di- 
gested, if the ordinary care is taken in preparing the same. If fried, 






COOKING DEPARTMENT. 


385 


beef is not easily digested; it irritates the stomach. It can readily 
be seen that broiled, roasted or boiled foods are the most nourishing. 
Milk, flour, butter and ckieken are all valuable if properly prepared. 

A SIMPLE BREAKFAST.—Fruit should be used for breakfast. 
Baked, steamed or raw apple, ripe peaches, a bunch of grapes, fol¬ 
lowed by a dish of well-cooked meal with milk (no sugar), and a 
slice of whole wheat bread, and if accustomed, to coffee, a small cup 
of good coffee, using heated milk. Avoid a heavy breakfast. 

LUNCH AND DINNER.—The midday meal should consist of cream 
soup, two or three slices of whole bread and a little butter, a little 
chopped meat (as Hamburg steak) and fruit. Rice and milk, a good 
cup custard or a light pudding with a simple dressing should conclude 
the meal. 


DINNER.—This meal should consist of a clear soup, entirely of vege¬ 
table matter, such as a light tomato soup, with beef or mutton, cooked 
as above stated, broiled, roasted or boiled; starchy vegetables, potatoes, 
etc.; green vegetables, as cabbage, green peas or beans. Follow this 
wflth a salad, a little cheese, bread or wafers, and a light dessert. 

Never eat a hearty meal when exhausted, but instead take a cracker 
and cup of tea. This will give enough stimulant and a little strength, 
allowing the body to regain its usual vigor, and in two hours a 
full meal can be eaten and enjoyed. 

When one feels “tired out,” take a cup of hot milk with a pinch of 
salt and observe the magical results. 


VEGETABLES AS MEDICINE.—We cannot over estimate the value of 
green food as a preservative of health. Nature always provides her 
own remedies and many of the common vegetables are actually medi¬ 
cinal. Some of the best physicians have for years prescribed spinach 
for patients with indigestion, and a French proverb says: “A dish 
of spinach is equal to a liver pill.” 

Lettuce salad is a sure cure for sleeplessness, using it with plain 
dressing in cases of dyspepsia and using lemon juice in place of vinegar. 

Nothing will beautify the complexion so much as the free use of 
lemons. They can be used many ways, and when used in large quanti¬ 
ties they will be found valuable in cases of rheumatism, as well as 
many other diseases. 






336 


COOKING DEPARTMENT. 


Onions are a well known preventive of scurvy, and ships bound 
for Arctic regions always have a supply of them on hand. If you 
wish to clear the skin, eat a large, raw onion with salt before going 
to bed. Spring onions are the best of all and they will be found an 
excellent aid to indigestion, if eaten with cream or sliced raw in vinegar. 

Baked apples and stowed prunes are pleasant medicines and should 
be used freely, and one of the best physicians said: “Old women with 
their herb cures are often wiser than we doctors.” 



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MEDICAL DEPARTMENT 


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Another doctor book? No; but some practical helps, hints 
and treatments that have saved the lives of some dear ones of my 
acquaintance where proper medical skill could not be adminis¬ 
tered quickly; and although I advise a skillful physician to be 
called in any serious case, the following chapter will be valuable 
in case of accidents and emergencies when a doctor cannot be 
secured on the spur of the moment. Moreover, many common 
ailments can be cured by home remedies when drugs will take no 
effect, and many ordinary diseases, such as catarrh, rheumatism, 
etc., can be cured with little or no expense. Having had catarrh 
very bad myself and receiving no relief from expensive medi¬ 
cines, I found much more relief, and in fact a cure, for this and 
other ailments, by using simple remedies, such as are given in this 
book. 

Accidents will happen when a physician cannot be called at 
once, as in the case of bums, scalds, poisoning, etc., and in fact 
it will not be necessary to call a physician, as a rule, if the reme¬ 
dies here given are applied. Sometimes when you find it neces¬ 
sary to go for a physician you can get hints from this book 
which will point out things to be done till the doctor comes, and 
you may thereby save life. In long continued sickness, you may 
desire to know something about nursing the patient, as doctors 
acknowledge that to be half the battle. 


(387) 














388 


MEDICAL DEPARTMENT. 


HOW TO PRESERVE HEALTH. 


“A prudent man foreseeth the evil, and fleeth; but the simple pass on 
and are punished.” 

Nature demands that we obey her laws, and it is much easier 
and much less expensive to try, by proper care of ourselves, to 
retain good health than it is to cure many ailments which come 
from abusing our bodies. Be regular; have a certain time to go 
to bed and a certain time to get up—it is not the amount of sleep, 
but the regularity which the mind and body need; go to bed at 
nine or ten p. m., and sleep seven or eight hours every night. 
Eat nothing but plain food; be temperate in all things, and let 
stimulating drinks as a beverage alone. Take plenty of out-door 
exercise, bathe often the entire body, drink plenty of good, fresh 
water (after periods of digestion are over) as water is the only 
liquid found in a healthy body; keep clean outside and inside. 
Don’t be afraid of work, but do not worry; it is not work, but 
worry, that kills. Keep the mind free from evil thoughts. Fol¬ 
low an honest calling, live a model life and live within your 
means. 

If the above is heeded, much suffering will be saved and few 
doctors will be needed. 

Pure air is composed of oxygen nitrogen, and a small portion 
of carbonic acid gas. In breathing, the air breathed out has lost 
its oxygen. It is oxygen which purifies the blood, hence what 
is thrown off is the carbonic acid gas; the necessity of a well ven¬ 
tilated sleeping room is readily recognized. 

The solid parts of human bodies are continually wasting and 
they require replenishing. Necessary food, carefully selected 
and prepared, is required to renew the lost. 

The fluid part, wastes away just as the solid parts. As animal 
life has but one fluid—water—the human life requires no other. 




MEDICAL DEPAETMENT. 


389 


The fluid part of the body is to the solid part as nine is to one; 
that is, there are nine parts fluid to one part solid. 

Warmth is essential and an equal bodily temperature should 
be maintained by wearing sufficient clothing or by exercise. Ex¬ 
ercise warms, invigorates body and mind and purifies the blood. 
Clothing preserves the warmth created by the body. Fire only 
imparts warmth to the exterior. 

The decomposition of vegetable and animal matter creates 
gases full of carbonic acid gas and other poisonous gases, which 
corrupt the blood through the lungs. 

Light (sunlight) exercises a wonderful development over the 
human body. Exercise should be regulated between the body 
and mind as exercise of both body and mind is essential to good 
health. The mind is generally refreshed by bodily exercise. 

A man lives better on plain, substantial solids and simple drinks 
taken in moderate quantities. Indulgence, especially over-in¬ 
dulgence in tobacco, intoxicants, opium, and the like, should be 
avoided. 

Sudden changes are dangerous. Clothing should be worn to 
meet the requirements of the season, and of all occasions, and only 
changed at night upon retiring or in the morning upon arising. 
Cold liquids should not be drunk when the bodily temperature is 
high. Also hot tea or coffee should not be partaken of while the 
body is extremely cold. 

The human skin is a porous membrane, abounding in cells, 
blood vessels and nerves. As these pores perform the same func¬ 
tion—breathing, on a small scale—as the lungs, it is highly im¬ 
portant that they be kept open and in proper working order, by 
constant and regular cleansing. 

Oxygen, the life and purifier of the blood, is consumed by fire. 
Poisonous gases are created, hence the necessity of proper ventila¬ 
tion and plenty of fresh air. 

Loss of sleep and worriment in business provoke nervousness 
and exhaust the nervous system, which results naturally in disease 


390 


MEDICAL DEPARTMENT. 


and premature death. Labor of body and mind should be regular 
and systematic. 

Coughs and colds that sometime develop into consumption are 
often due to a weak and nervous system. Colds are the result of 
an external irritation applied to the nerves. 

Temperance in all things is a good watchword in drinking, eat¬ 
ing, study and work. 

Foul air dangerous. If the breath which accumulates on a 
cold window pane in a room, where several persons are gathered, 
could be collected and burned, the odor cast off would be similar 
to that of singeing hair, and would show the presence of organic 
matter. If allowed to remain on the window a few days, it will 
show, under a microscope, live animaculae. The danger of in¬ 
haling such air can readily be seen. It is such noxious air that 
causes headaches, which could be avoided by proper ventilation. 

A closed room is bad for sleeping, because air once breathed 
parts with a sixth of its oxygen and contains an equivalent amount 
of carbonic acid gas; air breathed six times will not support life. 

A general summary, and a good one to keep in mind, is the fol¬ 
lowing: “Drink less, eat less, chew more, walk more, clothe less, 
clothe more, worry less, work more, give more, write less, read 
more, preach less, practice more.” 


WHAT TO DO IN CASES OF ACCIDENTS 
AND EMERGENCIES. 


IMPORTANT THINGS TO KNOW. 

“The readiness is all.”— Hamlet. 

There is usually not very much time to decide what thing is 
best to be done when an accident happens. The result of help 
not promptly given is further injury or loss of life many times. 
One should have well fixed in the mind a few general principles 






MEDICAL DEPARTMENT. 


391 


of treatment in common accidents; then when any emergency 
occurs these are recalled and the means by which these principles 
are to be carried out wall naturally follow. 

HEMORRHAGE—BLEEDING.—When a wound opens only minute 
blood vessels so that the blood just oozes, it is called a capillary hemor¬ 
rhage, and is not dangerous. 

If a vein is cut, the blood flows evenly and steadily, and the blood 
flowing from such a wound is called a venous hemorrhage. To stop 
the flow of blood from a wounded vein, compress the vein below the 
wound. Blood from a vein has a bluish red color. 

When an artery is divided, the blood spurts and flows in an inter¬ 
rupted stream, and is bright red; it has been purified in the lungs and 
is on its way to the extremities. Blood flowing from an artery is 
called an arterial hemorrhage. To stop the flow of blood, compress 
the artery between the wound and the heart. 

It is not always an easy matter to stop the flow of blood if a large 
artery or vein has been severed. If a limb has been cut, a quick way 
to stop bleeding is by tying a knot in a towel or handkerchief and 
placing it inside the arm or leg, as near the body as possible, and twist 
the towel firmly around the limb. A stick can be placed through the 
towel to make it tighter if found necessary. You can stop the circu¬ 
lation of blood in this way, but this should not be kept up for more 
than an hour or so. 

If the bleeding is in the arm and obstinate, place a cork beneath the 
handkerchief or compress. The artery in the arm will be found about 
3 inches from the shoulder on the inner side in the soft part of the arm. 
Always raise the arm so as to have a weaker flow of blood. 

In places where it is difficult to apply a compress or a bandage 
skillfully, a piece of ice may be held on, allowing the cold water to 
reach the wound, and thus cool the blood and retard its flow. 

Always, if possible, raise the wounded part so the blood will flow 
away from the wound towards the heart. Sometimes ice water or very 
hot water, if applied to the cut, will stop the bleeding when there 
is a number of small cuts. Bleeding stops from the coagulating or 
clotting of blood, and an effort should be made to accomplish this. 

A long tried and successful remedy that will stop blood many times 
is by binding a bunch of cobwebs on the wound; a remedy, sometimes 
more quickly applied and one that is generally sure to stop the flow 
of blood, is to bind on a handful of wheat flour in which a little salt 


392 


MEDICAL DEPARTMENT. 


has been mixed. Sometimes strong vinegar applied to the cut will stop 
the bleeding. 


HEMORRHAGE FROM THE LUNGS can be stopped by swallowing 
a spoonful of salt. A hemorrhage from the lungs is always alarming 
and some effectual remedy should at once be given. If the patient is 
in bed, the head should be raised slightly from the pillow and the per¬ 
son should be given small pieces of ice to swallow. It will be well 
to have a pitcher of boiling water, to which a half tablespoonful of 
spirits of turpentine has been added, and let the fumes be inhaled. 

Blood from the stomach is recognized on account of its dark color and 
mixed with particles of food, and by the fact that it comes in the 
act of vomiting. The person should be kept quiet and cold cloths or a 
bag of ice should be placed over the stomach. 

Nose Weeding is very troublesome and occurs frequently with some 
persons. To stop the flow of blood, press the fingers firmly on the 
sides of the nose where it joins the lips, keep the head thrown back 
and the arms raised above the head. Sometimes when these remedies 
fail, the blood can be stopped by sniffing powdered alum or finely 
powdered salt up the nostrils, or by placing a lump of ice on the fore¬ 
head near the nose or on the back of the neck; or dip a lint plug, 
slightly moistened, into some powdered gum-arabic, or dip it into equal 
parts alum and gum arabic, and plug the nostrils. In obstinate cases, 
heat should be applied to the feet or cold water poured down the 
back. Sometimes an injection of alum solution into the nostrils will 
stop the hemorrhage. Take a purgative in case bowels are confined. 


SCALDS AND BURNS.—All injuries of this nature, whether caused 
by contact with flames, hot metal, etc., are burns, and must be so 
treated. 

They are dangerous in proportion to their depth and extent. The 
skin may be reddened, blistered, and, in severe cases, charred. 

Treatment No. 1 .—If the clothes are on fire, lay the person down/and 
wrap him in a blanket, rug, carpet or anything that is at hand. Roll 
on the floor until the flames are extinguished. Pour water on the 
burning parts until all sparks disappear. Then cut away all burnt 
parts of the clothing. Never attempt to remove any part that adheres 
to the skin, as blisters may be broken or other harm done in the 
attempt. A good remedy to apply to burns is a mixture of equal parts 
of linseed oil and lime water. This is shaken and applied by saturating 




MEDICAL DEPARTMENT. 


393 


cloths and placing- them over the burned places, and over the cloths 
place cotton batting or flannel. Secure the whole with a light bandage. 
The air must be kept from all burns. This is of primary importance 
and they must also be kept warm. 

Treatment No. 2. —Burns may be treated with fresh lard, lard oil, sweet 
oil, vaseline, cold cream or olive oil. Wrap in cotton batting or flannel. 

Treatment No. 3. —Carbonate of soda is the best of all remedies in cases 
of scalds and burns. It may be used on the surface of the burned 
place, either dry or wet. When applied promptly the sense of relief 
is magical. It seems to withdraw the heat, and with it the pain, and 
the healing process commences. 

Treatment No. 4- —A coating- of wheat flour or cornstarch can be used 
if the soda is not handy, but if the skin is open, better use linseed 
oil, olive oil or vaseline. 

Treatment No. 5. —Heat should be placed over the heart and applied to 
the extremities if the injury is extensive; also when dangerous, give 
the patient hot drinks and send for a doctor at once. 

Treatment No. 6. —When a strong acid burns a person, cover the 
burned part with dry baking soda as soda has alkali which neutralizes 
the acid; lime used in the same way will take same effect. 

Treatment No. 7. —When an alkali causes the burn, use an acid to be 
effective. 

Treatment No. S. —SURE CURE FOR SCALDS.—A Parisian doctor has 
discovered that a solution of one part of picric acid to seventy-five 
parts of water will surely and speedily cure the most terrible burns 
and scalds. 

Treatment No.9. —BURNS, FROST BITES, ETC.—Take two tablespoon¬ 
fuls of sweet oil, 2 tablespoonfuls of turpentine, 2 tablespoonfuls of 
bees’ wax. Melt the wax and oil together, and stir in the turpentine 
after the mixture becomes cool. Keep stirring until cold and it is 
ready for use. This can be applied on a piece of clean linen, spread 
thickly over it and put on burns, sores, etc. It is a handy thing to 
have about the home in case of a scald, for children; in fact, it is a 
good remedy for any sore. 


CUTS AND WOUNDS.—There are two kinds of cuts or wounds— 
incised, which means cut into, or lacerated, which means torn. 

The first kind are usually not so dangerous and are treated in pro¬ 
portion to their size and depth. These generally heal of themselves. 
Clots formed on a cut should not be washed away. If there is not much 



394 


MEDICAL DEPARTMENT. 


bleeding, wipe away any impurities and bandage. A small piece of 
adhesive plaster is all that is necessary for household cuts. 

Lacerated wounds have ragged edges, and the soft parts about them 
often will be found bruised and torn. These are most frequently caused 
by railway accidents, machinery and falling timbers. 

Treatment .—Cleanse the wound with warm water, wet a cloth over 
it and bandage lightly. 

CONTUSIONS.— Treatment .—Lay over the bruise a cloth saturated 
with hot water, or with half water and half alcohol, or with any house¬ 
hold remedy that contains alcohol. Laudanum is excellent. Another 
way is to saturate the cloth with an extract of lead and lay it on the 
part, or put a hot bran poultice over the dressing if the case is severe. 


TO REMOVE DIRT FROM THE EYE.—Place your forefinger upon 
the cheek-bone; slightly bend the finger and draw down the lower 
lid. By doing this, the particle giving the trouble can usually be lo¬ 
cated and removed. If this does not accomplish the result, raise the 
upper lid by turning it back on a lead pencil, and with the corner of 
a silk handkerchief remove the obstacle. Then bathe the eye with 
cold water. 


TO REMOVE LIME FROM THE EYE.—Syringe it w T ell with warm 
vinegar and water, 1 part of vinegar to 8 parts of water. Exclude 
the light. 


TO REMOVE FLINT FROM THE EYE.—Turn back the upper lid of 
the eye, and with a small silver pick or probe take out the metallic 
substance. Use a wash made by dissolving 7 grains of sugar of lead 
and 7 grains of white vitriol in 7 ounces of water. Bathe the eye 
three times a day until the inflammation disappears. 


TO REPLACE A DISLOCATED THUMB.—Pass two loops of cords 
over the thumb, under which has been placed a cloth or rag, to prevent 
cutting, and pull into place. Apply a cold lotion. 


SHOCKS.—This is occasioned by extreme fright, generally. 
Treatment .—Untie all strings, or anything that is tight, especially 
anything interfering with breathing; raise the head, or place the 
person in a horizontal position and support the head with cushion; 








MEDICAL DEPARTMENT. 


395 


stop any bleeding; apply smelling salts to the nose; wring out flannels 
in hot ■water and lay them on the chest and abdomen; cover with a 
blanket; plane hot water bottles to the feet. To warm and stimulate 
is the object of treatment. 


CONCUSSION.—A severe blow received on the head, or a fall in which 
the person strikes his head, produces concussion, generally. The per¬ 
son becomes stupid, confused, lies pale and shivering, sometimes faints, 
and is more or less insensible according to the severity of the accident. 

Treatmait .—Place the person in a cool, quiet, dark room on his back, 
with his head slightly raised; unfasten any clothing tight about the 
neck or waist. Apply heat if the patient is cold. 


COMPRESSION OF THE BRAIN.—In compression of the brain there 
is loss of consciousness, paralysis of the muscles, occasionally convul¬ 
sions, heavy breathing and a change of the pupils of the eye, either 
one or the other is dilated. 

Treatmait .—The same as above for concussion. Apply mustard poul¬ 
tices to the feet and thighs, and hot water to the feet. Do not give 
stimulants. 


CHOKING.—When a person bas a fish bone in the throat, induce 
vomiting by inserting the forefinger and pressing upon and tickling 
the root of the tongue. A piece of potato or soft bread, if swallowed, 
will sometimes remove ,the obstacle. When choked with some larger 
substance in the throat, get on all fours and cough. Have someone to 
strike you on the back with the palm of his hand and provoke vomiting 
by sticking the forefinger down the throat as far as possible. Send 
for a physician. Do not use water when a pea, bean or any other 
matter that will swell has entered the throat. 


FAINTING.—This is caused by an interruption of the supply of blood 
to the brain. Lay the person down at once so that the head is 
lower than the body. Sprinkle the face with cold water and hold 
ammonia or smelling salts to the nose. If the person has any tight 
clothing, loosen such garments. Open the window admit plenty of 
fresh air; apply hot bricks to the feet and avoid all noise and ex¬ 
citement. The person will revive without any attention in many cases, 
but in severe cases, a mustard paste may be placed over the heart; and 
if breathing stops, artificial respiration should be begun. 







396 


MEDICAL DEPARTMENT. 


DROWNING.— Treatment .—The patient must be promptly attended 
right on the spot; but if the weather is too severe, carry the body under 
shelter. Lose no time in restoring respiration. If you can accom¬ 
plish this, then supply warmth. Send immediately for medical help, 
blankets, dry clothes and stimulants. Handle the body gently. Carry 
the body face downwards and head gently raised by placing the arms 
under the drowned one. Wipe out the mouth and back of the throat 
with a handkerchief. To remove the water from the drowned, place 
the person on blankets doubled under his abdomen, with his face 
downward, and with one hand on each side of the small of the back, 
press heavily. Turn the patient. Strip the body, rub dry, restore 
respiration by the artificial manner of catching the person by the wrists 
and working the arms, from a doubled position over the chest, by a 
circular movement until they are extended above the head. This must 
be done regularly and with a sweeping movement. If breathing has 
not commenced, tickle the nose with a feather to incite respiration. 
Dash cold water in the face or give a severe slap on the abdomen. 

As soon as the respiration is fully established, put the patient into 
a warm bed, if possible. Use hot water bottles, friction and all kinds 
of warmth. As soon as the patient can swallow, give warm drinks— 
hot tea, coffee or whisky and water in teaspoonful doses. A mustard 
plaster may be placed to the chest if the breathing is difficult. 


APPARENT DEATH FROM DRUNKENNESS.—This is frequently 
taken for apoplexy. To be assured which it is, as a rule the patient 
can be roused enough to speak if drunk, but he cannot if stricken with 
apoplexy. If there is any doubt, the person should be treated as for 
apoplexy. Death may result from an overdose of alcohol. 

Treatment— If one of drunkenness, give an emetic of a tablespoonful 
of mustard in a tumbler of warm water. Warmth should be main¬ 
tained. 


APOPLEXY.—The sufferer is unconscious, the face flushed, the pupils 
dilated, sometimes one dilated and one contracted. The breathing is 
slow and irregular. The head is often turned to one side, to the side 
not affected. 

Treatment —Lay the patient down, his head slightly raised, wrap 
cracked ice in a towel and place it on the head. Also wrap the head 
in cold, wet cloths and keep the cloths wet and cold until the doctor 
comes, Put the feet in hot water and mustard. If the doctor does 




MEDICAL DEPARTMENT. 


397 


,not arrive soon, give an injection of soap and warm water; also give 
a cathartic—castor oil or salts, if the patient can swallow. Do not 
give a stimulant and do not disturb the patient. 


ILLUMINATING GAS.—This will cause death if it escapes into a room 
that is tightly closed. It will cause death to a person in a short time 
staying in such a room. The person may be completely insensible 
and breathing slighty, his face purple and swollen, and lips discolored. 

Treatment .—Remove the person to the air, dash cold water in the face, 
give a sudden slap on the stomach and hold ammonia under the nos¬ 
trils. If this does not succeed, resort to artificial respiration, about the 
same as in drowning. Gas is dangerous in another way. If a lamp 
is carried into a room in which gas has escaped to a certain quantity, 
the lamp will set fire to the gas, which is mixed with the air, and cause 
explosion. Always see that no gas escapes and do not forget to air the 
room in which there is any odor of escaping gas. 


KEROSENE.—Many accidents are caused by using kerosene and too 
much care cannot be taken. Always fill the lamps during the day 
and never fill a lamp that is lighted. A lamp that has burned a long 
time and contains little oil is dangerous, and the very small lamps are 
also dangerous. Never put kerosene in the stove for the purpose of 
starting a fire. 

SUNSTROKE AND LIGHTNING.—The object is to reduce the tem¬ 
perature of the body. Sunstroke should be treated about the same as 
apoplexy. Generally, the causes of sunstroke are fatigue and sun 
heat, therefore, keep the head cool as possible and work in modera¬ 
tion while in the hot sun, and if any unusual dizziness is felt, cold 
water should be applied to the neck and head. If the person falls un¬ 
conscious he should at once be taken to a cool, airy place, and the 
bvstanders should keep away so that the patient can get all the pure 
air possible. Sunstroke may be known by the respiration and pulse 
becoming slow and the face pale; give stimulants gradually, but do 
not use cold water too freely. Place the person on his back, the 
head being raised about two inches and a little ammonia water given. 


BROKEN BONES.—It is well to remember that broken bones need 
not be set immediately. The parts must be put in a comfortable posi¬ 
tion, and correspond as near as possible to the natural one. Support 






398 


MEDICAL DEPARTMENT. 


above and below the break. Handle the parts very carefully and ar¬ 
range temporary splints. A long pillow tied firmly above and below 
the break will afford some relief. 

A broken shoulder bone requires that the arm on the injured side be 
placed across the chest, the hand touching the other shoulder, and 
fastened by binding with a towel around the breast. 

In a fracture of the ribs pin a towel around the body until the doctor 
arrives. 

When there is a fracture the part is unnaturally movable. In a dis¬ 
location the bone is forced out of its socket at the joint. It gives pain 
to move the parts. Swelling usually takes place. Hot applications 
should be made to reduce the swelling. 

A sprain is a twisted joint and not a dislocation. Immerse the 
sprained part in hot w r ater. 


CONVULSIONS IN CHILDREN.—These frequently are incited by 
teething. The child becomes limp, with fixed eyes and clinched hands. 

The child should be placed in a hot bath and a tablespoonful of 
mustard added to the water. A flannel w T rung out of cold w T ater should 
be wrapped about the head, and changed when warm. Take the child 
out of the bath, wrap in a blanket and leave to sleep. Repeat if 
necessary. 


CHILDREN SWALLOWING FOREIGN BODIES.—These accidents 
are alarming. If the foreign body has gone beyond the reach of the 
finger, no special effort should be made to displace it. Nature will take 
care of it. Emetics, cathartics or purgatives of any kind often pro¬ 
duce disastrous results. Feed soft food. 


FOREIGN MATTER IN THE EAR.—This usually provokes a flow of 
w T ax and is emitted. If an insect has entered, turn the head on one 
side with the affected ear uppermost and pour in some hot water. This 
will run out and the insect, drowned, wall come with it. 


FOREIGN SUBSTANCES IN THE NOSE.—A bent hat pin wall usually 
extract these. If it does not, do not probe at the substance with it. 
A little snuff may remove the foreign body, or a straw, if used to tickle 
the opposite nostril. 


SNARE AND MAD DOG BITS.— Treatment No. 1 .—A remedy that has 
proved good in snake bite is to eat the green shoots of asparagus. If 







MEDICAL DEPARTMENT. 


399 


eaten raw, it will produce perspiration. If you can catch the snake, 
a cure will be affected if a piece of the snake is cut off, cut open the 
back, and placed on the part bitten. It seems to have the effect and 
may be the quickest remedy gotten. 

Treatment No. 2 .—Another good remedy is to drink freely of a strong 
decoction made by boiling the bark of the root of the black or up¬ 
land ash. 

Treatmen t No. 3 .—When it can be done, put the mouth to the sore and 
suck out all the poison. If you cannot do this yourself, any one near 
can do it without any danger. If the poison is not in far, it may be 
sucked out and life saved. If one is in the habit of going into marshes, 
a piece of lunar costic carried in the pocket and penetrating the wound, 
if bitten by a snake, is an excellent remedy. This does not cost much 
and is a good precaution. 

Treatment No. 4 -—One man says he drank all the whisky he could get 
in him and the whisky saved his life. By taking this poison inwardly 
he drove the snake poison out. 

Treatment No. 5 .—For a last and the best remedy, let me give the fol¬ 
lowing, which saved the life of a young girl who was bitten by a rattle¬ 
snake while away from home and w T here a doctor could not be called 
within several hours. A young chicken was simply secured the back 
split in two and placed alive on the wound. This is hard on chickens, 
but a sure cure for snake bites. 

Moisten and bind on saleratus, keep dissolving it and wet the parts 
with this; it will be found a good cure for snake bites, bee stings or 
anything poison. 

BEE STINGS.—Common plantain leaves mashed and tied on the 
part stung will at once draw out the swelling and take away all pain. 
This is a simple and easily gotten remedy and one that I have tried 
myself. One summer when I w r as helping to hive bees, my eyes were 
stung that they swelled shut, and this took the swelling out in an hour. 


POISONS AND POISONING.—Any substance which, when taken into 
the stomach will cause death, is a poison. Poison may enter the circu¬ 
lation through the broken skin. If it acts by destroying the tissue it 
is called an irritant poison. If by affecting the brain and nervous 
system it is a narcotic. 

The irritant poisons most commonly taken with suicidal intent or 
swallowed by mistake, are as follows: Arsenic and its compounds, 




400 


MEDICAL DEPARTMENT. 


Paris green, rat poison, corrosive sublimate, chloride of tin, sugar of 
lead, white lead, phosphorus, and a large number of substances used 
in art and as disinfectants. 

Irritant poisons also include strong acids, sulphuric acid or vitriol, 
muriatic, nitric, oxalic, carbolic; also strong alkalies, soda, caustic, 
potash, lime and water of ammonia or hartshorn. 

The narcotic poisons are as numerous as irritant. Opium and the 
preparations made from it, morphia, laudanum and paragoric, are the 
chief among them. Belladona, atropia, aconite, hemlock, henbane, 
prussic acid, alcohol, chloroform and ether are possibly less used. 

The symptoms of narcotic poisons come on much slower than those 
of irritant poisons. 


OPIUM POISONING— Symptoms .—These are almost the same as 
apoplexy. The most important ones are: the pupils of the eyes con¬ 
tract to the size of a small j>ea, the breathing and pulse very slow, face 
often very pale. Belladona is an antidote for this. 

In balladona hyoscyamus and stramonium poisoning, the pupils of 
the eyes are dilated. 

In strychnia poisoning the convulsions are similar to those of 
epilepsy, and the jaws are set firmly. 

General Treatment .—Try to ascertain the nature of the poison; look 
at and smell any bottles about. In every case the very first thing to 
do is to empty the stomach. To do this, give a tumbled of warm water 
with a tablespoonful of ground mustard stirred into it. If this does 
not produce vomiting, give another tumblerful of it, then push the 
forefinger dowm the throat as far as possible, keep it there until the 
patient does vomit. This last means is the best of all emetics, especially 
in narcotic poisoning. 

Sometimes the most effectual remedy will be found in the following: 
Take a half tablespoonful of each, mustard and salt. This put into a 
glass of water and drank freely is the quickest emetic known, which 
will throw out the poison from the stomach. Never cease your efforts 
until vomiting is accomplished. Save all fluids vomited, for examin¬ 
ation. 

If the case is one of poisoning with an irritant, give something to 
protect the walls of the stomach from further injury. Give large 
draughts of water, or better give milk; the whites of several eggs or 
flour stirred in water vrill serve the purpose, or milk in large quantities 
will be beneficial. 



MEDICAL DEPARTMENT. 401 

If an acid has been taken, give, in addition to the draughts, a mild 
alkali—lime water, baking soda, or magnesia. 

If an alkali, give a weak acid-lemon juice, or a tablespoonful of 
vinegar. 

If there are symptoms of narcotic poison, or if it is certain that 
a narcotic has been swallowed, after the emetic has acted give strong 
black coffee. Do not give alcoholic stimulants, but, if possible, ad¬ 
minister half a teaspoonful of aromatic spirits of ammonia, or the 
same amount of weak ammonia water in a glass of hot water every 
fifteen minutes. 

If it is opium poisoning, keep the patient walking up and down, 
meanwhile slapping him with a wet towel. Never let him fall asleep. 

If the patient seems to be sinking, and the respiration is falling, 
begin artificial respiration and continue it for a few hours. 

To find common poisonings and their antidotes in a small space, 
examine the following: 

When poisoned by opium, give strong coffee; keep the person awake 
and send for a physician. 

When poisoned by arsenic, give tablespoon doses of castor oil, mag¬ 
nesia or dialyzed iron. 

When poisoned by carbolic acid, give tablespoon doses of Epson salts, 
stirred in water; several doses can be g’iven. 

When poisoned by oxalic acid, give freely of magnesia, lime water. 

When poisoned by corrosive sublimate, give freely the white of an 
egg and milk in large quantities. 

When poisoned by acid, use alkalies as directed—lime, magnesia, soda, 
chalk, etc.; when poisoned by alkalies, acids must be used—vinegar, 
lemon juice, hard cider, etc. 

When the mucous membrane of the mouth is inflamed, give raw 
egg, flax tea, arrowroot, flour stirred in water, or other soothing drinks. 
Apply stimulation by using hot water bottles or hot bags to the feet 
and heart; also rub extremities. Do not use too freely of alcoholic 
stimulants. 

Sometimes the stomach becomes paralyzed by some poisons, so that 
emetics fail to act; in this case, if a long piece of rubber tubing or 
a fountain syringe can be secured, it will be well to wash out the 
stomach. In doing this, a little vaseline or oil is put on the end of the 
tube and pushed back in the mouth as far as possible, holding the 
tongue down with a spoon handle, so as to enter the food passage and 
not the air tract. Attach a funnel to the end of the tube when about 


402 


MEDICAL DEPAETMENT. 


eight or nine inches have passed down, and pour in two or three pints of 
water. The water will run out by lowering the funnel below the level 
of the stomach. This process should be repeated until it comes away 
clear. This means cannot be used if the lining of the mouth and stom¬ 
ach is corroded, in a case of poisoning from strong acids. 

Carbonate of soda is the best application for eruptions caused by 
poisonous ivy and other poisonous plants, and also for bites and stings 
of insects. It can be used wet or dry. 


DISEASES OF THE HUMAN SYSTEM ; THEIR CAUSES, 
SYMPTOMS AND TREATMENTS. 


The alphabetical arrangement of the various diseases will be 
found convenient. Explanations which could be extended over 
several pages have been abbreviated and given in a few lines, and 
yet they are as plain as if we gave several pages. When a person 
is suffering from any disease he wants to know what causes it. 
tie wants to find this out in as few words as possible so that he 
may stop the cause. Moreover, by knowing the symptoms he can 
determine what disease he has and try to obtain a remedy that 
will effect a cure. 

ASTHMA— Cause .—Spasmodic asthma is sometimes brought on by 

heat or by warm bathing. Cold or moist air or tight garments induce 
this complaint. Smoke, dust or any irritation of the lungs provokes it. 

Symptoms .—Difficulty in breathing, coughing, spasmodic and without 
spitting, or with excessive expectoration. The attacks take place 
generally at night. A wheezing noise, caused by difficult breathing, 
accompanies the cough. 

Treatment No. A—Inhale chlorofo un first in one nostril and then in 
the other, inhaling strongly. Eepeat until relief is found. Cork the 
bottle containing this tight else it will evaporate. 

Treatment No. 2 .—One of the best known remedies for asthma is 
stramonium, or Jamestown weed, the leaves of which should be smoked 
and the smoke drawn into the lungs. 





MEDICAL DEPARTMENT. 


403 


Treatment No. 3 .—A sure cure in many cases is simply to drink the 
tea of the common chestnut leaves, which fall from the trees in autumn. 
This tea should be well sweetened and used for several months until 
a cure is affected. Where the chestnut leaf remedy will not do the 
work, the following- will be found valuable: Take one-half ounce each 
of spikenard roots, hoarhound tops, comfrey, elecampane, ang-elica; 
bruise these and steep them in three-fourths of a pint of honey. Take 
hot every few minutes a tablespoonful. A relief wall be obtained and 
man 3 r times a cure affected if continued. 


BARBERS’ ITCH— Cause .—This is caused by uncleanliness of the 
barber, usually, and is contagious. 

Symptoms .—Yellowish pimples appear on the face, neck and chin. 
Scabs form and itching is prevalent. It is confined mostly to those 
who shave. 

Treatment .—Sulphur is without a doubt the most certain and sure 
remedy. Use it in the form of an ointment or salve mixed with lard. 
2. Cleanse the sore parts well and apply a mixture of 1 drahm of red 
precipitate, 1 ounce of lard, y 4 ounce of Burgundy pitch. Melt the 
lard and pitch together and add the precipitate while this is cooling. 
For all itch, a bath, using soft soap made with lye, is excellent. 


BARBERS’ ITCH, TETTER OR RING-WORMS.—Apply the ashes of 
the best Cuban cigars to any of these sores several times a day, and in 
less than ten hours a cure will be affected. Wet the sores with saliva 
and apply the ashes; or use, as a wash, vinegar, in which the root of 
yellow dock has been soaked. 


INFLAMMATION OF THE BLADDER— Cause .—The use of acrid 
diuretics; irritation of the bladder; mechanical injury and stricture of 
the urethra. 

Symptoms. —These are: Constant desire to pass water, burning pains 
at the lower part of the belly and generally fever. Sometimes there 
is a frequent desire to evacuate the bowels, with sickness of the stomach 
and vomiting. 

Treatment .—A decoction of marshmallow should be drunk constantly. 
This is good for all urinary trouble. Fomentation of bitter herbs 
should be applied to the lower part of the abdomen, after which a 
warm poultice may be placed in its stead. Open the bowels with salts. 





404 


MEDICAL DEPARTMENT. 


BILIOUSNESS— Causes .—Too much bile and exposure or derange¬ 
ment of the liver. Also from causes similar to those of intermittent 
fever, or ague. 

Symptoms .—Sallow complexion, unpleasant taste in the mouth and 
aching of the bones. 

Treatment .—Purgatives are very useful in remittent or bilious fever, 
but should not be carried to extremes. An excellent remedy is to take 
a teaspoonful every hour of a mixture of 7 grains of quinine in one 
tablespoonful of water, and 7 drops of sulphuric acid. A warm bath 
is also good. Use Seidlitz powders. If from sedentary occupation, use 
nux vomica and mercurius alternately. The first medicine will correct 
dissipation, the second nausea, fullness of the stomach and foul breath. 
Phosphate of soda is prescribed by the best of doctors for the above 
complaint. I have used it myself and found it an excellent remedy. 
Take one teaspoonful dissolved in a cup of hot water every morning 
before breakfast; it can be taken even three times a day, before each 
meal; it will regulate the liver if taken as above and will be found 
valuable if used for several weeks after an attack of biliousness has 
been cured. 


BILIOUS HEADACHE.—A bilious headache is a somewhat common 
complaint. There are remedies for it by the dozen, but probably none 
simpler or more effective than the following: After nearly filling a 
breakfast cup with black coffee, squeeze into it the juice of one lemon 
and in a very short time after this has been taken relief will be ex¬ 
perienced. 


BOILS— Cause .—Bad or impure blood. 

Symptoms .—Inflammation in external parts, gradually enlarging, red¬ 
dening and becoming painful. 

Treatment .—An effectual remedy handed down and one which my 
friends have used with success, is simply the rubbing of castor oil over 
the inflamed parts. Another way is to mix seven drahms of sweet 
oil and one of castor oil and apply. A plaster of shoemaker’s wax or a 
paste made of a white of an egg and flour is good; or the skin inside 
the shell of an egg placed over the boil is effective many times. 

Alterative .—At the same time while using applications, the blood 
should be cleansed by the following powder: y 2 oz. of sulphur, 1 oz. 
of cream of tartar, 2 1-3 oz. rochelle salts; if the salts are placed in a 
dripping pan on the stove and thoroughly dried they can then be 




MEDICAL DEPARTMENT. 


405 


finely pulverized with the cream of tartar and sulphur. Mix some of 
the above with molasses. Take a teaspoonful every 3 or 4 hours until 
a free cathartic action is kept up every 24 to 30 hours; then take once 
each day to act on the blood; increase to several times every 11 days. 

The above alterative will be found valuable in any skin disease, such 
as salt-rheum, pimples, itch, sore eyes and carbuncles. Lime water 
will be found valuable in cases of impure blood. These skin diseases 
are caused by impure blood nearly always. Take 2 quarts of distilled 
water to 2 ounces of stone lime. The lime should be slacked with some 
of the water, the remainder poured on, and, after left a few hours, cork 
the bottle and take a dose of three tablespoonfuls three or four times 
a day. If too strong - , add little more water. A teaspoonful of this in 
a bottle of milk for infants is g-ood in preventing - acidity in the stom¬ 
ach. An adult can use the lime water in milk in cases of dyspepsia, 

acidity of the stomach, etc. 

«/ * 


BOWELS, INFLAMATION OF— Causes .—This is occasioned by 
irritating - substances swallowed, bj r long continued .costiveness, fre¬ 
quently colds, or by acrid substances. Wounds to the intestines and 
the eating of unripe fruit are causes of this. 

Symptoms. —Fever, thirst and great loss of strength. Burning pains in 
the bow r els; quick pulse, vomiting of bilious matter, pain in the 
abdomen. 

Treatment .—A poultice of onions; soak the feet in warm lye water; 
give a large tablespoonful of castor oil with y 2 tablespoonful of olive 
oil and % teaspoonful spirits of turpentine. Repeat every two hours. 
After tw r o or three doses, inject a little warm milk and molasses in 
wdiich a teaspoonful of salt has been dissolved. If this does not succeed 
use the following stronger injection: 1 tablespoonful each of anti- 
bilious physic and salt, 1 teaspoon of cayenne, a large spoonful of lard; 
warm all and syringe. A mustard plaster at the pit of the stomach 
is good. 


BRONCHITIS— Causes .—Long and loud speaking or singing brings 
it on. 

Symptoms .—At the beginning a cough, chilliness, tightness across the 
chest, and fever. As the disease advances, breathing becomes difficult, 
the cough becomes wdieezy and there is hoarseness. There is usually 
severe pain in the head, the pulse becomes white and the skin dry. 
Urine is dark and thick. 




406 


MEDICAL DEPARTMENT. 


Treatment .—Emetics are primary in inflammatory bronchitis. Take 
a tablespoonful every five minutes of a mixture of equal parts of 
blood root and tinctures of lobelia, with some boneset or pennyroyal 
tea. This should cause vomiting. 

A sequel to the acute form of bronchitis is the chronic form. 

Treatment .—For chronic bronchitis: In the same way as for acute 
bronchitis use emetics; give mild cathartics; let the patient bathe his 
feet in warm water frequently, and inhale the vapor of herbs, such as 
hoarhound, catnip, dog fennel, etc. Also apply an irritating plaster 
to the breast. 


BRUISES AND WOUNDS— Treatment .—Apply tincture of arnica, 
30 drops to one pint of cold water. A good liniment is composed of 
1 ounce each of chloroform, aqua ammonia, alcohol, tincture of aconite, 
spirits of camphor and 3 ounces of nitric ether. Mix and cork tightly 


CARBUNCLE— Cause .—These occur generally in constitutions in¬ 
jured by high and luxurious living, and happen when the system is 
in a depraved state. 

Symptoms.—An abscess or collection of matter forms; a discharge usu¬ 
ally takes place, and the core tends rapidly to gangrene. These re¬ 
semble boils, only they are more severe. They get large, becoming 
eight to ten inches in diameter. They appear on the loins, back, back 
of the neck and between the shoulders. 

Treatment .—Apply a saturated flannel of two or three thicknesses. 
The flannel should be wet with spirits of turpentine. This will scatter 
or disperse a mild form of it. Keep the bowels open. Should it come 
to a head, touch well with caustic soda. Burn with this where it is 
likely to open, and apply poultices of elm bark wet with a tea of mild 
indigo leaves, or smartweed. Renew the poultices twice a day. When 
openings form put caustic in them. If there is a tendency to g*angrene, 
and the tumor becomes large, wash it with a mixture of tincture of 
myrrh and pryroligneous acid. Poultice with yeast, charcoal and elm 
bark. The following will be found a good substitute for the poultice: 
2 tablespoons of spirits of turpentine, 1 teaspoon of pulverized camphor, 
the yolk of one egg and enough flour to make a paste. Apply as a 
plaster on muslin. If proud flesh appears, sprinkle a little powdered 
burnt alum on it. 

It will be well to use the alterative found under treatment for boils. 
This alterative will cleanse the blood. 




MEDICAL DEPARTMENT. 


407 


CATARRH, COLD IN THE HEAD— Cause. —There are many causes 
of catarrh; sudden change of temperature, too light clothing, sitting 
in a draught, chilly atmosphere, or anything that will cause a cold in 
the head. Exposure to cold lowers the resistance of the body to in¬ 
fection, and, what is more interesting still, it has been proved that 
in regard to various diseases which are known to be caused by micro¬ 
organisms, and especially in regard to pneumonia, we may carry the or¬ 
ganisms about with us and not suffer, and yet that exposure to cold may 
at once enable the microbes to take root. Recent demonstrations of 
the presence of the pneumococcus in the lungs of healthy animals, and 
the fact that exposing such animals to a thorough chill will bring on 
pneumonia, is very suggestive, and makes it probable that in many of 
the ailments which result from “catching cold” a concurrent infection 
from without is not necessary. The healthier and cleaner the man, 
both inside and out, the more, no doubt, will he be able to bear ex¬ 
posure without ill consequences; but for those people whose tissues 
are already charged with infective micro-organisms, a “mere chill” 
may evidently set up disease, so live plain, keep clean by bathing, keep 
the system healthy and have no catarrh or “cold.” Catarrh is caused 
by taking cold, which inflames the living membrane of windpipe and 
nostrils. 

Symptoms .—Coldness and shivering seize the patient; breathing 
through the nose becomes difficult. A dull pain and a heaviness come 
over the forehead. Hoarseness, and soreness of the throat are other 
symptoms. There is a bad taste in the mouth, a ringing in the ears 
and a certain deafness. 

Treatment No. 1 .—A good treatment for acute catarrh is to purge 
one’s self well with a vegetable purgative; drink a good herb tea upon 
going to bed. Sweet oil, sweet almond oil or vaseline put into each 
nostril is good. 

Treatment No. 2 .—Borax water, 200 parts water to one part of borax, 
if snuffed into the nose will cause a cure. 

Treatment No. 3 .—Cold in head and first stages of catarrh. Take one 
pill every two hours of the following mixture, which will lessen the dis¬ 
charge and prevent the inflammation spreading: Sulph. of quinine, 
1-3 gr; muriate of ammonia, 1-3 gr.; camphor, 1-3 gr.; pow’d. opium, 
1-15 gr.; extr. bellad., 1-15 gr.; extr. aconite, 1-15 gr. 


CHRONIC CATARRH— Treatment No. 1 .—A snuff of equal parts of 
blood root, peruvian bark and pulverized bay-berry, if snuffed into the 



408 


MEDICAL DEPARTMENT. 


nose two or three times a day will be found excellent. To inhale the 
vapor of boiling- lioarhound, catnip, hops (a handful of each in a 
quantity of vinegar) is helpful. It should be remembered that the 
bowels should be kept loose and regular. 

Treatment No. 2 .—CATARRH SNUFF.—A good remedy for catarrh is 
made by mixing and bottling the following: Chocolate of lime, one 
tablespoonful, finely pulverized and dried, w 7 ith two ounces of Scotch 
snuff. 

Treatment No. 3 .—A GERMAN CURE FOR FIVE CENTS.—An old Ger¬ 
man said to me one time, the best remedy for catarrh, and one which 
he used himself, was five cents’ worth of Swedish snuff. He said it 
has cured the most obstinate cases. 


CHRONIC CATARRH TREATMENTS—Concluded.—The three follow¬ 
ing treatments for catarrh alone cost me much more than the retail 
price of the book, but I give them here, hoping they may fall into the 
hands of some one and enable him (or her) to cure chronic catarrh if 
he be suffering with this disagreeable companion. I received these 
recipes from a specialist, a physician who understands his business. I 
used all three treatments when I had catarrh; they took the desired 
effect, and many of my friends got relief by using these treatments 
after other remedies failed. When catarrh becomes chronic, it must 
be treated as a local disease. Some healing agent must be applied to 
the sore or inflamed mucous membrane. 

Treatment No. 1 .—Take 1 dr. of bicarbonate of soda, 1 dr. of biborate 
of soda, 15 drops of carbolic acid (purified), 1 fluid oz. of glycerine. 
These ingredients must be put in 1 quart of water. Use as a gargle 
and spray. You can use an atomizer or put a small quantity in the 
palm of the hand and draw it up the nostrils till the liquid falls back 
into the mouth. This treatment will cure many obstinate cases. Use 
in the morning, at noon and at night. It can be used oftener if 
convenient. If this does not take the desired effect, then gargle with 
No. 3, and use powder No. 2 as directed. 

Treatment No. 2 .—Pulverized extract of licorice, 1 oz.; pulverized 
cubeb, 1 oz.; pulverized chlorate of potash, 1 oz.; pulverized muriat of 
ammonia, 1 dr. Rub these ingredients together thoroughly. This pow¬ 
der will cool the throat and give relief if the catarrh causes uneasiness 
there. It is especially good if there is a choking sensation when one 
retires for the night. Take what will evenly lie on the point of a small 



MEDICAL DEPARTMENT. 


409 

knife blade (quantity enough to make a lump about the size of two 
peas). Use several times a day, but not right before meals. 

Treatment No. 3 .—Tannic acid, 3 drs.; boracic acid, 2 drs.; chlorate of 
potash, 1 dr.; mix thoroughly. Put 1 teaspoonful in one cup of water 
and use as a gargle, one-half hour after gargling with No. 1, if No. 1 
does not take effect. 


CHICKEN-POX— Symptoms .—This appears mostly on the back, shoul¬ 
ders and arms. The appearance is whitish and transparent, and flat 
at the top. After a few days the vesicles become yellowish. This dis¬ 
ease is mostly confined to children, and only attacks once. It is pre¬ 
ceded by chilliness, sickness and vomiting, headache, thirst and rest¬ 
lessness. The fourth day the vesicles burst and give off a thick fluid, 
and those which do not burst subside. This disease is contagious. 

Treatment .—A few simple remedies and a little care is all that is 
necessary. Keep the patient warmly clad and free from exposure. 
Give a gentle laxative or a mild physic. Use catnip tea or tea of 
pleurisy-root. Bathe at night with warm saleratus water. Give plenty 
of cool drink. Take care that the skin is not irritated by scratching. 
If the scabs are scratched off, marks will be left. 


CHILBLAINS— Cause .—These are generally called frost-bites, and 
are caused by freezing or frosting, usually of the hands and feet. 
They appear in the spring or fall, in mild or danrp weather. 

Symptoms .—Their color is purple, or rather purplish red. They have 
painful and inflammatory swelling on the parts mentioned above, 
caused by cold. Irritating and itching of the skin is prevalent. 

Treatment No. I .—In a mild case, washing with ice cold water or 
snow will give relief and effect a cure. A liniment of two ounces of 
spirits of turpentine and one ounce of ammonia, dissolved with some 
camphor gum, is another remedy. Never use artificial heat. More 
warmth can be imparted to the part by cold water. 

Treatment No. 2 .—A sure cure is to mix y 2 ounce of each of aqua 
ammonia, olive oil, peppermint oil and spirits of turpentine. 

Treatment No. 3 .—If there is much swelling, with inflammation and 
soreness, poultice at night with elm and ginger, or rotten apples. If 
the parts are bathed in cold spring water, a relief may be found. 

CHILLS AND FEVER—AGUE— Cause .—This is Intermittent Fever. 
This means periodically, or an intermission between the attacks. 

Symptoms .—The symptoms are attacks of chills. Sweating followed 





410 


MEDICAL DEPARTMENT. 


by coldness in the extremities is a sure sign of ague. It commences 
with weakness, stretching and yawning; following this comes the cold¬ 
ness, which increases and becomes violent shivering. Pain in the head 
and back, a tightness across the stomach is frequently felt. The cold¬ 
ness becomes so great that no warmth can seemingly be obtained. 
Then, suddenly, sometimes, and gradually other times, the other ex¬ 
treme comes on and sufficient coldness seems impossible to be obtained. 
This develops into sweating, a moisture covers the body, and slowly 
disappears. 

Treatment .—The first thing to be remembered is that the longer ague 
lasts the more weakening’ it is to the system. Therefore, never neglect 
it. First, produce artificial warmth by bathing the feet and legs in hot 
water and immediately covering the body with blankets. Give warm 
drinks, weak red pepper, pennyroyal or sage tea. Second (the hot 
stage), endeavor to promote sweating. Give cool drinks and gradually 
remove the covering. Third (when sweating), keep the patient cool, 
wiping dry after it is over, change the clothing’ and let him sleep. Give 
stimulant, such as brandy in hot water or wine and water, if there is 
much weakness. 

A good remedy is to take a teaspoonful in a little cold water every 
hour of the following mixture: 15 grains of quinine, 14 drops of sul¬ 
phuric acid and an ounce of cold water. Mix the first and last, and then 
add the sulphuric acid. This is used where there is no fever. For a 
child give twenty drops for a dose; give about half a dozen doses. Do 
not give this till fever is absent. 

Here is a simple home remedy but a valuable one. Take one large 
tablespoonful of ground ginger, and a pint of sweet milk. Mix well 
and heat over the fire. Let it be drank as warm as possible. Repeat 
once or twice a day, if the chill continues. Flannel should be worn 
next the skin by persons suffering with this. 

This disease sometimes is not easily checked, and may acquire close 
attention. The skin becomes cold and has a pale appearance, and for 
advanced forms give two or three large doses of quinine and cayenne 
with brandy. Give a warm bath. Quinine is an important medicine at 
this stage. 


CHOLERA INFANTUM.— Cause —As this occurs in summer, it is cer¬ 
tain that the temperature influences its prevalence. Teething, change 
of food at weaning time, and poor milk excite it. 

Symptoms. Diarrhoea and stool of watery nature. Quick pulse, cold 
limbs, but the head and abdomen are hot. This is a disease that must 



MEDICAL DEPARTMENT. 411 

be immediately guarded against, as it frequently results unfavorably 
in a short time. Pain is indicated by the child’s crying. 

Treatment .—If the child is still nursing, the mother should be careful 
of her diet. Unripe fruit or vegetables should not be eaten. A mixture 
containing the following should be given the child: Two teaspoonfuls 
of lime-water, a teaspoonful of water of peppermint, and one and one- 
half tablespoonfuls of syrup of rhubarb. Give one teaspoonful each 
hour. This is a good remedy, and should be continued until bowels are 
moved. An application of mustard poultice, or some kind of spirits, 
made hot, should be applied over the stomach. A tablespoonful of 
ginger, cinnamon or peppermint tea can be given in place of the above 
internal remedy. 


CHOLERA MORBUS.—A diseased condition of the bile; it is caused 
by over-indulgence with vegetables or eating unripe fruit, or other 
indigestible foods, and sometimes caused by dampness or excessive 
heat. 

Symptoms .—Sickness in the stomach, the seat of the trouble, is the 
first sign. Vomiting frequently occurs. The pain is usualy intense, 
and discharges from the bowels take place. The tongue is dry, the 
urine of high color, and the person is thirsty. 

Treatment .—A mustard poultice over the stomach is the best general 
remedy, or a poultice of mixed spices, although there are few persons 
found now and then on whom these have no effect. Warm teas should 
be given. The aim is to clear the stomach of all solid or foreign mat¬ 
ter. Warm injections should be given, and hot water bags applied 
to create warmth. A hot brandy or whisky punch is stimulating. 

The stomach may be settled by the following preparation: Ground 
black pepper, 3 teaspoonfuls; same quantity of salt (fine); one-half cup 
of warm water, and seven teaspoonfuls of apple vinegar. Give a table 
spoonful every minute or so until all is taken. If not effectual, take 
another cupful in the same way. This is an excellent remedy. It will 
settle the stomach and stop vomiting; a good remedy also for cholera. 
It should be taken at the commencement of either disease. 

Flannels should be worn and a warm bath taken frequently by a 
convalescent. 

Tincture of camphor plays an important part in many cases of diar¬ 
rhoea, colic and other similar ailments that “flesh is heir to.” A dose 
of fifteen drops on sugar is excellent for a chill, and is a preventive 
against cold. In ordinary cases of colic the same dose is effective if 



412 


MEDICAL DEPARTMENT. 


taken every fifteen minutes. A few drops on sugar taken every three 
or five minutes is good for cholera. 

COLIC— Cause .—There are various causes of colic or stomach ache. 
Colds and acrid substances taken into the stomach effect this. 

Symptoms .—A pain in the stomach and a griping generally. The 
pains and griping are similar to convulsions. Vomiting takes place, 
and bile is emitted. Costiveness is generally a companion. 

Treatment No. 1 .—I have personally been adverse to quinine, but no 
quicker cure can be affected than to take a dose of nine grains of sul¬ 
phate of quinine. This is for colic in adults. 

Treatment No. 2 .—Bathe the feet and legs in warm water, and then 
with hot water or hot herbs, or with mustard, apply fomentations 
over the stomach. Drink ginger, lemonade or peppermint; if consid¬ 
erable pain, take 25 to 50 drops of paregoric in hot water. Sometimes 
the disease arises from flatulence, and in this case, an effectual remedy 
is found in taking a teaspoonful of spirits of turpentine with a table¬ 
spoonful of castor oil. 


CRAMP-COLIC.—This disease is a dangerous one, and a quick relief 
may save one’s life. Anyone who is troubled with cramp colic will 
do well to carry in his pocket a small piece of asafoetida. When the 
pain begins, swallow a piece of asafoetida the size of a pea. If a. cure 
is not affected, repeat the dose in a half hour, increasing the amount 
one-half. 

Cramp colic may be cured by taking one teaspoonful every half 
hour till relieved of whiskey that has been poured over walnuts sliced 
when green. When the whisky is put over the sliced -walnuts, it should 
not be used for several weeks. 


COLIC IN CHILDREN.—Give ten drops to a half teaspoonful of 
paregoric. One-third teaspoonful is a medium dose for a child one year 
old. One-third teaspoonful castor oil and same amount of paregoric, 
mixed, will effect a speedy cure; or give peppermint, or ginger tea, 
warm, and apply something hot to the feet; rub over stomach and 
belly with some liniment. Inject salt water. A good simple remedy 
is to take three of four drops of sweet-smelling spirits of ammonia in 
milk. 


CONSTIPATION— Cause .—Women suffer more from this than men. 
Lack of exercise is one of the main causes, especially in women. Ex- 






MEDICAL DEPARTMENT. 


413 

ercise, plain, diet, little bread and an injection of bread and water, 
or a little thin gTuel, if there has not been any action of the bowels 
for some time. A healthy person should have a passage once in every 
twenty-four hours. A person having fewer is said to be costive or 
constipated. 

Treatment .—Medicine as a rule is of no effect. Careful attention to 
diet. Injections will give relief; one of a little soap and water is 
excellent, although pure water, or warm milk, is good. Besides, atten¬ 
tion to the quality and quantity of food, a dose of salts or a Seidlitz 
powder may be used to move the bowels. Pills and purgatives should 
be avoided. These irritate the rectum, and frequently cause piles. 
Be regular; try to have the bowels move every morning; this has been 
recommended by best of doctors as a sure preventive. Drink slowly 
a cup of hot water before retiring and a cup before breakfast. This 
is also good for dyspepsia. 


CONSUMPTION.—As stated in the beginning of this chapter, we do 
not pretend to give cures for all diseases, and we advise all who are un¬ 
fortunate enough to have this disease to consult a good physician. 
However, w T e give remedies that may give relief. Do not give up 
hope because you have consumption, because even this disease has 
been “hauled down,” and your case may not be an impossible one 
to cure. This disease is sometimes inherited, but not unfrequently it 
is caused by improper care; and we believe we are doing some good 
if we give a little advice to persons of a consumptive nature, advice 
that may prevent them taking this disease. Begin early in life to be 
regular in everything; inhale all the good fresh air you can, and es¬ 
pecially in the morning; expel all the bad air and draw in all the pure, 
fresh morning air you can. Inflating the lungs for those in health, 
or at the commencement of the disease, is certainly a good practice; 
but for one who has consumption, this practice is a risky one because 
sometimes blood vessels are ruptured, causing hemorrhages, and in¬ 
stant death follows. Eat proper food and avoid catching colds; the 
disease seldom takes root unless you get a “cold.” 

Consumption in some cases is caused by eating too little fat meats. 
In fact, if people wmuld eat more fat meat consumptives would be 
less, because it has been observed that those persons who are fond of 
fat meats, and make this a greater part of their animal food, seldom 
take consumption. So many women, clergymen and students die of 
consumption simply because they take too little exercise and eat too 



414 


MEDICAL DEPARTMENT. 


much lean meat, chicken and hot cakes instead of fatty pork and its 
substitutes. 

For those who already have consumption, a glass of rich, sweet cream 
with a spoonful of brandy in it and drank at meals is as good as cod- 
liver oil, although codliver oil is an excellent food for the lungs, and 
this can be made more palatable by adding a tablespoonful of salt to 
each bottle. Sometimes soreness of the lungs can be relieved by 
drinking each morning a pint of new milk with several tablespoonfuis 
of the suppressed juice of green hoarhound, and this followed up for 
a month or so. 


CONVULSIONS AND FITS.—This subject is treated in a chapter 
under the head of “Accidents and Emergencies.” 

Cause .—There are many causes. Teething is the most frequent cause 
in children. Over-loading the stomach or inflammation of the gums 
during denting causes it. 

Symptoms .—See the article under the above head for these, and the 
treatment. 

Treatment .—Use emetics, injections to the bowels and apply mustard 
plasters to the arms and legs. Keep the bowels open. Put the feet 
in warm water and apply cold water to the head. Lance the gums if 
the fit is caused by inflammation thereof. 


COUGH.—Below will be found a number of cough cures and syrups 
that are unfailing and will relieve the worst forms. 

Treatment No. I .—One of the most simple remedies is flaxseed lemon¬ 
ade, made by adding two or three tablespoons of flax seed to a 
lemonade made of two lemons, two tablespoonfuls of sugar and about 
a quart of water; boil it. 

Treatment No. 2 .—COUGH SYRUP.—Mix together one-half pint of 
honey, % pint of gin, % oz. of oil of tar, y 2 oz. of balsam fir. Take 
a teaspoonful three times a day. This is one of the most effective 
and valuable remedies known for coughs and will break up a cold 
where other remedies fail. 

Treatment No. 3 .—An efficacious remedy for continued cough is found 
in chewing the bark gotten from the root of sumach. Chew the bark, 
swallowing a little saliva once in a while but spitting most of it out. 
Se\ eral kinds of sumach are poisonous, but use the common upland 
sumach, ha^ ing cone-shaped bunches of berries and from which a 
milky fluid comes when leaves are broken. 




MEDICAL DEPARTMENT. 


415 


CROUP— Cause .—The attack of this disease is sudden and frequently 
dangerous. It is an inflammation of the windpipe. It mostly occurs 
to children. The cough is rough and has a shrill sound. There is an 
effort to breathe while coughing, and the face becomes flushed. 

Treatment .—First give an emetic. Then give some goose grease in¬ 
wardly. A warm bath and mustard poultice tend to give relief. 

A simple way to afford temporary relief is to apply cold ice water 
to the throat. 

A teasponful of snuff and some hog’s lard will, if made into a 
plaster, also afford relief. 

Give some flaxseed tea if handy. 

A GOOD HOME REMEDY.—Cut onions in thin slices and put over 
and between the slices brown sugar and let it dissolve. When dis¬ 
solved, give a teaspoonful of it. 

Salt is a valuable remedy and can be relied upon for croup. Give 
a teaspoonful with a tabiespoonful of honey. Give frequently. 

AN EFFECTUAL REMEDY.—Roast a large onion, squeeze out the 
juice, sweeten it with honey until it becomes thick; add several drops 
of spirits of turpentine and give the child. 

DELIRIUM TREMENS —Cause and Symptoms .—The first symptoms 
are restlessness, nervous irritation, especially at night, sleeplessness, 
and if sleep is gotten, horrid and frightful dreams. It is not neces¬ 
sary to enter into details in the description of this disease. It is 
caused by excessive use of alcohol, and sometimes by suddenly stop¬ 
ping its use. 

Treatment .—Only a physician knows how to properly treat this, as it 
is almost always fatal. However, it is well to know what to do until 
a physician arrives. In this disease the stomach and liver, and, in 
fact, the whole system is full of poison. Give an emetic composed 
of two ounces each of Lobelia and Ipecac. Give this in liquor and 
accompany it with warm drinks or gruel. If necessary, give some 
opium and brandy, only about 2 grains of opium or a pill two-thirds 
the size of a pea, and in the meantime send for a physician. 

DIABETES— Cause .—The most important characteristic of this dis¬ 
ease is frequent discharge of large quantities of urine. Some persons 
think it is hereditary. The main cause is a diseased kidney. Exposure 
to cold and damp, and excessive use of sugar are other causes. 

Symptoms .—The most striking symptom is the excessive flow of urine. 
This often compels a person to rise two or three times during the night. 




416 


MEDICAL DEPARTMENT. 


The disease usually comes on gradually and generally does not excite 
much notice. As the disease progresses there is pain and general 
weakness in the loins, a swelling of the legs and feet, languor and 
depression of spirits. 

Treatment. —Proper diet is an important matter. Avoid vegetables 
and anything which will produce sugar in the stomach. Drink little 
and eat only fresh meats. Sponge the body all over every night with 
warm saleratus water, rubbing well. A porous plaster should be worn 
on the back, over the kidneys. Three pills night and morning may 
also be given in severe cases, of the following: Take one drahm of ex¬ 
tract of dandelion, and 32 grains of quinine and 30 grains of cayenne; 
make into 41 pills. 

DIARRHOEA— Cause. —Eating green fruits and garden vegetables, 
change of water and sudden check of perspiration are causes of this 
complaint. Teething causes it in children. 

Symptoms. —Copious, thin and watery discharge, and a general loose¬ 
ness. 

Treatment No. 1. —What I have been accustomed to resort to and 
which has never failed me, is to chew fine a small nutmeg and 
swallow it. 

Treatment No. 2—Rice Cure. —Many times the wrong food is eaten, 
which provokes the disease. A cure may be effected by using and 
repeating the following: Parch a tin of rice until perfectly brown; 
boil down as usual and eat slowly. 

Treatment No. 3. —For some cases a tablespoonful several times a day 
of blackberry cordial will be beneficial. 

Treatment No. 4- —Here is a remedy, though simple, it is a good one, 
and has been tried many times; it has cured the worst cases of diar¬ 
rhoea when nothing else would help: Every few hours take a table- 
spoonful of good cider vinegar with a pinch of salt in it. A friend 
of mine who was in the army and had chronic diarrhoea could get no 
relief until he tried this remedy, which cured him. I could mention 
many who have tried it with success. In fact, a glass of sharp cider 
will many times restore health to the bowels. I tried this myself 
when getting over a very bad sickness, when the doctor’s medicine for 
the diarrhoea did no good, but a quart of strong cider, taken in several 
drinks, cured me. I do not use nor do I advise any to use such drinks 
except where used as medicine. 

Treatment No. 5. —Blackberries or blackberry root is good for the 
bowels. The best and most effective is to take the roots of the low 



MEDICAL DEPARTMENT. 


417 


vines; make a tea, by scalding them, and drink freely and often. This 
cured a little girl of chronic diarrhoea that the family physician could 
not cure. He gave the case up as a hopeless one, and as a last resort 
they got the roots of low blackberry vines and made the tea, which 
saved the young child’s life. Almost every one will know what vines 
these are. When I lived on the farm I called them low blackberry 
vines, and the name is known by all who know what a blackberry 
vine is. 

Treatment No. 6 .—Another home remedy is to get five cents’ worth of 
tincture of catacue. Put it in the same quantity of molasses. Take 
one teaspoonful every hour. This has proved an effectual remedy. 

Treatment No. 7 .—Black pepper put in hot milk and drank just before 
going to bed is a handy and efficacious remedy. Milk heated to the 
boiling point is excellent for persons troubled with this disease and 
the use of hot milk has aided much in cures of fevers. 


DIPHTHERIA— Cause .—Contagion usually. Impure air and catch¬ 
ing cold. This disease is common in children. Grown people fre¬ 
quently get it. 

Symptoms .—It is first felt in the morning as an attack of cold in the 
head; a general weariness all over the body is felt. Considerable swell¬ 
ing of the glands of the throat takes place. The inside of the throat 
becomes red, and white spots appear in the back of the throat. 

Treatment No. 1 .—A gargle of water and listerine is a sure pre¬ 
ventive. Take three tablespoonfuls of water to one of listerine. 

Treatment No. 2 .—Two ounces of pine tar and one ounce of turpen¬ 
tine. Mix and heat. Inhale fumes of this. It will be found worthy 
a trial. 

Treatment No. 3 .—Turpentine on flannel and tied around the neck is 
good to relieve in case of diphtheria, and if used with the following, 
a relief or cure may be expected: 

Treatment No. 4 -—A gargle of vinegar, honey, red pepper and warm 
water used frequently. 

Treatment No. 5 .—I have found by my own experience and from the 
experience of others that a thimble full of common baking soda, if 
allowed to dissolve in the mouth and then swallowed, is most excellent 
for sore throat, no matter how severe, and helpful in case of diphtheria, 
although not over pleasant to take. Sulphur may be used in the same 
quantity, but must be blown down the throat. This can be done 
through a quill. 



418 


MEDICAL DEPARTMENT. 


Treatment No. 6. —Lemon juice is good, and the juice of pineapple 
has cured where many more complex medicines have failed. 

Treatment No. 7. —Vinegar and salt make a good gargle; and lard oil 
or goose grease can be used externally; these remedies are generally 
found in the house. 


DROPSY— Cause. —It generally develops from other diseases. Intem¬ 
perance is one of the chief causes, and mostly from diseased digestive 
organs. 

Symptoms. —Shortness of breath and an intermission in the pulse 
beats. Also palesness of the face and skin, and upon going to bed a 
feeling of suffocation. Swelling frequently takes place. 

Treatment No. 1. —Large and frequent doses of purgative medicines 
are necessary in this complaint. This is to remove the collection of 
water and to restore the activity to the system. The circulation of 
the blood must be stimulated by rubbing the affected parts briskly. 
Temperance and exercise here go hand in hand as primary functions. 
The food should be light and nourishing. Drink nothing but water 
and black tea or coffee. 

Treatment No. 2. —A good preparation is a tea of dandelion roots made 
by washing the roots and putting a good double-handful in a crock 
and pouring boiling water over them. 

Treatment No. 3. —Here is a simple home remedy: Boil three or four 
handfuls of the inner bark of elder in a quart of water and milk. 
Drink half in the morning and half at night. Sufficient of this can 
be made for a week’s use. 

Treatment No. 4-—Chestnut leaf tea is a sure remedy for some cases 
of dropsy. When I was traveling through the State several years 
ago, a lady said she cured herself by drinking freely of this tea. 
I know it has been tried in many cases of dropsy, and proved suc¬ 
cessful. 


DYSENTERY— Cause. —This is very similar to diarrhoea. The symp¬ 
toms are more aggravated and the discharges are mucous and blood. 

Symptoms.— -This disease comes with severe pains in the abdomen 
and bearing down pains while at stool. 

Treatment.— For children no better remedy can be found than to give 
a tablespoonful of castor oil to which should be added 3 drops of 
laudanum, once a day for a child one year old. For adults, a tables 
spoonful of castor oil and a teaspoonful of paregoric mixed will be 
all the medicine required. 




MEDICAL DEPARTMENT. 


419 


DYSPEPSIA— Cause .—Many years ago when people ate nothing but 
common food, little was heard of dyspepsia. This, as well as many 
other diseases, comes from abusing nature’s laws. Intemperance, im¬ 
proper food, irregular eating, not masticating the food properly, eating 
the wrong kind of food, washing it down with drinks, want of proper 
exercise, and many other things might be mentioned as the cause of 
dyspepsia. 

Americans are looked upon as a nation of dyspeptics. In these days 
of competition men and women pay too little attention to the neces¬ 
sities of the body. They do their work with a rush, they take their 
pleasures in a rush and they feed themselves in a rush. Nature en¬ 
dures it for a time, but at last she sends in her warnings that some¬ 
thing is wrong. These warnings are at first but mild hints. Later, 
however, if no notice is taken, a vigorous protest is made against the 
extraordinary demand made upon the digestive organs and the offender 
is obliged to lay up for repairs. 

Symptoms .—The first signs of stomach^and intestinal derangement 
are, irregularities of the bowels, alternating constipation and diar¬ 
rhoea; furred tongue; foul breath; bloating after meals; sour stom- 
aeh; flatulence; headache; dizziness pain and distress; tenderness over 
the abdomen; nausea and vomiting; loss of appetite or an unnatural 
craving and desire for food; yellowness of the skin; loss of flesh; un¬ 
easiness, pain, or burning sensations at the anus (seat) and a general 
feeling of malaise or uneasiness. 

If allowed to continue until the blood becomes impoverished, and 
poisons are absorbed from the impurities which should be thrown off, 
the skin becomes covered with pimples and blotches, the nervous 
system is upset, the vital organs refuse to properly perform their func¬ 
tions because they are not properly nourished and the whole system 
is in that “run down” condition which renders the victim an easy prey 
to the various epidemic diseases, such as typhoid fever, malaria (chills 
and fever), la grippe, yellow fever, small-pox, pneumonia, etc., etc. 
Even that dread disease, consumption, can be kept in check or warded 
off by keeping the digestion in perfect order. 

Treatment No. 1 .—Stop eating everything that does not seem to agree 
with you; don’t starve yourself, but simply do not eat till you get 
hungry. Eat only a little at each meal, eat and drink the right thing 
at the proper time. Throw all medicines away. If you are in the 
habit, in the morning, of eating several large potatoes, two or three 
pieces of beefsteak, three or four slices of bread, or a half dozen hot 


420 


MEDICAL DEPARTMENT. 


cakes and drinking tea and coffee besides, just stop and think. Begin 
on about half a potato and a small slice of bread and a little beefsteak, 
take no drink and chew your food thoroughly; eat nothing until the 
next meal-time, and then as little as possible, and see how you feel. 
If you do not feel good over this, the next time take less, and less the 
next time until you do feel comfortable after your meals. It may 
take a long time, but probably it has been a long time coming. You 
cannot expect to be cured in a few days, and if this habit of denying 
yourself of things on the table is continued, you will relieve yourself of 
dyspepsia. Never eat anything that does not agree with you and avoid 
drinking with your meals, especially cold water. Take no fluid or 
drinks until digestion is over, which will be about four hours after 
eating. If pie and pudding are on the table, eat a little but do not eat 
a lot of each. Apples, melons, etc., should be eaten before meals, and 
if anyone wonders why you do this, tell them you “eat to live.” By 
eating your fill of common food first and then eating nuts, raisins, etc., 
the stomach is filled beyond comfort. We must give the same advice 
to dyspeptics as we must to drunkards: “give up the cup.” So sure as 
he does not give it up he dies a drunkard. The same is true of a 
dyspeptic, if over-eating is not given up—he dies a dyspeptic. Many 
persons who are troubled with indigestion get much relief by drinking 
a cup of hot water one-half hour before breakfast. This washes the 
stomach. A cup of hot water taken half hour before retiring is also 
good and will insure a good night’s sleep. It quiets the nerves and 
eases the stomach. Always have the water hot and sip it with a spoon; 
you will derive the most good in this way. 

Treatment No. 2 .—It has been proven that cayenne pepper is one of 
the best and purest stimulants known and one that will leave no 
prostration afterwards (arsenic is one of the most powerful stimulants 
for the stomach, but don’t attempt to use it unless the physician pre¬ 
scribes it in severe cases). So we give the following mixture that will 
be found valuable for pain in the stomach and bowels, and many 
times it will remove obstructions that cold has caused. At the same 
time when the remedy is used, at night a hot brick or something of the 
kind should be put to the feet. If you have eaten too much or eaten 
a rich meal that has brought on an attack of dyspepsia, it will be well 
to have a cupful of this tea ready and drink about half of it 18 minutes 
before meals, the balance just before you sit down to the table, and 
do not take any other liquid till digestion is over. You can follow this 
up for several days or weeks if necessary, as it stimulates the stomach, 
helps to digest the food and prevents any gas accumulating, which 


MEDICAL DEPARTMENT. 


421 


is a cause of “belching wind” from the stomach; in fact, this tea 
tones up the whole system: It is much better than any other stimu¬ 
lant and a good thing to take just before going into the extreme cold. 
It is made as follows: One ounce of cayenne pepper, 1 lb of the bark 
of bayberry, y 2 lb of hemlock bark, 1 ounce of clover, y 2 lb of ginger 
root. Take for a dose y 2 teaspoonful in a teaspoonful of sugar and 
pour over them a half teacupful of boiling water. Fill the teacup with 
milk or hot water. 


DRUNKENNESS CURE.—The above remedy, if taken when a man 
has an appetite for strong drinks, will cure a man of drunkenenss, if 
he will then stay away from the plaee where intoxicating drinks are 
sold. 


ERYSIPELAS— Cause .—Exposure to sudden changes of cold and heat, 
which close up the pores and prevent perspiration. 

Symptoms .—Preceded by cold shivering, with alternately flushing 
and fevers, accompanied with drowsiness and delirium. 

Treatment .—Wash the affected parts with soap and apply a solution 
of one part carbolic acid and 19 parts alcohol. Vaseline can be used 
instead of alcohol. 

FELON —Treatment No. 1 .—A hot water poultice is recommended as 
excellent. Soak a piece of cotton in extremely hot water and apply 
to the sore. A plaster of shoemaker’s w-ax is another good way. 

Treatment No. 2 .—An effective remedy that I have used I give as fol¬ 
low’s: Mix lard and gunpowder so as to form a paste (make gunpow¬ 
der fine), and apply to the felon. This remedy may seem nearly as 
painful as the felon, but it will cure the felon; it cured mine in a 
short time. 

Treatment No. 3 .—A good remedy is made by taking 2 ounces of 
Venice turpentine into which put a teaspoonful of water and stir until 
it becomes thickened; spread this on a piece of linen and wrap it 
around the finger. This is a good and quick remedy if the case is 
recent 

Treatment No. 4-—Here is a remedy that has been tried and proved 
good. It is to take clay from an old log house, make a poultice of it 
with spirits of camphor. 

Treatment No. 5 .—If matter has not already formed, a poultice made 
of poke root, by its absorbing properties, will bring it to a head and 
save much pain. 





422 


MEDICAL DEPARTMENT. 


FEVER— Cause .—The cause of fevers are varied. In all fevers such 
as typhoid, scarlet, intermittent or typhus, it is well to send for the 
family doctor. 

Symptoms .—Irregular chills and heats, with excessive restlessness 
and a soreness of the neck and back denote the approach. Increased 
heat, headache, a confused state of mind, an adverseness to exertion 
and desire for quietness show the forming of fever. 

Treatment .—As stated before, it is only our purpose to give simple and 
home remedies. This we shall endeavor to do fully, in ordinary cases 
of fever, and partly in more serious ones. For remittant fever or ague, 
see “Chills and Fever” in the index. See the treatment under this head. 

In Scarlet Fever, w T hich is a contagious disease, the object of most 
importance is to take care and avoid any spreading of the disease. A 
simple cure for this is to give warm lemonade in which has been dis¬ 
solved gum arabic. A cloth wrung out in hot water if applied to the 
stomach and replaced with another as soon as it becomes cold will 
afford relief. 

In Typhoid Fever, which is contagious, the symptoms are similar to 
the ordinary fever, only more apparent. The feeling of indisposition 
is more marked, and the mental derangement more severe. 

Treatment .—Milk is the only diet in excessive fever, and if brought to 
the boiling point and drank hot, will help to allay fever. A friend and 
neighbor of mine gives the following experience which is valuable and 
trustworthy: “From my experience of three months’ sickness in the 
summer of 1897, I learned that the only treatment given by the doctors 
for this disease is cold baths. I was severely attacked, my tempera¬ 
ture was extremely high, 107 degrees, and my condition serious for two 
weeks. The only treatment given me was cold water baths. These 
were given every time my temperature recorded 102 degrees. The tem¬ 
perature was taken every two hours and a bath given as frequently 
for nearly ten days. In hospitals a bath is made of ice water, into 
which the patient is plunged. It was impossible for the nurse to get 
me to the bathroom, so I was stripped and wrapped in a sheet in bed 
lying on gum blankets. Water put in a flower sprinkling can, with 
about three pounds of ice melted in it, was poured over me, which, 
though severe, affected a cure. After the water was poured over me, 
I was covered up and allowed to lie in it for about half an hour; then, 
when I had been thoroughly rubbed dry clothes were put on the bed 
and on myself. The necessity of carefully nursing and the essential¬ 
ness of a good nurse are apparent. A tea made by soaking several 
handfuls of black doctor roots in boiling water, after which the water 


MEDICAL DEPAKTMENT. 


423 


strained, if given cold is not disagreeable and unexcelled in allaying 
the fever. The use of this tea has prevailed when others have failed. 
The mouth of the patient should be washed out frequently with water 
and listerine. To prevent the hair from falling out, clip or shave it 
close to the head.” 


FLATULENCY— Cause .—Acid generation of gases in the stomach. 

Symptoms .—Belching of a sour and disagreeable taste from the 
stomaeh. 

Treatment .—A simple treatment for heart-burn or flatulence is to 
break off the head of a mateh and chew the wood part; swallow the 
saliva. Try it. I was troubled with flatulency wdien traveling in the 
State of New Jersey, w T hen I was recommended to try this. It relieved 
me at once of the trouble, and has never failed me since. A glass of 
buttermilk is another good remedy. Another good cure is to take a 
glass of water and dissolve one to three teaspoonfuls of magnesia in it 
and drink contents. This disease is frequent in dyspepsia. 


GALL STONE— Cause .—Formation of hard substances called gravel 
in the gall-bladder. 

Symptoms .—Pain in the region of the liver. The stones cause the pain 
by passing from the gall bladder through the gall duct into the intes¬ 
tines. The pain is acute. The stones pass at stool. 

Treatment .—Exercise in the open air when not too severe pains 
are prevalent. When severe pains are felt, apply mustard over the 
stomach; consult a good physician. 


GOUT— Cause .—This is caused by high living and excessive use of 
fermented liquors. 

Symptoms .—These are similar to rheumatism, only in this the parts 
affected are the small joints, whereas, the large joints are affected by 
rheumatism. The affected part becomes extremely sensitive; the joint 
cannot be moved without extreme pain. The joints of the feet are 
those principally attacked. 

Treatment .—Hold the affected parts in cold water for a period of 
several minutes, and repeat frequently. A poultice of vinegar and bran 
if applied warm is a benefit. Keep the bowels loose and pay special 
attention to diet. These will restore your health all right. 

An old English cure is to take one piece of a cluster of garlic. This 
is sure, even in severe cases. 





424 


MEDICAL DEPARTMENT. 


GRAVEL— Cause. —Small, stony substances forming in the kidneys or 
bladder, and passed in the water cause this. To avoid gravel, keep the 
urinary organs in a healthy state. 

Symptoms .—Pain in the bladder before urinating; blood}* urine and 
a constant desire to urinate. Pain is felt in the small of the back 
if the stones are in the kidneys. 

Treatment .—A tea made of a handful of smart-weed in two-thirds of 
a cup of water and one-third of a cup of gin will cause the gravel to 
pass away. The juice of red onions, if drank in the morning and 
evening for three days, in half teacupful quantities will effect a cure. 
Be careful to avoid all intoxicants, and drink only soft water, lemon¬ 
ade, soda water and similar drinks, avoiding sugar and fat meats. 


HAY FEVER— Cause .—This is a form of asthma and occurs about 
hay harvest. It is caused by a flower dust or grain dust getting into 
the bronchial tubes. 

Symptoms .—A burning sensation in the throat and difficulty of 
breathing are the symptoms of this disease. 

Treatment .—A teaspoonful of paregoric at bed-time is a simple cure. 
A grain of quinine is good is taken morning and evening. 


HEADACHE— Cause .—Disordered organs of digestion; a sluggish 
condition of the bowels; straining of the eyes and worry. 

Treatment .—Take % of a quart of water, 1 tablespoonful of salt and 
one ounce each of hartshorn and spirits of camphor. Mix well, wet a 
rag in it and apply to the forehead. For bilious headache, see “Bil¬ 
iousness.” 


HEARTBURN.—See “Flatulence.” 


HEART DISEASE— Cause .—Worriment and trouble generally. 

Symptoms .—Breathing extremely short, stifing and excessive palpita¬ 
tions; mental disturbances, are symptoms of any disease of the heart. 

Treatment .—Buttermilk will be found excellent for this. All liquors, 
tea, coffee, and tobacco in all forms must be avoided. A mustard poul¬ 
tice applied to the breast and back, with hot applications to the feet, 
is effectual for extreme palpitation. 


HEMORRHAGE.—See “Accidents and Emergencies.” 







MEDICAL DEPARTMENT. 


425 


HERNIA; RUPTURE— Cause .—A displacement of any of the internal 
organs is rupture. Internal pressure and straining cause this: It 
occurs more frequently in children and aged persons. 

Treatment .—First of all, replace the protruding parts if possible. The 
aid of a surgeon should be sought. The bowels must be emptied by 
giving a dose or two of a tablespoonful of both sweet and castor oil, 
into which has been put 1 or 2 drops of croton oil; repeat every 2 hours 
till bowels are moved. Poultices of elm bark can be put on after the 
tumor is replaced. A truss should be worn in serious cases. 


INDIGESTION.—See “Dyspepsia.” 

KIDNEY TROUBLE.—A weakness is felt in small of the back. 

Many people use with success ten to twelve drops of Juniper Oil sev¬ 
eral times a day. If taken with caution it will cure or aid many per¬ 
sons where other remedies fail. 

A good remedy to use is Dandelion Root Tea. 


LA GRIPPE.—The epidemic of this disease during 1898 in the United 
States will be remembered. Most persons attacked with this lose their 
appetite, get chilly and debilitated; fever is present. Not many per¬ 
sons are attacked the same way. A severe headache is experienced by 
many. Sometimes “grip” last only a few days and sometimes many 
weeks. I was successful in sweating it out of me when I had an attack. 
It sometimes ends in diarrhoea. Use freely of quinine, and keep the 
bowels open. 


MALARIA.—The best thing for this is to keep the stomach and bowels 
in good condition, because often the disease originates in the stomach: 
when the organ is able to do its work a person seldom gets malaria 
or anything of the kind. After a cure is found from any source or by 
using any of the malarial treatments in this book, it can be kept out 
of the system if you get ten or fifteen cents’ worth of Phosphate of 
Soda, which can be secured at any drug store, and take one teaspoonful 
in half a glass of hot water before meals. This works on the liver and 
bowels, and if it is found that a teaspoonful before each meal is too 
much, it is well to take a teaspoonful just before breakfast. It is some¬ 
thing harmless and recommended by the best doctors, and will hurt 
no one. By getting the name of Phosphate of Soda from this book 
and asking for that in the drug store, fifteen cents will buy as much 






426 


MEDICAL DEPARTMENT. 


as you get for thirty or forty cents if the doctor gives you a prescrip¬ 
tion for the same. I use this myself and can recommend it. 

It is known only among the best physicians that ammonia will kill 
the germs of malaria. Take three drops of ammonia in a little water 
half an hour after each meal. Large quantities of ammonia of course 
would be injurious, but taken in this quantity it is one of the best medi¬ 
cines for malaria and has cured severe cases. A trial of this will con¬ 
vince any malarial sufferer that it is an excellent remedy. 


MEASLES.— Cause .—hnis disease is confined principally to children. 
Grown persons seldom get it. It is contagious. 

Symptoms. —Sighing, signs of severe cold in the head, sneezing and 
runnings from the nose and eyes are the primary symptoms of measles. 
Restlessness and a cough, and indisposition to eat are shown by the 
child. About four days after their appearance a red rash comes over 
the child’s face, neck and body. 

Treatment .—As a relief for the cough give flaxseed tea, or a decoction 
of slippery elm bark with a little lemon juice. This disease requires 
more care than medicine. Give light food and keep the child in a 
warm bed. Give plenty of cold water. Sponge the body occasionally 
with water to which there is added a little vinegar. A mixture of sul¬ 
phur and camphor is a good preventure. 


MUMPS.— Cause .—This sometimes follows measles. It is caused by 
a swelling of the glands under the ear and lawer jaw. 

Symptoms .—At first fever, then stiffness of the neck and jaw, swelling 
and a general soreness of the jaw. It develops in four or five days 
and then begins to disappear. 

Treatment .—Care for the child as in measles. If very painful give a 
dose of paregoric. Cause the child to sweat by giving pennyroyal, pep¬ 
permint or catnip tea. Another cure is to bathe the feet with camphor 
water. A hot poultice of commeal or bread and milk is excellent. 


NETTLERASH, or HIVES.— Cause .—A disordered stomach causes 
this. Another cause is impure blood. In children it is called rash; 
and in adults, hives. 

Symptoms .—No symptoms appear, generally. Red marks as big as a 
ten cent piece appear suddenly and itch severely, with a burning or 
stinging sensation. 

Treatment .—Wheat flour spread over the blotches is an excellent rem¬ 
edy. Give freely also of saffron, sage or sassafras tea. Bathe in cam- 





MEDICAL DEPAETMENT. 


427 

phor water. Use a purgative to cleanse the bowels. The bath can be 
in saleratus water. 


NEURALGIA.— Cause .—Mental depression, excessive exercise and an 
impoverished condition of the blood are causes of neuralgia, w r hich 
though not confined to the head, is more frequent there. Cold is es¬ 
pecially conducive to neuralgia. 

Symptoms. —Sudden, sharp and piercing pains in the parts. The mus¬ 
cles are the parts usually affected. 

Treatment No. 1 .—Take three grains of quinine three times a day. 
Bathe the parts in salt water. 

Treatment No. 2 .—Make a bag of hops and heat it on top of the stove 
and apply to the affected part. Heat when cold and repeat until relief 
is found. A Seidlitz powder is also good. 

Treatment No. 3 .—Relief may be found in taking a Seidlitz powder, 
and bathing the parts with hot vinegar. 

PILES.—Piles are generally situated at the extreme end of the rec¬ 
tum, but sometimes they are situated up so far that they cannot be 
seen. 

Cause .—Congestion of the liver is one cause of piles; in fact anything 
that prevents the free circulation of the blood will cause piles. Keep 
the bowels and system in a healthy condition and have no piles. Cos¬ 
tiveness many times brings on piles, so by regular habits which tend 
to prevent constipation or costiveness may prevent piles. 

Treatment .—A simple and effective remedy many times is to make 
a salve of hog’s lard and a small proportion of turpentine and apply 
to the itching piles. 

An acquaintance of mine used % tablespoonful of glycerine morning 
and evening. This is taken inwardly and is not an unpleasant medi¬ 
cine. It seems to have healing qualities that do the work. 

Simply introducing tallow into the rectum will sometimes prove ben¬ 
eficial in piles. In fact, it seems that any kind of grease or oil is good. 

Another remedy that is often effective is made by putting y 2 oz. of sul¬ 
phur in y 2 tin of milk. Drink every day till relieved. 

Jimpson (or Stramonium) leaves bruised and simmered in lard and 
a little Scotch snuff mixed with it is an effective remedy. Use as an 
ointment. Oyster shells burned, pulverized and mixed with unsalted 
lard has proved a good remedy to be used externally. 

For internal piles, get the system in good condition—quit living high. 
Take a scant tcaspoonful of a mixture of equal parts cream of tartar 




428 


MEDICAL DEPARTMENT. 


and flour of sulphur once a day, and take each day a little elder flower 
and mullen tea—mix these two for tea. 


PLEURISY.— Cause .—Pleurisy is caused by cold, getting wet feet, 
exposure to rain; rheumatism, etc., often cause inflammation of a light 
character. In pleurisy the blood is driven internally, causing conges¬ 
tion upon the membrane called Pleura. The whole body should be 
relaxed and this will remove obstructions, and an equal circulation will 
be maintained. Heat should be applied to the surface until nature 
is able to carry on her work. The disease should be checked at once. 

Symptoms .—Pleurisy is an inflammation of the membrane covering 
the lungs. It is attended with sharp pains in the side, with a quick and 
hard pulse and difficult breathing. It is also generally attended with 
fever, and many times it begins with a chill. The pain is generally 
confined to one point, near the short ribs. The pain gradually extends 
upward and many times attended with a cough. Sometimes the ex¬ 
pectoration is mingled with blood. 

Treatment .—One of the first essential things to be done is to prepare 
the system for an emetic. The patient should by all means have an 
emetic, and to prepare the system for this, gave the patient a tea made 
of boneset, Pleruisy Root, and Blood Root. Take a small handful of 
Boneset, and a medium sized handful of Pleurisy Root, and the same 
amount of Blood Root; then follow with an emetic composed of ipecac 
and lobelia. This should be given with the herb tea. The patient is 
to be kept sweating for 10 or 12 hours, and then a cathartic ought to 
be given. This treatment is for the first- stages of pleurisy, but the 
chronic form should not be treated quite so severe. An emetic should 
be given not oftener than once a w r eek in chronic pleurisy, and the 
lower extremities of the body should be bathed in strong salt water 
and rubbed well every day. 


PNEUMONIA OR INFLAMMATION OF THE LUNGS.—The word 
Pneumonia comes from the Greek werd Pneumon, meaning the lungs. 
Sometimes this will involve both sides, but sometimes only one side 
of the lungs. It is generally confined to the one side of the lungs. 

Causes .—A person exposed to drafts of air, cold feet, and especially 
so if in a perspiration, is liable to this disease. One is more liable to it 
in winter or change of spring than at any other time. 

Symptoms .—The lungs become inflamed, like in other diseases of any 
inflammatory character, beginning with a chill and sometimes followed 




MEDICAL DEPARTMENT. 


429 


with fever, sometimes vomiting, just according to the severity of the 
case. It will be difficult to take full breaths or to take them often. 
There is a tightness across the chest, and a slight expectoration some¬ 
times mixed with blood. At this time you cannot have any confidence 
in the pulse, because it will vary, and the tongue will become dark and • 
dry. If the tongue has a dry and glossy appearance, it may be con¬ 
sidered dangerous sj^mptoms. 

Treatment. —At the first, the treatment of this disease may be the 
same as pleurisy; continue if possible a free perspiration, soak the feet 
in hot water and at once go for a physician. 


QUINSY.— Cause. —Exposure and cold brings this on. It is very simi¬ 
lar to bronchitis. It subsides on the sixth or seventh day. 

Symptoms. —xVbscesses form on the tonsils, which burst, and an en¬ 
largement of the tonsils is noticed. It commences with a light feverish 
attack, pain and swelling of the tonsils. 

Treatment No. 1. —One of the surest remedies, and one tried by an 
ironworker in our town, who was subject to frequent attacks of this 
complaint, is to cook some onions and tie them on the neck. Inhaling 
steam is sometimes effectual. 

Treatment No. 2. —Here is a simple remedy. Boil, with enough vine¬ 
gar to cover, about two quarts of oats, put this in a rag and place upon 
the neck. Keep the oats steaming hot. 

Treatment No. 3. —Baking Soda.—This is excellent; take same way 
as for sore throat; about y 4 teaspoonful dissolved in the mouth. Re¬ 
peat frequently. 


RHEUMATISM.— Symptoms. —There are two forms, acute, the first 
stage, and chronic, the second stage. Chronic means lingering. In the 
acute the bowels are bound and the skin dry and hot, sometimes cov¬ 
ered with sweats. There are sharp pains in the hips, joints, muscles, 
ankles, knees, and sometimes extending over the whole body. 

The chronic form is not accompanied by fever, but the joints are 
swollen and stiff; sometimes the joints become enlarged. 

Cause. —Rheumatism is caused by morbid blood passing through the 
system, by too much exertion, by exposure to damp and cold, and 
sometimes it is hereditary. 

Treatment No. 1. —Sometimes it is necessary to use internal and ex¬ 
ternal remedies. 

We give the two kinds of remedies here, which can be used at the 




430 


MEDICAL DEPARTMENT. 


same time. The first remedy externally and the second remedy inter¬ 
nally. The external remedy has alone cured many bad cases of rheuma¬ 
tism, and the internal remedy has cured many cases without the ex¬ 
ternal remedy. However, in a bad case of rheumatism the two, used as 
directed, at the same time, will surely effect a cure, if any remedy has 
ever been given to cure rheumatism. The external remedy is used three 
or four times daily, rubbing it in well and rubbing toward the body. 
This liniment, as it may be called, is made by taking one tablespoonful 
of sassafras oil, 7 tablespoonfuls of chloroform, 7% tablespoonfuls of 
camphor and 8 tablespoonfuls of olive oil. In mixing this, put the oil 
of sassafras and olive oil together, add the spirits of camphor and, 
after shaking this well, put in the chloroform. This should always be 
kept corked tight so that the chloroform does not evaporate. 

The most excellent internal remedy is made by taking 2 ounces of 
salt peter, 2 ounces of sulphur, y 2 ounce of nutmegs, 2 ounces of syrup 
or molasses, y 2 ounce of colchicum seed or root, and 5-6 ounce of gum 
guaiac. Dose for an adult is one teaspoonful every two hours. If the 
bowels begin to move freely it should be taken only three or four times 
a day until cured. These remedies need not be doubted, because they 
have been long used, and if taken as directed, will often effect a cure 
when nothing else will help. 

Treatment No. 2 .—The oil of turpentine is another good remedy for 
rheumatism in the joints, and this will be proved if you wash your 
hands with the oil of turpentine; you will find that there is a pricking 
sensation left upon the knuckles, which shows that the oil has an ex¬ 
citing action. 

Treatment No. 3 .—Try the following and see the quick relief, bathing 
the parts affected: Mix 2 ounces of camphor or 2 ounces of skunk’s 
oil, whichever is the handiest, with 7 ounces of kerosene. Put this on 
freely and heat by the hot stove the parts affected. 

Treatment No. 4.—OINTMENT FOR RHEUMATISM, LAME BACK, 
SPRAINS, etc. 

Take three large live toads, drop them into boiling w~ater and cook 
till soft. Take them out of the w T ater and boil dowm to one-third pint 
and then add three-fourths of a pound of unsalted butter and let sim¬ 
mer, then add 1 y 2 ounces of tincture of ammonia. This is rough on the 
toads, but it will kill them as quickly as any way and the ointment will 
be found effective. 

Treatment No. 5. Poke root and poke berries are excellent remedies 
for rheumatism. Use the berries in whisky. Put a handful of berries 


MEDICAL DEPxMRTMENT. 


431 


in a pint of pure whisky and take a tablespoonful two or three times a 
day. The root, if used, is burned to a cinder and put in the whisky; 
2-3 of a tablespoonful taken three times a day. If it causes dizziness, 
use less frequently. 

Treatment No. 6 .—An effectual remedy for bathing the joints will be 
found in mixing 1-3 pound of cayenne pepper with 1 pint of pure al¬ 
cohol. 


RUPTURE.—See “Hernia.” 


SCARLET FEVER.—See “Fever.” 


SCROFULA.— Cause .—These sores seem to be hereditary. In children 
the glands of the neck, chest and stomach are the places to find these 
sores. 

Symptoms .—The skin is dry and has an unpleasant odor. The eyelids 
are often attacked and become red and inflamed. 

Treatment .—One of the best remedies for this disease is to bathe in 
salt water and drink frequently of salt water to keep the bowels loose. 

To effect a cure make a mush, taking 2 ounces of licorice root, iy 2 
ounces of cream of tartar, 2 ounces of sulphur and 1 y 2 ounces of 
saltpeter. Take 2-3 of a teaspoonful before meals for three days; cease 
three days, then take during the next three days y 3 teaspoonful before 
each meal; continue this (missing every second three days) till cured. 


SMALLPOX DISINFECTANT.—One-half gallon of vinegar, one pint 
of molasses. Mix and sprinkle on red hot charcoal. 


SPRAINS.—See “Accidents and Emergencies.” 

Tincture of arnica, twice as much water as arnica, if rubbed on the 
sprain is a good lotion. 

Another good remedy is to mix a quart of cider vinegar, one pint of 
turpentine and y> dozen of beaten eggs. 

The white of an egg and a piece of alum beaten together make a 
good liniment for sprains. 

TEETHING.—Children experience much pain in the mouth during 
teething, especially when the tooth is making its way through the 
gum. The child becomes fretful and peevish. Teething commences 
about the fifth or sixth month and continues until the sixteenth. At 








432 


MEDICAL DEPARTMENT. 


the commencement of teething the child’s mouth becomes feverish, 
saliva runs from the mouth, the skin becomes hot and the gums very 
tender. The child’s inclination is to put everything into its mouth. 
So a rubber ring of about an inch in thickness should be given the 
child to bite on. Teething is more troublesome in summer on account 
of bowel complaints occurring at this time. 

Treatment. —A little paregoric to cause the child to sleep should be 
given. If the bowels are disordered and there is fever, give 2-3 of a 
tablespoonful of castor oil with 20 or 25 drops of paregoric. At this 
time the important thing is to keep the bowels open. This can be done 
with castor oil. 


TETTER.— Cause. —This affection is very common and is caused by 
impure blood. It is a “breaking out” on the skin. 

Symptoms .—It appears on the back of the hands and different parts 
of the body. Scabs form on the affected parts. It appears in the 
form of small vesicles, which break and discharge. The discharge is 
a thin corrosive and irritating fluid which occasions itching. 

Treatment No. 1. —Wash the affected parts with a solution of one ounce 
each of yellow-dock root and blood root, mashed and bruised, and put 
into 1-3 pint of good vinegar and 1-3 pint of alcohol. Let this stand 
about two weeks before using. This is also good for ringworms. 

Treatment No. 2. —Wet gunpowder if smeared on the sores two or three 
times a day for several days will effect a cure. Care should be taken 
not to make this too strong. 


TONSILITIS.— Cause. —This is a forerunner of diphtheria. It is the 
last stage before diphtheria is reached. It is caused by enlarged ton¬ 
sils. 

Symptoms. —Enlarged and inflamed tonsils are the symptoms. 

Treatment. —One of the best remedies for this is the one I gave under 
“Diphtheria;” gargle the throat with listerine, one tablespoonful of 
listerine in three of water. 


ULCERS AND FEVER SORES.— Cause. —Bad blood. 

Symptoms. —Their appearance on almost any part of the body. 

Treatment. —Apply elm poultice. A dry application is sometimes bet¬ 
ter than a wet one. Flour, or pulverized chalk, sprinkled on the sores 
is excellent. For ulcers of long standing, a blood purifier should be 
taken. A tea of burdock, sassafras roots, or elder flower, taking a 






MEDICAL DEPARTMENT. 


433 


wineglassful at a time, will purify the blood. To each pint of this add 
a drachm of iodide of potassium. 


WATER BRASH.— Cause .—This is caused by emotions of the mind 
or cold applied to the feet. It is the accumulation of the watery fluid 
in the stomach. Derangement of the stomach and the function of di¬ 
gestion provoke it. 

Symptoms .—A pain similar to heartburn; belchings occur. This hap¬ 
pens frequently to women during pregnancy. 

Treatment .—To cure this a person should diet themselves carefully. 
A good remedy is to take one ounce of senna leaves, one-half ounce 
each of powdered fennel seeds, jalap, and golden seal, two drachms 
of aloes, two-thirds ounce of balsam tulu, place them in a tin cup and 
pour one-half pint of water over them; when cold add enough good 
brandy or whiskey to make a quart. Let stand twenty-four hours; af¬ 
terwards take a tablespoonful every morning before breakfast. This 
is also good for dyspepsia. 


WHOOPING COUGH.— Cause .—This is contagious and is prevalent 
among children, and usually of long duration, appearing in the autumn 
and lasting frequently until spring. 

Symptoms. —Coughing, sneezing, red eyes, dryness of the mouth, fe¬ 
verishness, and often vomiting; one or all of these are signs of the ap¬ 
proach of whooping cough. 

Treatment .—Plain food, warm air and sunshine are necessary for a 
cure. Drafts and damp air should be avoided. A strong tea made of 
the tops of red clover is the most efficient and simplest remedy. A tea 
of chestnut leaves sweetened with sugar is another remedy; take the 
leaves in the fall and dry them or buy them in the drug store if you 
do not have them ready. The inner bark of chestnut trees is also good 
if made into a tea. 

WHOOPING COUGH SYRUP.—Take one-half pint of garlic and on¬ 
ions sliced with half a pint of sweet oil, set them on the fire and let 
them simmer to get out the juice, then strain and add one-half pint 
of honey, also two-thirds ounce of spirits of camphor and two table¬ 
spoonfuls of paregoric. It should be bottled and corked tight. For 
a dose, give one-half tablespoonful three times daily to a child of two 
and a half to three and a half years old. 


WORMS.—To give symptoms by which one can always tell the pres¬ 
ence of worms is almost needless, but if the breath is disagreeable, 





434 


MEDICAL DEPARTMENT. 


upper lip swollen in the morning, nose itching, the urine milky white, 
appetite craving at times and other times you loathe food, it will be 
well to take some worm medicine. 

A mild cathartic will not come amiss. I know no better worm medi¬ 
cine than the following: Equal quantities of American worm seed, 
manna, senna leaf and Carolina pink root; take one ounce of each, 
bruise well and pour over them one quart of boiling water. Just let 
steep without boiling. A child six years old can take one-half cupful 
before meals, until the bowels move freely. 


THE PROPERTIES OF MEDICINES ARE EX¬ 
PRESSED BY THE FOLLOWING TERMS. 


An absorbent is a medicine which is given to destroy acidities in the 
stomach; magnesia is an absorbent. 

An alterative is a medicine, such as sulphur, sarsaparilla, etc., which 
restores health to our constitutions, without producing any sensible 
effect. 

An analeptic is a medicine, such as bark, gentian, etc., that restores 
the health which has been lost by sickness. 

An anodyne is a medicine that relieves pain. It is divided into three 
kinds, narcotics, paregorics, hypnotics; camphor, although a narcotic, 
is a good anodyne. 

An antibilious is a medicine, such as calomel, etc., that is used in 
bilious affections. 

An aperient, as dandelion root, etc., moves the bowels gently. 

An astringent is a medicine, such as galls, oak bark, etc., that dimin¬ 
ishes excessive discharges, contracts the fibres of the body and acts 
indirectly as tonics. 

A balsamic is a medicine which soothes, as Peruvian balsam, Tolu, etc. 

A cathartic is a strong purgative medicine, such as jalap, etc. 

A cordial is a warming medicine, such as aromatic confection. 

A demulcent, such as linseed tea, etc., corrects acrimony, soften parts 
by covering their surfaces with a mild and adhesive matter, and dimin¬ 
ishes irritation. 

A diuretic, such as squills, etc., acts upon the kidneys and bladder 
and increases the flow of urine. 

An emetic, such as blood-root, mustard, etc., causes vomiting, or the 
discharge of the contents of the stomach. 




MEDICAL DEPARTMENT. 


435 


An emollient is a remedy, such as palm oil, spermaceti, etc., used ex¬ 
ternally to soften the parts to which it is applied. 

An expectorant is a medicine, such as ipecacuanha, that increases ex¬ 
pectoration, or discharges from the bronchial tubes. 

A laxative is a medicine, as manna, etc., which causes the bowels to 
act rather more than natural. 

A narcotic is a medicine, such as opium, etc., which allays pain and 
causes sleep or stupor. 

A paregoric is a medicine, such as compound tincture of camphor, 
which actually eases pain. 

A purgative is a medicine, such as sena, etc., that promotes the 
evacuation of the bowels. 

A sedative is a medicine, such as fox-glove, etc., which destroys sen¬ 
sation, so as to compose, and depresses the nervous energy. 

A stimulant is a medicine, such as savin, being an external stimulant, 
and sassafras, being an internal stimulant, which increases the action 
of the heart and arteries, or the energy of the parts to which the stimu¬ 
lant is applied. 

A styptic is a medicine, such as kino, etc., that prevents the effusion 
of blood and constricts the surface of a part. 

A tonic, such as chamomile, etc., improves the tone of the system, 
gives strength to our constitutions, and restores the natural energies. 


VARIOUS CURES. 


SICK HEADACHE.—This arises from overloading the stomach or 
acids in the stomach. If it is not from overeating, drink some hot 
herb tea, and at the same time soak the feet in hot water for about 
twenty-five minutes. Get into bed then and cover up warm, sweating 
for an hour or more. Relief wfill soon follow. If food has been taken 
into the stomach, which causes the sick-headache, an emetic should 
be used. This emetic can be made by taking equal parts of lobelia 
and ipecacuanha, also put in blood-root one-half the amount as one of 
the other parts. Pulverize each one separately and mix them thor¬ 
oughly. It will only take about half a teaspoonful every eighteen 
minutes in some warm tea, such as pennyroyal or boneset. Between 
these doses you should take, until you get a free and full evacuation 
of the contents of the stomach, pennyroyal or boneset tea, drinking 
it hot. 




436 


MEDICAL DEPARTMENT. 


HEADACHES THAT ARE PERIODICAL—Some persons have head¬ 
aches coming 1 on at periods, every few weeks or every two or three 
months. These headache periods last sometimes several days and are 
accompanied with nausea and many times with vomiting. These head¬ 
aches arise from various causes and a doctor should be consulted. 
Here is a simple remedy which has been tried many times and proved 
a cure in cases of sick headache. Powder finely two teaspoonfuls of 
charcoal, drink it in half a tumblerful of water. I have learned of this 
great remedy, though simple, from many persons who have used it in 
cases of sick headache. Many times when headache has been caused 
by eating too freely of cabbage, pork, etc., the nervousness will be 
allayed by taking a cup of tea in the evening with a small slice of 
bread and try to get to sleep. If teas are taken for an emetic so as 
to compel vomiting, a good remedy to bring the stomach back to its 
healthy action is the following mixture: Crumble a piece of dry bread 
into a cup, put in a little butter, pepper and salt to suit the taste, pour 
boiling water over it and drink it. 

Coffee as a Cure .—One man says he prefers a mixture of two parts 
of Mocha and one part Martinique. He puts about three drachms of this 
in a tumbler of cold water and let them strain and infuse over night. 
The next morning, after straining, the infusion is taken on an empty 
stomach the first thing after getting up. This medical authority cites 
many cases of kidney and liver colics, diabetes, nervous headaches, etc., 
which, though rebellious in all other treatment for years, soon yielded 
to the green coffee infusion. The remedy is a very simple one and 
well worthy of a trial. Another use of coffee medicinally is in nausea 
and retching. For that purpose a strong infusion is made of the ber¬ 
ries which have been ground and roasted, and it is sipped while very 
hot. 


COUGH CLTRE.—Take one-half ounce of elecampane, one ounce of 
hoarhound, one ounce of wild cherry; put one quart of water over this 
and boil down to one pint; then take one pound of pulverized sugar 
and boil till thick. Take in tablespoonful doses several times a day. 

WARTS, HOTY TO CURE.—Take about one ounce of potash, let it 
stand in the open air until it is slacked and then add pulverized gum 
arabic, put in enough to make a paste so that it does not spread and 
get where it is not wanted. The way to use this is to first pare off the 
dead skin and then the paste should be applied and let remain about 




MEDICAL DEPAETMENT. 


437 


twelve minutes. Then wash this off and soak the wart with sweet oil 
or vinegar, which ever is the handiest. Don’t pull the warts off, but 
let nature remove them and there will be no danger of catching cold. 
Sometimes one application will not cure, but several times using will 
effect a cure. 


CORN CURE, No. I .—A remedy that has been tried and proved a cure 
in many cases; in fact, will cure almost every case; cut a piece of lemon, 
nick it and tie the same on the toe that has the corn, putting the pulp 
over the corn so that it will stay at its place over night, and in many 
cases the corn can be removed in the morning. If one application will 
not cure two or three will. 

No. 2 .—Many persons touch the corn with acetic acid morning and 
night for about six days, and the corn will be cured. 

No. 3 .—Wet them several times during the day with hartshorn. A 
sure cure. 

No. 4-—CORN SALVE.—Salicylic acid, two parts; collodion, sixteen 
parts; lactic acid, two parts; to be made into a salve, and a sure cure 
for corns. 


SORE EYES.—Apply the juice of the root of common rhubarb to sore 
eyes, which will many times effect a cure. 

Another good remedy is to use burned alum. Mix it with the white 
of an egg, place between two linen cloths and lay it upon the eyes. 
When any of these remedies are applied for sore eyes, do not forget 
to take cream of tartar and salts, equal parts, and about a teaspoonful 
at a time, to cleanse the blood. 

By scraping raw potatoes fine and placing the same upon sore eyes 
will be effectual, or a poultice made of slippery elm will be found ex¬ 
cellent. 


FOR THE EYES.—The following is a soothing lotion to be applied 
with an eye bath several times a day: One grain borax, one ounce cam¬ 
phor water. 


EARACHE CURE.—Put two ounces of dried arnica flowers into two 
small bags. Put half a pint of whiskey into a small saucepan on the 
stove, and when it is heated dip one of the bags into it; apply to the 
ear of the sufferer. As soon as one bag begins to cool, change it for 
the other bag which is heating in the whiskey. 






438 


MEDICAL DEPARTMENT. 


TO RESTORE THE VOICE.—If a piece of anchovy be eaten, it will 
almost instantly restore the voice to any one who has become hoarse 
by loud speaking or singing. 

PRICED Y HEAT.—Mix wheat bran in a large quantity with cold or 
lukewarm water. Bathe in this twice a day. When this annoyance 
appears on the neck, arms, face, etc., bathe the part affected and it 
will not spread. If it should happen to spread, continue the bath, and 
it will certainly be cured. This is an excellent cure for children that 
have prickly heat. 


FEVER SORES.—Every one knows what sweet clover is; it grows 
with the grass, and if stewed with lard, with a little white turpentine 
and bees wax, equal parts, and applied to the sore, will be found val¬ 
uable and effect a cure. 

Take two and one-half ounces of honey, two ounces of spirits of tur¬ 
pentine; simmer on a slow fire; let them cool and then add a small 
lump of camphor gum. Simmer again and apply to the sores; it will 
be effective. 


TARTAR ON THE TEETH.—Mix thoroughly one-half ounce of wa¬ 
ter, one ounce of honey, one-half ounce of muriatic acid. Wet a tooth 
brush well with this solution, and rub the affected teeth. This will 
cleanse the teeth quickly; then rinse the mouth out with water, so 
that the acid may not affect the good teeth. This can be relied upon. 

TOOTHACHE.—The most complete and speedy cure for toothache is 
to pour a few drops of compound tincture of benzoin on cotton and 
press it into the cavity of the tooth. 


BAD BREATH.—A temporary relief for this is to weaken in twelve 
parts of water, one part of bromo chloralum. Gargle and swallow a 
little. This is excellent when bad breath is caused by decayed teeth, 
catarrh or diseased stomach. 


FOR DISEASED GUMS.—Any one’s gums can be kept from getting 
diseased if the teeth and gums are attended to rightly; but after the 
gums are diseased use the following recipe, which is to be made into 
a paste and rubbed on the gums: Two parts glycerine, one part burnt 
alum powdered, and two parts golden seal. 









PURITY* 


(439) 


























































440 


MEDICAL DEPARTMENT. 


FEMALE DEBILITY, 


In the days of long ago such a thing as feeble, debilitated girls or 
women was not known; the reasons were that they knew nothing of 
exciting novel reading, did not indulge in stimulants, did not w T ear 
thin-soled shoes, tight clothing, nor practice many other things which 
cause debilitated females organism; but since rich food, stimulating 
drinks, late hours, impure thoughts, irregular habits, thin clothing, 
and other unnatural practices are indulged in, the female organism, 
as well as the male, has given way to disease. 

Mothers, give advice to your daughters at the proper time. Think 
of what may be a neglected girl’s future. 

A sound mind certainly depends on a body that is not unhealthy, 
and proper care is a great necessity at the periods of first sicknesses, 
because the happiness which follows depends on proper care taken 
at this period of a girl’s life. It is a mother’s duty, or any one’s duty 
who has girls entrusted in her care, to instruct them to take proper 
care at this time and to know nature’s laws. Throw all false modesty 
to the winds. “Know thyself,” says the adage. 

Good advice given by one who is able to administer it, and if fol¬ 
lowed, is worth more than all the medicine. * 

We give a few thoughts that we trust will be appreciated by every 
thinking girl or woman. 

“An ounce of prevention is worth a pound of cure.” See that your 
girls understand their nature. It is unwise not to explain and caution 
them against danger. See to it that they are regular in everything 
and excessive in nothing; that about covers all causes of debilities, if 
regularity is combined with plenty of fresh air, proper bathing and 
exercise. Your seemingly strict rules may not always be appreciated 
at the time, but they will when years roll by. 

If debility has come, it may be known by weakness. Debility means 
weakness, and a stimulant is needed. The girl looks pale, especially 
about the nose, lips and ears, with a bluish circle about the eyes, which 
appear rather sunken. This is noted from the fact that the counte¬ 
nance is generally bloated; her friends think her in good health, as she 
appears in good flesh. Her flesh, though is flabby; she feels drowsy, 
dull and languid; she has often a fluttering about the heart,, a de¬ 
ranged stomach and there is nausea. She gets despondent at times. 
Many other unnatural experiences will be prevalent, but every patient 



MEDICAL DEPARTMENT. 


441 


will not experience all these symptoms. Tonics are required, and the 
paleness shows the blood has left the surface, and must be brought 
back; this can be done by friction, heat, etc. Life and vigor must 
be renewed by active exercise. The stomach and heart, being in an 
unnatural state, show a cathartic is needed; soft flesh needs diet that 
is nutritious, and the nerves must be quieted by something in order 
to divert them in another channel. This can be done by traveling, 
agreeable company, pure thoughts, eto. Astringent or strengthening 
injections and washings should be used for any unnatural discharge 
and for cleanliness; cleanliness is next to Godliness. In fact, for 
most all symptoms, bathe in warm water, morning and evening, fol¬ 
lowing with dry rubbing; eat plain food, take plenty of outdoor ex¬ 
ercise; and have good health 


THE SICK ROOM. 


Neatness, cleanliness, reserveness, tidiness, all tend to cheer the sick 
room. It is a nurse’s duty to strive to please, and to use all possible 
effort to avoid anything that will discourage and discomfort. Always 
use neat and fine dishes in serving food to invalids. Never let medi¬ 
cines stand around to attract the patient’s attention and cause him 
to think of their bitterness. Be dainty in preparing the food. Large 
quantities serve to affright the weakened stomach and cause the patient 
to withdraw from even tasting of the food. 

The air in a sick room should be sweet and pure. The temperature 
should be about 65 degrees, and no ill smell whatever should be per¬ 
mitted. Bathe the patient frequently as his condition will allow, and 
be sure to remove all dishes after he has eaten his food. 

Care should be taken not to permit the patient to become dissatis¬ 
fied. It is well for the nurse or person attending the sick one to be 
near at all times and not irritate the patient by compelling him to call 
frequently for anything he may want. The odor of cooking food should 
be excluded from the sick room. Do not argue with a patient. 

Nothing will vex the patient more than to be freuently asking him, 
“how he feels,” “what he wants.” Avoid everything that will irritate 
or disturb a patient. Do not arouse him from sleep, nor discuss similar 
cases. Never make any unnecessary or shocking noises. 

In order to keep the air pure in a sick room it will be necessary to 
open the windows three times a day, taking care that the patient is 




442 


MEDICAL DEPARTMENT. 


protected from being chilled while thus airing the room; and at all 
times and in all seasons of the year one window should be open an 
inch or more during the day and night. Swinging the doors back and 
forth does not create enough current to ventilate the room properly, 
but only agitates the air without purifying it. A draft of air should 
be avoided. There should be a continuous and gradual ventilation. 
Bear in mind that cold air is not necessarily pure. Ventilation is 
needed in winter the same as in summer. 

Sleep is a great medicine to the sick. The more sleep they can get 
the better it is for them, so bear in mind to avoid any noise whatever 
in the sick room. 

Flowers .—Send flowers to your invalid in the morning if you wish 
them appreciated. 

Let the blossoms express a thought. If the dear one is middle aged 
she is sure to look most lovingly upon the bouquet of old fashioned 
flowers. 

Carnations, jonquils, mignonettes, heliotrope and such blooms bring 
up visions of girlhood that are pleasant. 

Never commit the blunder of sending into a sick room pure white 
flowers. They hint of that last long sleep which the bravest of us does 
not care to contemplate. * 

Disinfectants .—A disinfectant is not a cure, nor is it a substitute for 
cleanliness and pure air. Coffee and the like, which smells by burning 
or any other so-called disinfectant does not, on account of its smell 
alone, disinfect the room. They simply overpovcer evil odors. 

A room can be fumigated with sulphur. When you wish to purify a 
room with sulphur, close all the doors so that the fumes cannot escape. 
Two or three pounds of sulphur and a tablespoonful of alcohol added to 
it should be started to burn, and placed in a position so it does not 
burn the carpet, then every one should withdraw from the room. After 
the room has been closed for about ten hours it should be thoroughly 
aired before it is to be occupied. 

Carbolic acid is also a good disinfectant. 

Another good way is to put chloride of lime moistened with an equal 
amount of water and vinegar on a plate; put only a few drops of the 
water and vinegar on the chloride of lime at a time. 



(443) 


































































































MEDICAL DEPARTMENT. 


443 


ALL ABOUT THE BABY* 


HOW TO ATTEND IT AND HOW TO FEED IT SO THAT IT MAY 
GROW UP AND BE A HEALTHY PERSON. 


No one can honestly say that a young infant has much beauty, but 
the mother loves it, and every one is interested in its welfare. Only a 
few days will pass before the friends and relatives will be engaged 
in saying the sweetest things about it; and even its crying a little does 
not displease any one around. 

Babies weigh at birth about seven pounds, but the weight varies 
from six to twelve pounds. If it has a good developed frame, the 
amount of flesh is not so important, as proper food and good digestion 
soon put flesh on. Babies are not unhealthy because they do not have 
much flesh. 

Young children naturally breathe rapidly, the average being from 
forty to forty-five times per minute, and at the end of the first year 
the breathing is about thirty times per minute. It will be noticed that 
the pulse is very rapid in early life. At birth the heart beats 140 times 
per minute, and at the end of the first year the average is from 110 to 
115 beats per minute. The pulse is not so good a guide as in older per¬ 
sons, because a great many circumstances change the rapidity of the 
pulse. 

THE STOMACH AND BOWELS.—Many of the affections in early life 
relate to the stomach and bowels, and for this reason the mother should 
be familiar with that which constitutes healthy action of the stomach 
and bowels. A perfectly healthy child should not vomit or have diarr¬ 
hoea, but if the infant is gaining in weight, sleeps well, does not cry 
excessively, it is not necessary to pay so much attention to these small 
matters. 

It is fortunate that a healthy child will grow in weight without any 
interruption, except for the first few days, when some children will lose 
a little weight. When a baby is gaining in weight it is getting along all 
right. If its weight does not increase there is certainly something 
wrong; and even if the baby does not appear sick to you, if its weight 
is actually growing less, a physician ought to be consulted. It is well 
to systematically weigh children, because by so doing we have one of 
the best guides by which to judge their health; but do not be alarmed 





444 


MEDICAL DEPARTMENT. 


unless the loss of weight is great, because some children in good health 
will lose, but at these times they should be watched. 

A child in good health will generally cut all its teeth without much 
suffering. If the child has a slight fever, is irritable and does not sleep 
at the time of cutting teeth, it can hardly be said that the teeth cause 
the trouble. Many mothers think that this restlessness is caused by 
teething, but this is rarely the case, because the healthy child will 
hardly ever be irritated by teething; but if the child seems ill at this 
period, a physician should be consulted. A child in perfect health may 
not cut its teeth until the eighth or tenth month; however, it may cut 
its first tooth when it is only three months old. 

Arificial food should not be given to infants unless absolutely neces¬ 
sary. A most frequent cause that children do not thrive on food given 
by nature is that the mother is not in good health. It is a difficult 
matter to get any artificial food which has the proper nourishment 
which the infant should have. The reason cow’s milk is not exactly 
what a child should have is that contains too much casein, and this 
casein forms in large clots in the stomach and interferes with digestion. 
If this milk is diluted, the quantity of other ingredients is reduced, 
and the milk is brought below the correct proportion necessary for 
the baby’s health. By this irregular mixture, some ingredients too 
strong and others too weak, the child’s health may be affected sooner 
or later. If cow’s milk is used, always use the milk from one cow. 
Many mothers give condensed milk, but this contains too much sugar, 
therefore it is injurious to digestion; but where natural food cannot 
be given and fresh cow’s milk cannot be secured, it is necessary to give 
condensed milk. Cow’s milk sometimes contains germs of diseases, 
and those germs are mostly found when the milk is bought in large 
cities. In the country this difficulty is overcome by getting fresh milk. 
We should not be constantly dreading the germs, but it is well to take 
precaution by bringing the milk to a boiling point, and thus destroy 
the germs. It is easier to prevent a disease than to cure it after it 
comes, so we give the precautions to mothers to help them to guard 
against giving the child anything that will destroy health. 

Whether or not your child should have artificial food can be deter¬ 
mined by weighing the child, as stated before, to see if it is gaining or 
losing in weight. Never feed a child solid food before it has teeth to 
chew. We may know this by the fact that nature has not given the 
child teeth to enable it to bite solid food. No solid food should be 
given until the child Is at least one year old; before this age it 
is a bad practice to give the child bread crust. Bread does not contain 


MEDICAL DEPARTMENT. 


445 


the proper nourishment; it contains too much starch, and the child 
cannot digest starch during the first six months of its life. It would be 
a safer plan to wait till the child is a year old before giving it any¬ 
thing like this, and not then if in the hot summer months. The habit 
of giving such things as bread crust has cost thousands of lives, because 
physicians often trace back and find such habits were the cause of 
fatal attacks. 

Don’t be afraid to give a child water. This can be given at any time. 
It is of great value, and a crying child during the night can be quieted 
by simply giving it a drink of water. Many persons do not appreciate 
this fact, but it should not be forgotten. It is well to take the pre¬ 
caution to boil the water and leave it cool before giving the child. Do 
not sweeten the water, for by sweetening it you cause the growth of 
germs. 

Nature does not make it the business of the young child to cry; the 
child's business is to eat and sleep. Yielding to a child when it cries 
may prove to be more important than one might at first think, and if 
the child can make any one of the household come to its bidding by 
an earnest cry, it wall do so again. However, this is not a question so 
much of training as one of good health. The child should be fed regu¬ 
larly, and no matter how much crying it does, the meal time should 
not be hastened. Its health demands regular food. It will seem almost 
impossible to keep from yielding to its cries that we know may quiet 
the baby, but we must take into consideration the future health of the 
infant. The stomach of a new-born baby holds only about four table¬ 
spoonfuls, and as often as more than this is attempted to be given the 
child, it will not be digested, and vomiting will often occur. Better 
feed oftener and not quite so much at a time. Even the heart rests 
between beats, and so the stomach ought to have a regular time to rest, 
and for this reason food should not be given irregularly to children, 
even if they do cry. The cry may be the result of too often feeding. 
The child may have a form of dyspepsia, and then by feeding it oftener 
than at the regular times we increase the trouble. The question may 
arise, “How often is it proper to feed the child, and when shall it 
sleep?” The child should have plenty of sleep, sixteen to eighteen 
hours per day when very young; but when it becomes a year old, it 
needs only about fifteen hours each day. A child should, during the 
first week, be fed about every two hours, and only about one table- 
spoonful at a time, but during the second and the third week it should 
be fed a little more at a time and about one time less during the day. 


446 


MEDICAL DEPARTMENT. 


Around the age of five weeks it should be fed from two to three hours 
apart, and about four tablespoonfuls of food at a time; when it gets 
from seven to thirteen weeks old, it should be fed nearly one-quarter 
of a pound each time, and about seven times a day. When the child 
becomes seven to nine months old, it should be fed every three hours, 
six ounces at a time; but when it becomes the age of ten to twenty 
months, it should be fed every four hours, about five to six times a 
day, and about one-half pound each meal. 

Sometimes it is impossible to get a physician at certain times, and if 
diarrhoea or any such disease occurs, food should be kept from the 
child even for twenty-four hours; this is much better than to keep on 
giving food; then when it is fed for the first time after this period, a 
little food should be given at a time to start with. It is not good to 
give laudanum and paregoric and other liquids sold for complaints of 
the stomach. If a child’s bowels become constipated the cause is gen¬ 
erally that too little cream is in the milk, and the best thing to give is 
oatmeal water. Make the oatmeal water by stirring about an ounce of 
oatmeal into one pint of boiling water; let this on the stove to simmer 
for one hour. As the water evaporates more may be added; then when 
the hour is up strain this and use it in diluting the milk instead of 
warm water. Of course, when a child is twelve or thirteen months 
old, you can give it the juice of an orange or prunes. 

Artficial Food .—Frequently it becomes necessary to supply artificial 
nourishment to a child. The following recipe will provide a substitute 
for mother’s milk, and is far better than any advertised preparation 
or the promiscuous product carried by milk men: Take two table- 
spoonfuls of lime water, two tablespoonfuls of cream, one tablespoon¬ 
ful of good milk, three tablespoonfuls of a solution of sugar of milk, 
containing eighteen drachms to every pint of pure water, absolutely 
pure water must be used; all vessels must be extremely clean, and 
both the milk and cream should be from one cow. 

For constipation in children substitute barley for lime water. Use 
the best pearled barley, and boil to a thin gruel; strain. Make fresh 
for each feeding. The barley water and the sugar of milk may be 
made in quantities. 


HICCOUGH. Sit erect, inflate the lungs as full as possible; retain 
the breath; then bend forward slowly until the chest touches the knees. 
Rise slowly and exhale. Repeat several times. 



MEDICAL DEPARTMENT. 


447 


NOISE AND NAPS.—Never try to accustom a young- baby to noise; 
manage so as to have a quiet place for him while he takes his naps. 
Never rock a baby. There is nothing in the motion that will add to 
his comfort or happiness, but it certainly will detract from yours when 
you find that he wall positively refuse to go to sleep without the ac¬ 
customed rocking. 

It should be remembered that the mother is to take good care of her 
health, eat nourishing food and take plenty of exercise, because many 
ailments of the infant are caused by the mother neglecting the proper 
rules for health. 


CONTAGIOUS DISEASES.—Indications of serious illness are given 
accurately here; the time they last, symptoms and appearance: 


Disease. 

Rash. 

Appearance. 

Dura¬ 

tion. 

Indications. 

Typhoid Fever, 

R o s e-colored 
spots scat¬ 
tered. 

11th to 14th 
day. 

20 to 30 
days. 

Diarrhoea is 
a compan¬ 
ion. 

Small-Pox, . . 

Begins with 
small red 
pimples and 
changes to 
vesicles, 
then pus¬ 
tules. 

3d day of 
fever or 
after two 
days’ ill¬ 
ness. 

14 to 20 
days. 

Scabs about 
10th day 
and fall off 
about 14th. 

Scarlet Fever, 

Bright scar¬ 
let. 

2d day of 
fever or 
after one 
day’s ill¬ 
ness. 

8 to 10 
days. 

Rash begins 
to disap¬ 
pear fifth 
day. 

Measles, • 

Erysipelas, . . 

Red dots like 
flea bites. 

Diffuse red¬ 
ness and 

swelling. 

4th day of 
fever or 
after 3 

days’ ill¬ 
ness. 

2d or 3d day 
of illness. 

6 to 10 
days. 

Rash begins 
to fade on 
7th day. 

Chicken-Pox, . 

Small rose 

pimples, 
then chang¬ 
ing to vesi¬ 
cles. 

2d day of 
fever or 
after one 
day’s ill¬ 
ness. 

6 to 7 
days. 

1 

Scabs form 
about 4th 
day of 

fever. 

















448 


MEDICAL DEPARTMENT. 


It is always a perplexing 1 question to a mother to decide how long a 
child is subject to infection after it has been exposed to such a disease. 
The following table will afford relief to such anxiety: 


Disease. 

Symptoms 

appear 

Period 
ranges from 

Infectiousness exists 

Typhoid Fever, . 
Whooping Cough, 

On 21st day 

1-28 days 

Until diarrhoea stops. 

14th day 

7-14 days 

Six weeks from when the 
child begins to whoop. 

Scarlet Fever, . 

4th day 

1- 7 days 

Until scaling has ceased. 

Small-Pox, . . . 

12th day 

1-14 days 

Until all scabs fall off. 

Measles,. 

14th day 

10-14 days 

Until scaling and cough 
have stopped. 

Mumps,. 

19th day 

16-24 days 

Fourteen days from com¬ 
mencement. 

Chicken-Pox, . . 

14th day 

10-18 davs 

Until all scabs have 
fallen off. 

Diphtheria, . . . 

2d day 

2- 5 days 

Fourteen days after mem¬ 
brane disappears. 


STAMMERING CURED.—The main difficulty with stammerers is to 
enunciate words or syllables that begin with consonants. Any violent 
effort to talk just increases the difficulty; therefore, speak slowly, with 
an affected ease, in a style resembling chanting; let the words flow 
rather than attempt to force or jerk them out. Bear in mind that stam¬ 
mering is the result most generally from a want of sufficient breath in 
the lungs. You should, therefore, before beginning to talk, always 
take a full breath, at the same time partially pronouncing the letters 
beginning each word, or place the mouth in a position necessary to do 
so; for instance, take the word “scissors,” close the teeth and make the 
hissing sound necessary to utter it, which change it to sciss, the first 
syllable; the other will follow easily. If you take a grammar and learn 
which of the consonants are labials, which dentals, and which linguals, 
and commit them to memory, and when talking have something in 
your hand to toy with, much of the nervousness accompanying stutter¬ 
ing and one of the causes of it will be removed. If you will frequently, 
when alone, speak aloud the vrords you find most difficult when in com¬ 
pany or with strangers, when the trouble is greatest, or better still, 
read aloud slowly, and at the end of each stop pause to take a full 
breath, you will wonder why you ever stammered, but in endeavoring 
to talk when others are present the same trouble will return; this 
shows that, in a measure, you lack presence of mind. It is like the 














TOILET. 


449 


man not accustomed to horses, getting’ in a wagon and trying to drive 
off without unhitching the team. If one follows these suggestions 
carefully, a cure will be effected almost every time. 


DIARRHOEA IN ITS WORST STATE, A SURE CURE.—Get at a drug 
store one dozen pills, each pill composed of one-half grain of opium 
and two grains of camphor. This is only to be used in worst cases of 
diarrhoea. Take one pill one hour after meals. It is especially good 
when the disease is accompanied with pains in the bowelst This cured 
myself and brother of diarrhoea in its worst form, and has cured many 
others. It was prescribed by one of the best physicans known. Take 
as often as necessary. 


TOILET. 

Sore throat and hoarseness are caused by cold feet. These are evils 
which most persons are anxious to avoid, especially persons who sing, 
as so many do in these days. There is always a draft on the floor, even 
in well warmed and well joined houses. Therefore, women subject to 
chills and to cold feet should not wear thin, low slippers during the 
winter, even within doors, but should instead keep to warm, high 
boots or quilted juliets, which protect the ankles. Thick soled walking 
boots, with woolen or chamois insoles, should be worn out of doors and 
cloth gaiters reaching to the knee. 


THE BEDROOM.—Sunshine is an invaluable agent in purifying the 
bedroom and all its belongings, and it should be allowed to penetrate 
to the farthest corner. Frequent airings and sunnings of clothing and 
bedding are imperative, and no inconvenience should be thought too 
great to secure them. When there is no sunshine, hang them before 
the fire to dry and freshen. 

Are you fighting a losing battle along any of these lines? If so, 
better call a halt. W T hat if the winter is half gone, two or three months 
of the right living in one direction may do incalculable good in toning 
up the system to meet the enervating conditions of spring. It may, 
indeed, do far more than this, and destroy disease germs already sown 
that a few weeks more of nourishing would make fatal. 


BEAUTY.—A wonderful beautifier is a calm temper. It keeps 
wrinkles from the face, frowns from the brow, and hard lines from 
around the mouth. There are many physical aids to beauty. The sys- 







450 


TOILET. 


tem is said to be cleansed and the complexion cleared by eating apples. 
Eating an apple before breakfast and one before going to bed is recom¬ 
mended for this purpose. 

There is nothing better for the skin than pure, sweet cream, but the 
skin is injured by drinking coffee, tea or chocolate t-o excess. 

Meats that are cooked rare, especially beef, make good, firm tissue 
and rich blood. Mutton and veal should be cooked thoroughly, but 
not with the substance burned out. 

Beauty sleep is absolutely necessary. You should try to get at least 
eight hours sleep every night. 

THE HAIR.—The sun will not in a short time, as some suppose, fade 
or take the gloss from the hair. It would take several hours of ex¬ 
posure for the sun to make any impression on it. 

Always dry the hair thoroughly after washing it. This is done best 
by rubbing it with hot towels till all the water is absorbed, combing it 
smooth and holding the hair over a hot register. This also strengthens 
the roots and will cultivate the gloss of the hair. The hair will be 
stimulated both in growth and beauty by holding the head over a hot 
stove or fire whenever a current of air passes. Neuralgia, which brings 
grayness in its train, can be prevented by the practice of heating the 
head every night just before retiring. 

Be sure to keep the scalp clean. Give it all the sun and air you 
safely can and brush it daily, then the beauty of it will take care of 
itself. This is proved by people in the tropic regions who go bare¬ 
headed, and their hair never fades. 


HOW TO KEEP THE HAIR FROM FALLING OUT.—I believe one 
of the best and simplest remedies to keep the hair from falling out, and 
also to stimulate its growth, is strong sage tea, wash the head daily 
with this. 

When you find no fine hair growing and the scalp becoming glossy 
and shiny, you may know that the roots of the hair are dead; and when 
this shiny or glossy appearance is noticed on the scalp, you cannot get 
any remedy to make the hair grow any more than you can make corn 
grow in a field where there is none planted. To keep the scalp healthy 
and the hair from falling out, I believe the best remedy that can be 
used, and one that I have tried myself for a long time and still have 
a good head of hair, is to wash the hair every morning in clear spring 
water, rubbing the scalp thoroughly. 




TOILET. 


451 


DANDRUFF.—No. 1.—Many persons who have dandruff can easily 
remedy the same by keeping the scalp in a healthy condition. Per¬ 
sons who keep the scalp in a healthy condition need not be troubled 
with dandruff. 

Take one pint of water, in which dissolve one ounce of borax, and 
wash the head once a week to prevent dandruff. If you have dandruff 
already, use this wash once a day for a curative. 

No. 2.—Put one-half ounce of glycerine into one-half pint of warm 
water. Use as a wash. 

No. 3.—Mix and apply once a day one ounce of water, 2 of bay rum, 
two of glycerine, and two and one-half ounces of tincture of canthar- 
ides. Rub the scalp well. 


SHAMPOO.—No. 1.—Tincture of Saponis Virid, two ounces. Put some 
of the Sap. Virid on the palm of your hand and rub it in the hair, then 
take some water also and rub your head thoroughly; a soap suds will 
be formed which must be washed out, the hair dried with a towel, and 
apply the following tonic, which will remove all dandruff, aid the 
growth of the hair and act as a general tonic: Ac. salicyl, one drachm; 
aetheris, four drachms; glycerine, one drachm; enough alcohol to 
make eight ounces. 

SHAMPOO.—No. 2.—Five pints of bay rum, four drachms of tincture 
of cantharides, two ounces of glycerine, one pint of water, one ounce 
of borax, and four drachms of carbonate of ammonia. One half of this 
recipe will make about two quarts. 

SHAMPOO.—No. 3.—Two ounces of glycerine, one quart of bay rum, 
four drachms of carbonate of ammonia, four drachms of tincture of 
cantharides, one ounce of borax, and three pints of New England rum. 
Dissolve the salts in water and add the other ingredients gradually. 

A GOOD HAIR GROWER.—Mix well one-half pint of alcohol, one- 
quarter of an ounce of carbonate of ammonia, one-half ounce of tinc¬ 
ture of cantharides, one-half ounce of castor oil and one pint of bay 
rum. This is good to make the hair grow and prevent it from falling 
out. 


PERFUMED GLYCERINE, EXCELLENT HAIR OIL.—Glycerine has 
proved to be excellent for the skin as well as for the hair, and it is far 
above the best olive oil. It possesses principally the fragrance extracted 
from flowers. Perfumed glycerine can be made in the following man¬ 
ner: Take a vessel of the best glycerine, put into it faded hyacinths. 





452 


TOILET. 


lilacs, narcissus, mignonettes, lilies of the valley, roses, violets, lime 
flowers, jasmine flowers, etc., and leave stand for three weeks; when 
taken out at the end of that time they will leave their whole fragrance 
to the glycerine. By doing this a hair oil can be made that will surpass 
any of the best. In order to perfume the water used for washing, a 
few drops of the glycerine may be poured into it. 


A SURE AND SAFE WAY OF REMOVING HAIR.—Add to a solution 
of sulphuret of barium sufficient finely powdered starch to make a 
paste. Place on the roots of the hair and leave it remain a few minutes. 
Scrape off with the back part of a knife-blade. Then rub with sweet 
oil. 

Hair brushes can be cleaned by washing them in hot soda water; but 
better clean them dry as per another recipe given, or wash them in a 
quart of hot water with a teaspoonful of liquid ammonia added. The 
backs should not be allowed to go in, the brushes merely want moving 
about gently for some few minutes. 


TO CLEAN COMBS.—Combs are best cleaned with brushes; washing 
them causes the teeth to split and the tortoise shell becomes rough. 


FACE WASH.—No. 1.—A very good w T ash for the face is to take one 
drachm of alum, one ounce of glycerine; the same to be put in one 
pint of water. 

No. 2.—Oatmeal wash for the face: One pound of meal put into three 
pints of cold water and left to stand twelve hours to drip; add one 
ounce of glycerine, one gill of alcohol. For a small sum of money you 
have the above wash, which is equal to the best. 

No.3.—Good soap is the best face solution. Benzoin or anything like 
that has not the effect in cleansing like good soap. 

The Skin .—When the skin becomes dry and faded and your complexion 
seems to discourage you, you can make your skin smooth and fine and 
brighten up your appearance by using castile soap. Put one teaspoon¬ 
ful in a pint of hot w r ater and sponge the face for five minutes, night 
and morning, letting it dry, and rinse off with water and cologne, 
equal parts. 

Enlarged pores can be cured by applying soft toilet soap and letting 
it dry on through the night. This should be washed off with warm 
water. Take a hot sponge bath with plenty of hot toilet soap or some 
other good soap. 





TOILET. 


453 


HOW TO REMOVE FRECKLES.—The easiest way to cure freckles is 
to pomade the skin and powder it thickly enough to form a sort of 
mask, day after day, until the freckles finally fade out. 

WRINKLES.—Try a little almond oil rubbed on with the finger from 
the outer corner of the eyes toward the nose. Never rub the eyes when 
waking in the morning, but sponge them with fresh cold water if you 
wash to prevent wrinkles appearing in the corners. 


HOW TO KEEP YOUNG.—There is nothing better to keep a person 
young than to run a hundred yards every day in one’s life. You need 
not take this distance in one stretch, but by running this amount the 
circulation will be stirred and the vitality will be freshened more than 
by anything else. You would have to first get in the habit of running, 
by degrees. I know of several women who have tried this, and at the 
age of fifty they seemed as young as at twenty-five. 


EYELASHES AND EYEBROWS.—Well-defined eyebrows and long, 
thick, curling lashes are, in most cases, an inherited beauty, but those 
who do not posses it may do much to remedy their deficiencies in this 
respect. The beauty of the eyelashes depends, to a large extent, upon 
the health of the lids. If the lids are weak and inflamed the hairs will 
begin to drop out. The first thing to do in that case is to allay the ir¬ 
ritation by a soothing lotion consisting of a few drops of spirits of 
camphor and a teaspoonful of borax in a two-ounce bottle of water. 
Borax, however, if frequently applied, has a drying and bleaching 
effect, and to counteract this, as well as to stimulate the growth of the 
lashes, apply vaseline or cocoanut oil to the rims at bedtime. If the 
eyebrows are weak, vaseline or cocoanut oil will strengthen them and 
darken their color. 


THE EYES.—The eyes are benefited by being bathed in very hot 
water rather than cold. This tends to allay any inflammation of the 
lids. A sty may be driven away by a persistent application of water 
as hot as it can be borne. 

It is said that a mixture of half alcohol, half water, with a few drops 
of glycerine added, will prevent the hairs of the eyebrows from falling 
out if it is rubbed upon them daily. 


A GOOD MUSTACHE GROWER.—Take five drops of oil of bergamot, 
seven of tincture of cantharides and one half ounce of simple cerate. 







454 


TOILET. 


Melt the cerate and stir in the tincture while hot, and the oil when it 
is almost cold. This should be applied as pomade. Rub into the roots 
of the hair. Don’t apply too frequently. 

SHAVING COMPOUND.—Dissolve one-half pound of white soap in 
alcohol, as small a quantity as possible, and add to this one table¬ 
spoon of pulverized borax. Shave the soap; place on the fire in boiling 
water; add the alcohol when melted. Remove from the fire, stir in oil 
of bergamot to perfume it. 

PASTE FOR RAZOR STROP.—Apply a little emery flour evenly to 
the strop wetted with sweet oil. 

WHAT TO PUT ON THE FACE AFTER SHAVING.—Some persons 
use alum for sore face, but it is not always best. One of the best things 
is to get and have on hand about ten cents’ worth of witeh hazel; rub 
the face with it after shaving, after which rub the face with magnesia. 
All of this costs but a trifle, and is much better than bay rum or any¬ 
thing of that kind. 

TOOTH POWDER.—No. 1.—Mix and pound together one ounce of 
prepared chalk, pulverized; one ounce of orris root, powdered, and 
three or four lumps of Dutch pink. The pink gives it a reddish color. 
Put in a closed box. 

TOOTH POWDER.—No. 2.—Take one-half ounce of powdered myrrh, 
one-half ounce of prepared chalk, and one ounce of red Peruvian bark, 
powdered, mix well. 

TO PREVENT TARTAR ON THE TEETH.—Brush the teeth with 
vinegar once a day or several times a week, and if the gums are tender 
wash them with salt water. 

LOOSE TEETH.—If the teeth are loose, the following wash should 
be used every morning, and will make them once more secure: Take 
a quarter of a pint of port wine, dissolve in a quarter of an ounce of 
myrrh, and add one ounce of oil of almonds. 

BITTER TASTE IN THE MOUTH.—An easy way to cure this is to 
take a teaspoonful of salts in a cup of hot water before breakfast. At 
night the mouth should be washed well with borax and myrrh solution. 

BAY RUM.—Mix two quarts of French proof spirit and three ounces 
of extract bay rum. Color with caramel and do not filter. 

LA\E]SDER WATER. One pint of spirits of wine, odorless; one 
teaspoon of oil bergamot, one tablespoon oil of amber gris, one ounce 
of lavender oil. Mix in a bottle. 







TOILET. 


455 


PASTE FOR CLEANING GLOVES.—Shave down a good quantity of 
white bar soap and add an equal quantity of water, heat on a water 

bath, stirring well until the same kind of a mass is formed. If desired 
the paste may be perfumed with oil of bergamot. It must be kept in 
such containers that will not let it dry out. After the gloves have been 
rubbed freely with the paste, remove the residue with a damp cloth. 

CREAM BALM.—Vaseline, one ounce, oil of wintergreen, two drops; 
thymal, three grains. 


CAMPHOR ICE.—White wax, one-half ounce; camphor, one ounce; 
spermaceti, one-half ounce; rose water, one-half pound; oil sweet al¬ 
monds, one-half pound. 

The above is a good preparation for the hands and lips. 

ROSE WATER.—Rub twelve drops of attar of rose wuth one-half 
ounce of white sugar, and two draehms of carbonate magnesia. Add 
gradually two ounces of proof spirit and one quart of water; filter. 
This is excellent for a perfume or for culinary purposes. 

COLD CREAM.—No. 1.—Take a jar and put in one-half ounce of sper¬ 
maceti, two ounces of white wax and one-half pint of sweet oil. Melt 
and add perfume. 

No. 2.—Mix one-half drachm of white wax, one-half drachm of sper¬ 
maceti, one ounce of sweet almonds, and add a little balm. Melt and 
add gradually, while stirring, one ounce of orange flower water, until 
thick like cream. 

No. 3.—One-half ounce of spermaceti, one ounce of glycerine, one 
drachm of white beeswax, two and one-half ounces of oil of almonds, 
and three drops of attar of roses. Gradually add the glycerine, finally 
the attar of roses, and stir until cold. 

No. 4.—Four ounces almond oil, an ounce white wax, an ounce sper¬ 
maceti. Melt and stir together as the mixture warms. When it is a 
smooth paste, stir in as it cools an ounce of violet or orange flower 
water. Lettuce or cucumber creams are made as above with the addi¬ 
tion of four tablespoonfuls of juice passed from the fresh vegetables. 
Keep cream covered closely in small jars. 


CLTRE REDNESS OF THE HANDS.—Beat together one ounce of clear 
honey, one ounce of almond oil, the juice of a lemon and the yolk of a 







456 


TOILET. 


raw egg. This should be applied to the hands at night, and old gloves 
slit across the palms put on. 

Inferior toliet soap is one of the most prolific sources of red and 
rough hands. Only the best soap should be used, and the best does 
not always mean the most highly perfumed or the most prettily 
packed. A pure soap, containing healing as well as cleansing ingredi¬ 
ents, is a necessity, and when any make is found to answer this de¬ 
scription it should be regularly employed. 

CREAM FOR HANDS.—Hands which are naturally coarse and red, 
or have become so through inattention, require further treatment. A 
thoroughly good emollient cream should be well rubbed into them 
night and morning, and it may some times be necessary to wear loose 
doeskin gloves, with the palms cut out( in order to give plenty of ven¬ 
tilation), during the night. Here is a recipe for a delightful cream 
for the hands: Take of spermaceti half an ounce; white wax, half an 
ounce; lanoline, one and a half ounces; water, nineteen drachms; al¬ 
mond oil, three and a half ounces; borax, eighteen grains; attar of 
roses, sufficient to perfume. Dissolve the spermaceti, white wax and 
lanoline in the almond oil, and stir together until nearly cold, then 
gradually add the water, in which the borax has been dissolved, and, 
finally, the attar of roses to perfume. 


TO WHITEN THE HANDS.—Most people have their favorite recipes 
for keeping the hands soft and white. The following was recom¬ 
mended to me by a friend whose own hands are certainly an eloquent 
testimonial in its favor. Mix four ounces of honey with one ounce of 
powdered gum-arabic, add the yolks of three raw eggs, and four ounces 
of lard. When well mixed, sift in from six to eight ounces of fine 
oatmeal. This must be applied to the hands after washing them, and 
before drying. Rub the lotion well into the hands, and then use the 
towel. If defective circulation is the cause, red hands wall be greatly 
improved by the systematic and vigorous use of the rough Turkish 
towel. 


OFFENSIVE FEET.—No. 1.—Sprinkle with chlorinated lime, one 
part; prepared chalk, one part; starch powder, one part. 

No. 2.—Wash them with hot alum water. Put a small chunk of alum 
in a pail of hot water. 

Tender feet should be bathed in warm salt water. 





KITCHEN. 


457 


KITCHEN. 


“Never leave that till to-morrow which you can do to-day.” 


TO EXTINGUISH A FIKE.—Throw a solution of pearlash and water 
on it. One-fourth of a pound to each bucket of hot water. 


TO KINDLE A FIKE.—Take any quantity of resin, melt it, and to 
each pound add two to three ounces of tallow. When hot stir in pine 
saw-dust until the mixture becomes very thick; spread out upon boards 
sprinkled with saw-dust to prevent it from sticking-, making- it about 
one inch thick. Break in lumps or squares. 

CAKE OF KNIVES.—Never dip the knives into hot water; it injures 
the handles. 


TO FASTEN KNIFE HANDLES.—Take a quantity of powdered resin 
and mix it with a small quantity of chalk, powdered whiting or slacked 
lime. Fill the hole in the handle with this mixture. Heat the part 
of the knife to be inserted and thrust it in. This will hold securely 
when cold; or take four parts of resin, one of beeswax and one of brick 
dust melted together, will fasten handles of knives and forks that come 
loose. 


TO PUKIFY ODOR IN VESSELS.—Kinse them out well with charcoal 
water, after having scoured them off well with sand and potash. 

Wood and Tin .—Scald your wooden ware often and always keep your 
tin ware dry. 

TO REMOVE GLASS STOPPERS.—A cloth wet with hot water and 
applied to the neck will expand the neck of the bottle and permit the 
stopper to be easily withdrawn. The warmth of the finger is some¬ 
times sufficient. 


TO CLEAN BOTTLES.—Save your egg shells and use them to clean 
bottles and vinegar cruets. Put the shells away in a convenient box 
and, when ready to wash the bottles, crush the shells up fine, partly fill 
the bottles with them, pour over them hot soapsuds, shake well and 
rinse. Also, shot will do. 










458 


LAUNDRY. 


TO PREVENT A LAMP FROM SMOKING.—Soak the wick in vinegar 
and dry well before using it. 

CEMENT FOR BROKEN CHINA,—Beat to a froth the whites of eggs. 
Let them settle, and then add soft, sliced or grated cheese and quick¬ 
lime. Beat all together and apply to the edges of the broken article. 
This will stand heat and water; or, dissolve one-half ounce of gum- 
acacia in a wineglass of boiling water. To this add plaster of Paris 
enough to make a thick paste. This is almost colorless. 

TO REMOVE MEDICINE STAINS.—To remove them from silver 
spoons, rub them with a rag dipped in sulphuric aeid. Wash it off with 
soap-suds. Stains on the hands can be removed by washing them in 
a small quantity of coal water and oil of vitriol, without soap. 


HOW TO PEEL TOMATOES.—Put them into a frying-basket, and 
plunge the basket for a second into boiling water. This will loosen 
the skins. It is the best way when one is preparing a quantity of 
tomatoes, and washes to keep them all firm and hard. 


THE LAUNDRY. 

HOW TO WASH FLANNELS.—All flannels wall shrink unless they 
are washed properly and by following out the few suggestions given 
below T there wall be no cause for shrinking. 

It should be remembered that the dust must always be shaken from 
the flannels before washing. The flannels should be put into a tub 
of warm suds, then add a tablespoonful of borax or tw T o tablespoonfuls 
of household ammonia. The best quality of laundry soap should be 
used, but not rubbed directly on the flannels. Never rub the flannels 
on a board. l T ellow soap should never be used, because it contains too 
much resin, which makes the clothes smell. They should be squeezed 
in the hands, dipping them in the water frequently and the bad spots 
rubbed in the hand. They should not be twisted, but wrung lightly 
into another tub of weaker suds; care must be taken to have this tub 
of suds the same temperature as the first, or the flannels will shrink. 
They should then be rinsed well in a third tub of clear water of the 
same temperature. If a little blue is desired it may be put into this 
tub of water. Flannels should never be allowed to freeze; they should 
be wrung as dry as possible and put in the open air to dry, but before 
they are quite dry they should be taken in and folded in a clean cloth 







LAUNDRY. 


459 


and ironed soon after with a moderately hot iron. The heat of the 
iron all depends on the amount of pressure a person has in the arms. 
When it comes to washing- colored flannels, you should have fresh warm 
suds in order to avoid any of the lint from the white flannels sticking 
to them. 

If the above directions are followed, the flannels will always be soft, 
elastic and of the usual size. 


LABOR-SAVING WASHING FLUID, No. 1.—Take two and one-half 
quarts of water, one-fourth pound of strong lye, one-half pound salsoda. 
Boil a short time, stirring it every once in awhile, afterwards let it 
settle and pour the clear fluid in a stone jar or jug for future use. 

Your clothes of course should be soaked in plain water and wrung 
out, and the wristbands, collars and dirty places soaked. Have the 
boiler half full of water, put the clothes in and stir in with them a half 
tinful of the above fluid and boil 35 minutes. They should then be 
rubbed through soap suds and rinsed well in bluing water. Many 
persons put the clothes to soak over night, but a better plan is to put 
them in warm suds just before breakfast and soak them as above 
stated, and good results will follow. If you have another boiler of 
clothes, one-half the amount of fluid first used is to be put in, but the 
clothes are to be boiled right along in the same water. If you need 
more w^ater, use it from the soap suds. If you try this you will never 
use anything else. 

Bluing .—A good bluing for clothes is made by putting into one quart 
of soft water one ounce of oxalic acid and two ounces of the best blue, 
Prussian blue, pulverized. It will take only three or four teaspoonfuls 
for a tub of water. 

Washing Fluid , No. 2 .—Take one box of Banner lye, five cents’ worth 
each of salts of tartar and dry ammonia. Dissolve in a gallon of water. 


HARD SOAP.—Take six pounds of soda ash, nine gallons of water, 
two and one-half pounds of unslacked lime. Let the soda, lime and 
water simmer; let it settle; then add eleven pounds of soap fat, fill the 
kettle and let it boil. 


TO RESTORE SCORCHED LINEN.—Peel and slice two onions, ex¬ 
tract the juice by squeezing and pounding. Mix one-half ounce of 
white soap with the onion juice, to which has been added one-half pint 
of vinegar; then add two and one-half ounces of Fuller’s earth. Boil 





460 


LAUNDRY. 


and spread it, when cool, over the scorched places. Leave it dry 
thereon and wash out. 


TO WASH WHITE SIK HANDKERCHIEFS.—White silk handker¬ 
chiefs must never be washed in very hot water or they will turn yellow; 
use as little soap as possible. 

COUNTERPANES.—White cotton counterpanes after being" washed 
should never be wrung" out, but carried to the drying-g-round in a wash¬ 
ing" tub. Before they are thoroughly dry they should be folded quite 
smooth and flat, and left for ten or twelve hours, and then well aired. 


TO REMOVE GREASE FROM CLOTHING.—Mix equal parts of ether, 
ammonia and alcohol. Rub it into the grease spot; allow it to evapo¬ 
rate. Shake the garment well and brush it before applying the liquid 
with a sponge. 


HINTS FOR THE LAUNDRY.—A spoonful of ox-gall in a gallon 
of water will set the colors of goods, if done before washing. A tea¬ 
cup of lye in a pail of water will improve the color of black goods. 
Vinegar in the rinsing water will brighten pink or green calicoes; use 
soda for purple and blue. To bleach cotton cloth, take one-half pound 
of chloride of lime and one-half spoonful of sal-soda. Dissolve in clean, 
soft water, and rinse in cold, soft water. This will whiten the cloth 
in ten or fifteen minutes. 


TO STIFFEN COLLARS.—A little gum arabic and common soda 
added to the starch gives extreme stiffness and gloss to shirt and 
collars. 


TO REMOVE INK STAINS FROM A COLORED TABLE-COVER.— 
Rub the stained parts well with a solution of one teaspoon of oxalic 
acid and a cup of hot water. Ink can be removed from carpet by 
rubbing a little of the acid on it with a flannel. Wash with cold water 
and afterwards with hartshorn. 


TO REMOVE FRUIT STAINS FROM LINEN.—Rub the stain on both 
sides with yellow soap; then tie up in the cloth a piece of pearlash; soak 
well in hot water, or boil. Expose the cloth to the sun until the spot 
is removed. 









LAUNDRY. 


461 


HARTSHORN FOR HOUSEHOLD USE.—Take two ounces of quick¬ 
lime and one ounce of sal-ammonia, put them into a quart bottle filled 
with soft water; shake it well and it is ready to use. 


BORAX.—To improve the color of white cloths, a spoonful of borax 
dissolved in a little hot water should be added to the last rinse water. 


CARE OF BLANKETS.—If you live near a laundry with all improve¬ 
ments, send your blankets and comfortables once a month or oftener 
ill winter, to be hung for an hour or two in the drying closet, without 
washing or wetting of any sort. The current of hot, dry air sets free 
the bodily exhalations which the bedding has absorbed, and it returns 
smelling as fresh almost as if newly washed. Hanging before a hot 
fire in a clean kitchen when no cooking is about will accomplish the 
same end. 


TURPENTINE—The proportion of a large teaspoonful of turpentine 
to every quart of mixed starch will impart a highly glazed effect, and 
will prevent the iron from sticking to the clothes. 

TO WASH COLORED MUSLINS.—To set the color, pour boiling water 
on the material previously to washing, and allow it to remain in it until 
quite cold. 

TO TEST DAMP SHEETS.—Place a hand-glass between the folds 
of the sheet for a moment or so, and if smeary-looking when removed, 
the sheets are damp; but if the glass should be clear, then they are fit 
to be used. 


WASHING LACE OR MUSLIN CURTAINS.—Fold the curtains in 
three and tack them with a needle and thread. Rub them thoroughly 
with a thick lather of good soap. Be careful not to have the water 
hot, as hot water will have a tendency to turn them yellow. Care must 
be taken to wring them out lightly or they will split. Starch the cur¬ 
tains in thin warm starch, having a small lump of soap dissolved in 
it. Wring them, and then with assistance pull them, first lengthwise 
and then the other way, until they are the proper shape. Open the 
curtains on a clean sheet and hang them out, sheet and all, upon the 
line. 

Muslin curtains should always be ironed; it is not necessary" to iron 
lace ones, yet they undoubtedly look better if ironed. 








462 


LAUNDRY. 


TO CLEAN CARPETS, RUGS OR MATTING—Make a thick lather of 
good soap by the regular method, and by means of a scrubbing brush 
or sponge, thoroughly rub into the carpet. The carpet should be im¬ 
mediately rinsed with another sponge and clean cold w’ater. 

Carpets cleaned in this manner will be free from moths, will remain 
bright, keep their color, and w T ill last for years. 

TO WASH PRINTS.—Never rub prints with soap. Make a lather the 
same as for washing woolens. Stir the prints about in this soapy 
water, as quickly as possible, then rinse it out in clean cold water— 
this will fasten all the colors, with the possible exception of black, 
as black has a tendency to fade, but in the majority of instances if 
the water used is not too hot, the black will keep its original color. 


TO WASH CHAMOIS, LEATHER OR KID GLOVES.—Make a lather 
of good soap, wash the article in it quickly, rinse it in luke warm water, 
squeeze it gently and pin it on a clean towel, then dry it in front of a 
fire. Do not wring these articles out as you would other materials. 

It is advisable, while the article is drying before the fire, to rub it 
gently with the hand every few moments, as this will prevent it from 
stiffening. Be sure to rub the article into shape as much as possible; 
some leather is inclined to shrink and some to stretch, but once dry, 
nothing can be done with it to restore it to shape. 


TO REMOVE STAINS FROM SILK.—It actually depends upon the 
nature of the particular thing that has caused the damage. 

Many very delicate silks wash well if properly treated, and that 
would be the simplest and best way of remedying the evil. If the 
material is soft India silk, it ought to stand washing. 

Use a good thick lather of good soap, avoid touching or rubbing the 
silk with soap, merely shake it and move it about in the lather, rinse 
it in clear water, nearly cold. Wring it lightly as possible and shake 
the silk, either in the open air or in a warm place, but not near the fire. 
W T hen nearly dry, roll it smoothly and tightly in a damp cloth; after 
some time, unroll this on a blanket and iron the silk through the cloth. 

AS A DISINFECTANT.—The method employed by trained nurses in 
hospitals or in families, to disinfect clothing or linen that has been 
used by persons suffering from contagious diseases, such as typhoid, 
scarlet fever, diphtheria, etc., is as follows: 

The materials to disinfect should be soaked for thirty minutes in a 






LAUNDRY. 


463 


solution of bi-chloride of mercury, 1-5000 in strength. It is then re¬ 
moved from the solution and rinsed through clean water at least two 
or three times. This is to rinse out the mercury. 

The material is now absolutely free from infection, and should be 
washed by the regular soap method, to remove the dirt and stains. 

The following precaution should be taken in disinfecting: 

1st. Be sure the hands are free from cuts or bruises. 

2d. Do not have any rings on the fingers, as the mercury will turn 
them black. 

3d. Have the solution in an earthenware, china or agate bucket, as 
the mercury must not be put into a wooden or metallic vessel. 

4th. Allow the clothes to remain in the solution not less than thirty 
minutes, and be careful to have the entire material thoroughly soaked. 
Wash out the mercury before using the soap. 

You can safely rely upon this process, and it will positively not injure 
the clothes. 

Handkerchiefs, underwear and bed linen, used by persons suffering 
from consumption or other contagious diseases, should always be disin¬ 
fected in this manner. 


CLEANING LACES —Recipe No. 1 .—Spread the lace out on paper, 
cover with calcined magnesia, place another paper over it and put it 
away between the leaves of a book for two or three days. Then all it 
needs is a skillful little shake to scatter the powder, and its delicate 
threads are as fresh and clean as when first woven. 

No. 2.—Cover an ordinary wine bottle with fine flannel, stretching 
it firmly around the bottle. Tack one end of the lace to the flannel, 
then roll it very smoothly around the bottle, then tack down the other 
end, then cover it with a very fine piece of flannel or muslin. Rub it 
lightly with a thick lather of good soap and if the lace is very much 
discolored or dirty, rub plenty of the lather in, then place the bottle 
in a tub of warm water for about half an hour (not hot or boiling). 
After the bottle has remained in the tub for half an hour, place it 
under a spigot of cold water and allow all the suds and dirt to be 
thoroughly washed out; make some strong starch and place a small 
lump of soap in it. Plunge the bottle two or three times into this, 
and squeeze out the superfluous starch with the hands; then dip the 
bottle in warm water, remove the outer covering from the lace and 
stand it in the sun. When nearly dry take it off the bottle and pick it 
out with the fingers. 

LACE, BLACK.—To clean black lace it suffices to plunge it for a few 



464 


FURNITURE. 


minutes in water containing a few drops of alkalivolatil (two coffee- 
spoonfuls to a litre of water). When the dust which has tarnished 
it is got rid of, the lace is pinned on an ironing board covered with 
black woolen stuff scrupulously clean; another piece of woolen is placed 
over the lace and the iron passed over it. 


POLISH FOR SHIRT BOSOMS.—Melt together one ounce of sperma¬ 
ceti and two-thirds of an ounce of white wax. Heat and put in a shal¬ 
low pan. Into boiled starch place a small lump. 


To remove mud stains from black cloth, well brush the cloth first, 
then rub the stains with a raw potato cut in half. 


REMOVAL OF SPOTS.—Spots and marks on woolen gowns are easily 
removed by rubbing them well with a cake of magnesia. Hang the 
gown away for a day or two, and then brush thoroughly. If the spot 
has not entirely disappeared, repeat the process. Other gowns be¬ 
sides those of wool can often be cleaned by this means. 


FURNITURE. 

FURNITURE POLISH.—For French polishing, cabinet-makers use: 
One pound pale shellac, one and three-sevenths ounces mastic, alcohol 
of 90 per cent, standard, one and one-eighth pint. Stir frequently 
and dissolve cold. 

To clean the leather seats of chairs: Boil together one cupful of 
sweet oil and one pint of vinegar for a few minutes, then rub over the 
leather and well polish with a soft rag or old silk handkerchief. 


FURNITURE VARNISH.—An excellent furniture varnish may be 
made of eight ounces of white wax melted and gradually mixed with 
one pint of oil of turpentine. 


UPHOLSTERED FURNITURE.—All upholstered furniture must be 
beaten with a cane or regular rattan beater and then wiped with a 
cheesecloth duster. A grease spot on silk furniture is removed with 
equal parts of ether and chloroform; on woolen upholstery, use tur¬ 
pentine. Cane-seated chairs require a vigorous scrubbing with soap¬ 
suds in which drop a little ammonia; scrub both sides of the seat, rinse 
and dry in the air. 









FURNITURE. 


465 


INK STAINS ON FURNITURE.—If an ink stain gets upon a ma¬ 
hogany writing desk, remove with a few drops of spirits of nitre in a 
spoonful of water. Put one drop on the ink, and rub it at once with a 
cloth wet with water, or it will mane a white spot. Every day a dining 
table of mahogany should be wiped off with a clean flannel, dipped in 
barely warm soapsuds, using a pure soap to prevent staining, and then 
with a thick flannel wad pour melted wax until it forms a glazed sur¬ 
face; when cold and hard, rub the table, following the grain, until it 
reflects your image like a mirror. 


CARVED FURNITURE.—Clean carved furniture every week by thor¬ 
oughly dusting it with a new paint brush. If a mahogany table 
shows stains, drop on them a mixture of six parts of spirits of salt 
and one of salts of lemon or a few drops of oxalic acid and water, rub¬ 
bing until the stain disappears, and then wash with water and polish 
as usual. If mahogany only needs cleaning, rub it with a flannel 
dipped in sweet oil or cold drawn linseed oil. In rubbing wood follow 
the grain, and do not rub against it any more than you would in 
people if wishing a happy result. 

HOW TO MAKE OLD FURNITURE LOOK LIKE NEW.—To renovate 
tops of leather chairs, sponge them lightly with warm soap-suds, and 
then rub on the white of an egg that is wTiipped stiff. If you do not 
care to waste the egg, rub over the leather a mixture of half a cup 
of sweet oil to a cupful of vinegar; boil together and polish the leather 
with the usual piece of old flannel. 

A solution of chlorine will restore willow chairs that have lost 
their natural color. 

Discolorations and stains on marble top tables can be removed by boil¬ 
ing together a quarter pound each of soft soap, powdered whitening and 
soda for 20 minutes; spread on the marble for 12 hours and then wash 
off with clean water. For the ordinary washing of marble use am¬ 
monia and water in place of soap-suds. To polish black marble wash it 
in cold soap-suds, dry with an old cloth and then rub for at least an 
hour w T ith flannel spread with white wax. To remove iron stains from 
w T hite marble, try lemon juice. 

If an oil stain disfigures the surface apply to it common clay satu¬ 
rated with benzine. Another stain remover is made of two parts of 
common soda and of powdered pumice stone, and one of powdered 
chalk; sift through thin muslin, mix to a paste with water and spread 
over the marble; after 10 hours wash it off with warm soap-suds. 




466 


HOUSEHOLD PESTS. 


TO TAKE BRUISES OUT OF FURNITURE.—Wet the bruised part 
with warm water; double a piece of brown paper of five or six thick¬ 
nesses soaked and lay it on the place. On that apply a flat-iron till the 
moisture is evaporated. Repeat if the bruises are not gone. Two or 
three times will be necessary to remove a bruise. 


TO CLEAN MIRRORS, ETC.—Wash a soft sponge in clean water 
and squeeze it as dry as possible. Then dip it into spirits of wine and 
rub it over the surface to be cleaned. Then dust some powdered blue 
that has previously been tied up in a rag over the glass. Rub lightly 
and quickly with a soft cloth and finish rubbing with a silk handker¬ 
chief. 


HOW TO CLEAN AND TIGHTEN CANE-SEAT CHAIRS.—Having 
turned up the chair-bottom, wash the cane work with hot water and 
a sponge, rubbing it thoroughly. If dirty, use a little soap. Dry in 
the air. It will be found tight and good as new, provided no cane is 
broken. 


WOODWORK TO CLEAN.—Oak wainscoting and furniture are apt 
in time to assume a greasy appearance, which should be removed dur¬ 
ing the annual housecleaning by washing it in warm beer. To give it 
a handsome gloss, brush it over with a mixture of two quarts of beer, 
boiled with a tablespoonful of sugar, and a piece of beeswax as large 
as a walnut; when dry polish with a chamois or flannel. 


HOW TO REMOVE STAINS AND MILDEW FROM FURNITURE.— 
To one-half ounce of pulverized alum and gum shellac, and one pint 
of alcohol, add a pint of linseed oil. Shake and apply with a brush. 
Use kerosene to remove finger marks from oiled furniture and sweet 
oil to remove finger marks from varnished furniture. 


HOUSEHOLD PESTS. 

A GOOD RAT POISON.—Mix with one pound of grease, two and one- 
half ounces of carbonate of barytes. This produces great thirst, there¬ 
fore, place water near. This is sure, and a deadly poison. Be careful 
not to allow it near where other animals may get it. 


RATS TO CHASE. Get a piece of lead pipe and use it as a funnel 
to introduce two ounces sulphite of potassium into any outside holes 









HOUSEHOLD PESTS. 


467 


occupied by rats; it should not be used in dwelling’s. If you are 
troubled with mice, use tartar emetic mingled with anj' - favorite food; 
the mice after eating it will sicken and leave. 


POACHES.—Poaches are unwelcome visitors and hard to get rid of 
because they generally refuse to take poison. If it is possible to make 
the room air tight, they can be killed by the use of poisonous gases; 
one is to use bi-sulphide of carbon. A good plan is to try' to trap 
roaches, and this can be easily done by filling jars partly full of stale 
beer. A few sticks should be arranged, then the roaches in search of 
beer will mount the stick and fall into the jars. 


MITES.—Cleanliness is about the only remedy to prevent the ap¬ 
pearance of mites in ham and cheese. A pantry being infested witn 
this insect should be fumigated with sulphur, after which it should be 
washed out with kerosene emulsion. 


CRICKETS AND CENTIPEDES.—Centipedes are useful for one 
thing. They are not very popular, but they keep in check many other 
household pests. They can be driven off by using pyrethrum powder, 
which should be freely used about the pipes. 


FLEAS.—These insects, which are generally found on dogs and cats, 
are easily gotten rid of as they will not develop fast when they are 
frequently disturbed. They are generally more numerous in houses 
that are neglected and closed. Sweeping the rooms will prevent them 
developing. Benzine used freely will sometimes drive them away. 

MOSQUITOES.—Some persons living near rivers, who have already 
slept with an open window, know something about mosquitoes. There 
are twenty different species. About the best remedy is to screen the 
house well and use mosquito-bars around the bed. When a mosquito 
breeds in still water, ponds, tanks or vessels around still water, they 
should be agitated. This can be done by covering with a thin film 
of kerosene. If the house is well screened and pyrethrum powder is 
burned in the house, mosquitoes will not be much trouble. Hemlock 
oil rubbed on the hands and face will keep mosquitoes off a person. 

KEEP AWAY MOSQUITOES.—An uncorked bottle of pennyroyal 
or the plant freshly plucked left in the room will do the w T ork. 


LADY BUGS.—Some people do not know that lady bugs are a bless 








468 


HOUSEHOLD PESTS. 


ing to the plant grower. It is their duty to destroy all destructive in¬ 
sects, which eat the plants. We should not kill the lady bugs. If they 
get on your plants it is because they are searching for some de¬ 
structive insect that is too small to be seen with the naked eye. 

ANTS.—If you can discover the nests of ants, a good way to exter¬ 
minate them is to pour into the openings or places where they are, sev¬ 
eral ounces of bi-sulphide of carbon; these close the holes or openings. A 
good way to destroy the ants in a house is to place small sponges with 
sweetened water on the shelves where the ants exist, and these sponges 
can be frequently collected and the ants killed by dipping the sponges 
in hot water, or place spice or anything with a strong flavor near their 
haunts; or, put quicklime in their nests and wash in with boiling 
water. Another way: dissolve in spirits of wine, camphor, mix with 
water and pour into their holes. A solution strong with tobacco is 
still another way; or, paint the floor round their haunts with paraffin 
oil, and pour boiling water, to which has been added a little carbolic 
acid, down their holes. 

PREVENT MOTHS.—Before wrapping your garments up to put them 
away, beat them and -wrap them in linen. Between the folds put cam¬ 
phor in balls or lumps. Put them in a closed place. In removing 
them, beat again and hang in an open place about a day to cleanse of 
the camphor smell. A quantity of black pepper added to powdered 
camphor should be used for fur or hair wraps. 

GET RID OF MOTHS.—Put cedar wood shavings in muslin bags and 
place these among the clothing, or do the same with camphor wood 
shavings, or sprinkle with allspice berries. 

TO KILL COCK-ROACHES.—Mix with one pound of oat meal, two- 
thirds pound of plaster of Paris, well mashed, add a little sugar. Place 
on the floor and in corners where they have been seen. 

FLY TRAP, No. 1.—Near the tops of the screen doors punch holes, 
thus leaving slightly funnel-shaped aperatures, having a rough edge 
outside. This renders it impossible for the flies to enter through these 
holes. By doing this the house can be kept free from flies. 

No. 2.—If a very little oil from bay leaves is kept in a dish on the 
window ledge, or if the doors and window casings are freshly coated 
with any color of paint to which four per cent, oil of bay has been 
added, insects will not go near it. It is an inexpensive drug and flies 
dislike it. 






CANARY BIRDS. 


469 


BEDBUGS.—Last but not least, we will, with an apology, mention 
something about the bed-bug, inasmuch as his reputation is known 
and as he appears to be of an ancient family, associated with man 
for several thousand years. The bed-bug is generally beyond the reach 
of powder. They can generally be exterminted by the use of kerosene 
or benzine introduced into the crevices with a feather or small brush, 
or by the aid of sjwinges. Corrosive sublimate and turpentine, which 
are sure cures, may be used in the same way. Hot water is generally 
effective, used in this way: By mixing the white of an egg with 
quick-silver and putting the same in the crevices will also exterminate 
them. Generally strict cleanliness aoout the house is the price of 
freeing one from bed-bugs, but this does not always keep them away, 
because they are introduced many times into the best households by 
travelers or from careless neighbors. Common house cockroaches and 
little red ants are enemies of the bed-bug, but the remedy is nearly 
as bad and troublesome as the bed-bug. We here give another good 
remedy, which has often been tried and proved successful. It is to 
fumigate the apartments with brimstone. It is necessary that all 
metals liable to be affected by the fumes should be removed, and 
even the keyhole should be stopped up. Put about three and one-half 
ounces of brimstone in a dish and keep the room closed for nine hours. 
It should then be aired. 


CARE OF CANARY BIRDS. 


Be careful of drafts, and never place the cage where a cold air will 
strike it. 

Give healthy birds hemp, canary seed, cuttle-fish bone, rape, water, 
gravel and a little sand on the floor of the cage; also give lettuce, 
cabbage, boiled rice, different kinds of fruit, etc. 

Keep the room moderately warm. 

Feed regularly and give water for bathing three times a week. 

Give plenty of rape seed. A little hard boiled egg and crackers 
given once or twice a week is excellent. 

CURES FOR DISEASES.—For Lice .—Keep a saucer of fresh water 
in the cage and the bird will free itself; or sprinkle sulphur under its 
wings. 

For Overgrown Claws or Beal '.—Pare with a sharp knife. 

For Moulting .—Give plenty good food and keep warm. Saffron put in 
their drinking water is good. 




470 


HOME AQUARIUM. 


For Loss of Voice .—Feed with paste of bread, lettuce and rape seed 
with yolk of egg. Whisky and sugar is an excellent remedy. 

For Husk or Asthma .—The curatives are water cresses, bread and milk 
and red pepper. 

For Pip .—Mix red pepper, butter and garlic and clean the nostrils 
with a feather. 

For Sweating .—Wash the hen in salt and water, then in fresh wrnter. 

For Costiveness .—Feed plenty of green food and fruit. Give the bird 
a spider to eat. 

For Obstruction of the Rump Gland .—Pierce with a needle, press out 
and put sugar over the wound. 

HOME AQUARIUM. 

One of the most popular things to have in a house is an aquarium, 
especially among the fashionable people and where there are invalids 
or children. It not only gives lessons in natural history but it also 
gives amusement for those about the house. Aquariums are gotten 
from the bird dealers and may be beautifully stocked with the gold¬ 
fish, the pretty Japanese one, the perch, shiner, minnow, sucker and 
carp, all of which live together very well. 

Newts, which at a certain time shed their skin and swallow it, and 
surprise the little ones by losing a leg and having another grow in its 
place in a short time, are very interesting to have with the others above 
mentioned. Of course, they must have plants, as they furnish the 
oxygen for the life of the little water-dwellers, and the plants are 
nourished by the carbonic gas which the animals supply. There should 
be something in the aquarium to eat off the diseased parts of the plants 
and for this the snail is used; it should not be forgotten. The plants 
best suited to a fresh-water aquarium are milfoil, oxheart, starwart, 
sweet flag and brook mosses. 


CARE OF HOUSE PLANTS. 

Plants should have more heat during the day than at night. About 
twelve degrees more during the day. If the plants are in a room 
where the heat is entirely shut off at night, and there is danger of them 
freezing, they may be protected by covering them with thick paper. 

A northern window is used for ferns, fuchias and shade-loving plants. 

The western windows are used for such plants as geraniums, wax- 
plants, tulips, pinks, the ivy, etc. 






CARE OF HOUSE PLANTS. 


471 


Moisture is the most essential element in house-plant culture. Plants 
can be kept by setting- vessels containing steaming soap-suds near them 
twice or three times a week, and this is very effective in destroying 
parasites. 

Watering the plants is important, and requires good judgment, as 
some plants require more water than others. In watering plants the 
roots and bulbs should receive a thorough soaking; a slight watering 
does little good. Plants budding or blossoming require more frequent 
watering than those only in foliage. Warm water should always be 
used in watering plants, and should be applied by spraying. The 
leaves of plants should be washed once a week to keep the plant free 
of insects. 


FERTILIZERS.—Take a small portion of essence of night soil in a 
quart of water. Use this once or twice a week. Also use a few drops 
of liquid ammonia in a quart of soft water for the plants. 

The best composition for potted plants is one part of rich loam, 
one part of peat, one part of leaf mold, one part of river sand mixed 
thoroughly together. 

The begonia is a very popular house plant, with elegant foliage 
and profuse waxy flowers of pink, scarlet and white. The rex, or 
king, is the handsomest and the richest of the begonia family. The 
leaves are of enormous size, tinged with crimson and ornamented with 
blotches of green and white and circles of silver. Considerable mois¬ 
ture should be given, and the temperature kept at from sixty to 
seventy-five degrees. This plant is easily blighted, and therefore the 
leaves should not be allowed to touch a cold window pane. 

The fuschia, or “lady’s ear-drop,” is also popular as a house plant. 

The heliotrope likes plenty of light and a good, rich soil. It should 
be well watered. It grows from cuttings as readily as the fuschia. 
The old plants are the best growers. 

A hanging basket is a nice home adornment. Any kind of a basket 
can be used. Line it with moss with a little soil attached, and place 
in the center some plant that grows upright. Fill up the surrounding 
space with old hot-bed soil; fill in with plants of a climbing or trail¬ 
ing nature. In filling a basket, select plants that grow well together, 
those of like shape and moisture, such as fuschia, geraniums, wax- 
plants, and wild or cultivated ferns. Very handsome hanging baskets 
are made from glass dishes set in silk or satin bags, decorated with 
fancy pictures. Hang by three silken cords. Ivies and ferns look 
pretty in this arrangement. 



472 


CARE OF HOUSE PLANTS. 


Ferns and ivy should always be used, the ivy being* the small leaved 
variety. Hanging* baskets require frequent watering. In doing this, 
they should be taken down and placed in some suitable place until 
dry. The necessity of removing them may be avoided by filling a bottle 
with water and putting into it two or three pieces of woolen yarn. The 
ends of the yarn should hang over the basket outside of the bottle. 

Any specie of fern that sends out creeping stems underground readily 
increase by division. They require considerable care. They should 
never be divided until the parts to be separated have a portion of 
roots to each. 

Several of the finest ferns can not be increased bj r division. If right 
means are employed, they will grow from seed. This requires a con¬ 
stantly warm atmosphere and little sunshine. 


LILLIES.—Plant them in well-drained soil and in ground full of cow 
manure. Don’t use fresh manure. Plant the bulbs six or eight inches 
deep in the soil, and about two feet apart. Never disturb the plants 
once planted. 


REPOTTING PLANTS.—The way to tell whether flow^ers need re¬ 
potting is to examine the roots; if the roots fill the soil and are 
close against the sides of the pot, they should be put into larger pots. 

CHRYSANTHEMUMS.—These can be started from seeds in the house 
and will bloom the first season. A rich soil and plenty of water are 
necessary. 


ROSES.—Always prune your rose bushes in the spring. Cut out all 
the weak and diseased branches and thin out thick places. 


INSECTS.—A solution of tobacco made by steeping it in water will 
drive insects from flowers. Tobacco stuck in the ground around the 
plant will keep insects away. 


CROCUSES. To induce a strong growth of the roots of crocuses, 
keep them in the dark as long as possible. 


CARNATIONS.—These can be grown in a temperature of about 58 
degrees. Keep them in pots rather than in boxes. Use a soil of loam. 
Water moderately. 









CARE OF HOUSE PLANTS. 


473 


HELIOTROPES.—These cannot be grown in a room where gas is 
nsed. They require plenty of sunshine, warmth, rich, sandy soil, good 
drainage and plenty of water. Too little water causes the plant to shed 
its foliage. Stagnant water about the roots injures them. 


HOW TO KEEP FLOWERS FRESH.—To preserve the freshness and 
odor of violets, w T rap about the stems, when in bouquet, cotton dipped 
in salt water and wrap tin-foil about this cotton. The blossoms of 
heliotrope should be placed in a vessel by themselves as they are 
injurious to other flowers placed in the water with them. The water 
in which mignonette has been placed should be changed frequently, 
as otherwise it would soon become ill smelling. 

To keep flowers fresh any length of time, exclude the air by putting 
them in a damp box and covering them with wet newspaper. 

Bouquets can be kept by putting a little saltpeter in the water. 


FLOWERS FOR THE SICK.—In choosing flowers for the sick, be sure 
they are perfectly fresh. Do not send too many, but make it up in fre¬ 
quency and variety, and avoid those that are very fragrant. Kind to 
use, see under head “Sick Room.” 


TO CURE SICK PLANTS.—Sometimes a potted plant becomes root 
bound—that is, the roots cling to the inside of the pot or get so in- 
twflned among themselves that the growth of the flower is much im¬ 
peded. In such a case an application to loosen the roots is required. 
Pour hot water on a little tobacco, a little soft soap and a pinch of salt. 
Let it stand until it becomes a jelly. Then strain and add a small 
quantity of the water with which the plants are sprinkled. 


FROZEN PLANTS, HOW TO RESTORE.—As soon as you discover 
the plant is freezing, simply pour cold water all over it so that the 
leaves are thoroughly moistened. You will notice a coating of ice 
on the leaves in a short time; the plant should be immediately placed 
in a dark room and a newspaper covered over it. 


HOW TO PRESERVE FLOWERS.—Flowers will preserve their form 
for several months if they are carefully put in a glass jar, in which a 
lump of clay has been placed. The flowers should be stuck upright in 
the clay; then pour fine sand in till they are imbedded in this. Do not 
disturb or break the leaves of the flowers. 







474 


MISCELLANEOUS RECIPES. 


MORNING GLORY.—This having a full foliage and beautifully 
shaped flowers is suitable for covering old stumps and trees, etc. The 
plant will grow in most any kind of soil, and if support is given to 
the vines they will, in a short time, cover up ugly places. 

The finest climbing vines are, perhaps, the Madeira, whose flow r ers 
give excellent perfume, and James’ sprunt, a fine crimson colored vine 
that is as valuable as a pillar-rose. These flowers thrive w r ell in most 
any out-door situation and require a rather rich soil mixed with sand, 
yellow loam-leaf mould and some field ground. 


LANGUAGE OF COLORS.—White expresses wisdom, chastity, candor, 
power and purity. 

Red is symbolical of power, passion and riches; this color also stands 
for cruelty and hardness. 

Blue denotes fidelity, sweetness, tenderness, loyalty, a spotless repu* 
tation. 

Yellow stands for glory and fortune. 

Green is emblematic of hope and joy. It is the emblem of youth 
because spring verdure is green. 

Black stands for sadness, for deception, disappointed hopes. 

Pink denotes health, love, youth and pleasure. 

Violet is the tint allowed faith. 

Orange means divine inspiration and poetry. 


MISCELLANEOUS RECIPES. 

TO SUGAR-CURE MEAT.—For 80 pounds of meat, take four pints of 
salt (or enough to cover the meat nicely), one and one-half ounces of 
saltpeter, one-fourth pound of brown sugar, one tablespoonful of black 
pepper. Mix all together well and cover thick on cut side of the meat 
and end at leg; keep it well covered for two weeks, when it is ready 
to smoke. Use more salt if the above does not cover it nicely and keep 
the cut side covered the entire two -weeks; if any salt falls off, keep 
adding more to it and if it is not enough, add others. 


STAINS ON MUSLIN.—These can be removed by pouring boiling 
water through the spots. Before fruit juices dry, they can be removed 
by cold water, using a sponge and a towel. 


ACID STAIN.—Tie some pearlash in the stained part, boil the linen 







MISCELLANEOUS RECIPES. 475 

in water in which some soap has been scraped, until the stains disap¬ 
pear. 


TO TAKE OUT TEA STAINS.—Mix a teacup of soft soap and a 
tablespoon of salt. Rub the spots; lay the cloth on the grass in the sun. 
Let it a day or two, and then wash. To hasten the bleaching, wet the 
spots occasionally. 


HOW TO DISINFECT SINKS OR DRAINS.—One-third of a pound of 
copperas dissolved in a gallon of water if poured into a sink will keep 
it free from disagreeable odors. The following will serve the same 
purpose: One-third pound of chloride of lime to one gallon of water. 


DISINFECTANT FOR CELLARS.—Musty and damp cellars can be 
made pure by sprinkling either of the three following things: Com¬ 
mon lime, chloride of lime or pulverized copperas. A solution of 
chloride of lime is an excellent way to disinfect vegetable matter if 
one-half pound of this is dissolved in three quarts of water. One pound 
of plaster of Paris with two of charcoal is excellent to absorb odors. 

CEMENT FOR LABELS ON TIN BOXES—It is made by softening 
good glue in water and boiling it in strong vinegar. Thicken the liquid 
with fine wheat flour to make a paste. 


HOW TO REMOVE A TIGHT FINGER RING.—The best way to 
remove a tight finger-ring is to draw a piece of string through between 
the finger and ring, wind it around the finger up to the middle joint, 
and then by taking hold of the lower end and slowly unwinding it, 
the ring will gradually move along till it comes off. 

CEMENT FOR CANNING FRUIT.—Mix together two ounces of resin, 
lard, tallow and beeswax, equal parts of each, and have it hot and ready 
when canning. 

TO CLEAN OUT STOVEPIPE.—Put a piece of zinc on the coals in 
the fire. 


HOW BRIGHTEN CARPETS.—Beat the carpets, scatter cornmeal 
with salt over them and sweep. The mixture should be in parts as three 
is to four. Spots can be removed by the use of ammonia. Oil stains 
can be removed by repeated sprinkling of buckwheat flour on the spot. 










476 


MISCELLANEOUS RECIPES. 


PAINT FROM WINDOWS.—Well rubbed with hot vinegar will do 
the work. 

GOOD PASTE.—Dissolve an ounce of alum in three cups of warm 
water. When cold stir in flour and add a teaspoonful of powdered resin 
and two or six cloves. Boil and it is ready for use. 


AN ADHESIVE PASTE.—One tablespoonful of flour, one tablespoon¬ 
ful of starch. Pour over these a little boiling water; let stand a 
minute and add more water. Stir and cook. This will not mould and 
it will not discolor the paper. 


TO TAKE STAINS FROM BROADCLOTH.—Mix with fifteen drops 
of alcohol and fifteen drops of spirits of turpentine, one ounce of pipe 
clay, ground fine. Moisten a little of the mixture with alcohol and 
apply to the spots. Let remain until dry and rub with a woolen cloth. 

TO TAKE FRUIT STAINS FROM LINEN.—Burn a piece of sulphur 
and hold the linen over it. Wash thoroughly, or the spots will appear 
again. 


TO TAKE OUT OIL STAINS.—Mix well together one and one-half 
ounces of essence of leman and three ounces of spirits of turpentine. 
Apply like any other similar mixture. It will take out all grease. 


TO REMOVE IRON STAINS.—Dip the cloth in sour buttermilk and 
dry in the hot sun. Wash in cold water; or salt of lemons is good. 

TO CLEAN COPPER VESSELS.—Copper vessels may be effectively 
cleaned by rubbing them with half a lemon dipped in salt. They 
should then be rinsed in pure water, and afterward polished with a 
soft cloth. 


TO CLEAN SILA ER.—Take a weak solution of one teaspoonful of 
ammonia and one teacup of water; apply with a wet rag. 


DRAIN PIPES.—To prevent drain pipes from stopping up pour a 
hot solution of potash into the pipes every month or two. 


HOW TO KEEP SILVER BRIGHT.—Silversmiths will tell you that 
care is to be exercised even in the choice of tissue-paper used to wrap 












MISCELLANEOUS RECIPES. 


477 


up silverware. There is a special kind, which any reliable dealer will 
advise you about, that is entirely free from any chemical treatment 
which can affect the silver. 


HOUSE RENOVATION.—Clear out closets, trunks and attics. Have 
old clothes sent to the cleaners, or do them at home. Scald out the 
corners of closet floors and of drawers with hot potash water, a tea¬ 
spoonful of potash to half a gallon of water. This, sluiced with a 
whisk broom into every cranny, kills insects’ eggs and prevents the 
early flies from sw r arming, destroys fever germs and sweetens the 
air of the whole house. Line all drawers and shelves with good manilla 
paper, carefully fitted, with a little gum in corners to hold it in place. 


HOW TO PRESERVE POTATOES FROM ROTTING.—Throw lime 
dust over the floor of the bin, put in about six inches of potatoes, then 
put in more lime dust, then more potatoes, and so on till all in. Use 
about one bushel of lime to forty-five bushels of potatoes. The lime 
also improves the flavor of the potatoes. 


HOW TO KEEP CIDER SWEET.—This can be done with little ex¬ 
pense. Take a stick and wrap around it a cloth and with the cloth 
wrap in plenty flour of sulphur, set a match to this and smoke the 
barrel thoroughly for a while, at the same time have the cider in the 
kettle, simmering, bring to a boil, and throw into the barrel while the 
fumes of the brimstone are in; make it airtight. This will keep your 
cider fresh till spring. Bringing the cider to a boil, the pomace comes 
to the top and should be taken off. Good cider should be made from 
good ripe apples. A vinegar barrel can be used, or: Put into the 
barrel about two ounces of pulverized chalk and three-eighths of a pound 
of ground mustard. One-half pound of mustard can be used to good 
effect. 


GINGER POP.—Take one-half pound of bruised ginger root, ten and 
one-half gallons of water, one ounce of tartaric acid, one tablespoonful 
of lemon oil, the wdiites of six eggs and five pounds of white sugar, 
put in also one-half pint of good yeast. The ginger root should be 
boiled about three-quarters of an hour in two gallons of water and 
strained, and the oil added while this is hot. In about ten hours it 
should be skimmed. Makes a good and wholesome drink. 


HOP YEAST.—Take one-lialf pint of baker’s yeast, two tablespoon- 







t 


478 MISCELLANEOUS RECIPES. 

fuls of salt, two tablespoonfuls of brown sugar, pint of flour, two 
ounces of hops and three quarts of water. A less amount of all can 
be used. The hops should be boiled for twenty-five minutes in the 
water and strained into a jug; into this the sugar, flour and salt should 
be stirred; the yeast is added when cool. After six hours cover up and 
keep in a cool place. 

YEAST CAKES.—Good sized yeast cakes can be made by taking six 
medium-sized potatoes, one-fourth pint of yeast and one-half handful 
of hops and a sufficient quantity of cornmeal After pealing the po¬ 
tatoes, boil them and rub through a colander. The hops should be 
boiled in a quart of water and stirred into the potatoes. The corn- 
meal should be scalded and stirred into the yeast. Let this rise and 
take sufficient unsca.lded meal to thicken. Roll them out and dry rap¬ 
idly so that they do not become sour. 

GOOD FLUID COPYING INK—BLACK.—Take one-eighth pound of 
soft sugar (brown is the best), one-eighth pound of gum arabic, one gal¬ 
lon of rain water. Take of clean copper one-eighth pound and three- 
eighths pounds of powdered nutgalls. These should be all mixed and 
bruised thoroughly and put in the rain water, shaking occasionally for 
nearly two weeks. Or if you need the ink sooner, let it steep in an iron 
kettle until it gets black. Strain before using. 

BAKING POWDER.—A good baking pow T der, which can be used with 
good results and a knowledge that you are not using drugs, can be 
made by taking one pound of cream of tartar and thirteen ounces of 
baking soda. These should be dry from all dampness, and even placed 
in the oven for a short time to make them thoroughly dry, and after¬ 
wards mixed and kept in dry boxes or bottles. It will take two tea¬ 
spoonfuls of this to every two quarts of flour, or the same proportion 
when less amount is used. You can make biscuits without using any 
baking powder, but baking powder will make them much better. 

HOW TO MAKE VINEGAR.—A good vinegar can be made in less 
than a month by taking five and one-half gallons of rain water, six 
pints of yeast and two quarts of molasses. Put all these into a jug 
and tie a piece of cloth over the bung to let in air and to keep out the 
flies. This should be set in the sun when the weather is hot, or if the 
weather is cold set near the stove. This is good, but apple is best of 
all, and when making cider vinegar put in a little yeast if quick vinegar 
is desired. 






MISCELLANEOUS RECIPES. 


479 


HOW TO MAKE AN ICE CHEST.—Take two boxes, one much smaller 
than the other, so as to leave a space of three or four inches all around 
when placed inside the larger box. Pack closely with sawdust the 
space between the two boxes, and make a heavy cover to fit neatly 
inside the top of the larger box. A small pipe put in the bottom of the 
chest will carry off the waste water. It will be serviceable for family 
use and costs very little. 


AN INDELIBLE INK.—Add a strong solution of Prussian blue dis¬ 
solved in water t-o a quantity of good gall ink. The color of this when 
■writing is greenish, but becomes black when dry. 


TO REMOVE ODOR FROM BOTTLES.—Fill with cold water, and 
stand out doors for three or four days. Change the water every day. 


TO TEST A THERMOMETER.—Boil water and when boiling actively, 
■warm the thermometer in the steam and then plunge it into the water. 
If it registers 210 degrees it is a good one. 

TO TAKE GREASE OUT OF PAPERED WALLS.—Dip a flannel rag 
in spirits of wine, rub the greasy spots lightly once or twice. The 
grease will disappear. 

HOW TO BRIGHTEN GILT FRAMES.—Dust carefully and wash with 
mixture of one ounce of soda and the whites of two eggs. 


HOW TO FILL CRACKS IN PLASTER.—Mix plaster of Paris in vine¬ 
gar. Push it into the cracks and smooth off with a trowel or knife. 

Toughen glass or lamp chimneys by boiling in salt water. 

INK FOR MARKING BOXES AND PACKAGES.—Dissolve, to a thin 
fluid, asphalt in oil of turpentine. It will dry at once and be almost 
indestructible. 

/ 

HOW TO PRESERVE BROOMS.—Dip every week into a kettle of 
boiling suds for five minutes. This will preserve them. 

HOW TO CLEANSE BRASSWARE.—Take one-half ounce of sweet 
oil, three and one-third ounces of rotten stone, one-half ounce of oxalic 
acid; the last two in powdered form, with enough water to form a 
paste. Apply and rub dry with flannel. 











480 


MISCELLANEOUS RECIPES. 


TO REMOVE DRY PUTTY.—Apply a piece of heated metal to the 
putty; pass it slowly over the putty. This will make it soft, then it 
can easily be removed with a knife. 

TO BRIGHTEN AND CLEAN BRUSSELS CARPETS.—Break fresh 
beef gall into a pan; pour one-half of it into a clean bucket, and make 
two-thirds full with lukewarm water. With a clean, coarse towel, 
brush the carpet well; rub hard with the cloth wetted with the gall- 
water. Do a small piece at a time. Rub the carpet dry with a dry, 
coarse cloth. A few drops of carbonate ammonia in a small quantity 
of warm rain water will remove, if carefully applied, all discolored 
spots upon the carpet, whether produced by acids or alkalies. 


FOR CLEANING PAPER HANGINGS.—Take small pieces of stale 
bread. Commence at the top of the room and wipe downward, about 
two feet at a time, with the crust. This will make an old room look 
like new. Be careful and don’t rub too hard, nor attempt to clean it 
by rubbing crosswise. The dirty part of the bread must be cut away 
each time. 

USE OF A RAW POTATO.—It will clean gilt frames; cut a raw 
potato, rub the frames with it, and polish with a soft duster. Raw 
potato, by using with it a little bathbrick, will remove stains from steel 
knives and forks. Stains can be taken out of tinware and brass with 
this. 

Cream of tartar rubbed upon white kid gloves will clean them. 

ODORS IN COOKING.—A cup of vinegar placed on the back of the 
stove will prevent the spreading of cooking odors through the house. 

TO PRESERVE AND CLEAN LINOLEUM AND FLOOR-CLOTHS — 
When first laid it should be sponged with beer, and wiped dry. This 
should be done each day for a week, to fill in the pores. Clean with 
warm water once a week ( no soap or soda), and when dry sponge as 
above stated with beer. The beer brings back tone and color imme¬ 
diately, after first cleaning with water. It can be preserved by wash¬ 
ing it with milk. 

An excellent mixture for removing grease or paint spots from car¬ 
pets and garments may be made by mixing four tablespoonfuls of alco¬ 
hol with one of salt. Shake well and apply with a sponge. 


TO SHARPEN EDGED TOOLS.—An easy way to sharpen a razor is 








MISCELLANEOUS RECIPES. 


481 


to place it for a half hour in water, to which has been added about 
one-nineteenth part of muriatic or sulphuric acid. Wipe it off lightly 
and in a few hours set it on a hone. This process never injures a good 
blade. This is an excellent method for sickles and scythes. 


HOW TO MAKE ICE AT HOME.—Take a cylindrical vessel, pour in 
three and one-half ounces of commercial sulphuric acid and one and 
one-third ounces of water, then add one ounce of powdered sulphate of 
soda. Put in the centre of this a vessel containing water. The water 
will soon freeze. You can repeat the same and make more ice. 


FIRE EXTINGUISHER.—Take ten pounds of common salt and five 
pounds of salimoniac. Dissolve the above in three and one-third gal¬ 
lons of water. When dissolved it can be put in bottles and set in 
different rooms. Put it in bottles of thin glass, and if fire occurs throw 
the bottles into the fire with sufficient force to break them. The fire 
will surely go out. 

LEATHER CHAIR SEATS.—They may be brightened by rubbing 
them with the white of egg. Leather bookbindings can also be bright¬ 
ened in same way. 

A PERMANENT WHITEWASH.—Make the ordinary whitewash, then 
boil it. For every gallon of the whitewash stir in one tablespoon of 
powdered alum, one-third pint of flour paste and one-half pound of 
glue dissolved in water; place this into the boiling whitewash. This 
is almost as good as paint. 

TO REMOVE RUST FROM CUTLERY.—Soak the articles in sweet 
oil for fifty hours; rub with unslacked lime, powdered fine, until the 
rust disappears. 

STRONG WHITE PASTE.—Dissolve in two quarts of water, two and 
one-half ounces of gum arabic. Stir into this about one pound of 
wheat flour, until it becomes a paste. Heat and add to the following 
solution, one and one-third ounces of alum and one and one-half ounces 
of sugar of lead dissolved in water, and stirred until it boils, then re¬ 
move it from the fire. To this add seven drops of carbolic acid. This 
is a durable paste and can be used for almost any purpose. 


TO TAKE WRITING INK OUT OF PAPER.—Make a solution of two 
and one-half drachms of muriate of tin and four drachms of water. 









482 


MISCELLANEOUS RECIPES. 


Apply with a camel’s hair brush. After the writing- has disappeared, 
pass the paper through water and dry. 

SHOE POLISH.—When boots and shoes are damp, and will not pol¬ 
ish, add a few drops of paraffine oil to the blacking, when you will be 
able to get a good polish in a few minutes. 

WATER-PROOF FOR SHOES.—Melt in quantities of three parts mut¬ 
ton suet and four parts beeswax. Rub it over the leather, also the 
soles while in liquid form. 

KEROSENE FOR SHOES.—Very often when a heavy shoe or boot 
has been wet it hardens and draws and hurts the foot. If the shoe 
is put on and thoroughly wet with kerosene, the stiffness will disap¬ 
pear and the leather become soft and will adapt itself to the foot. The 
leather will retain its softness a longer time if the shoe is oiled while 
wet, and the kerosene does not injure the leather at all. This is one 
use of kerosene that is seldom mentioned. 


SHOE SOLES— Water-Proof .—Varnish applied to the soles of 
shoes will keep out the damp and make them more durable. The soles 
should be covered with a coat of varnish and allowed to dry. The 
above process should be repeated three times. 


A GOOD CEMENT FOR RUBBER BOOTS.—Dissolve crude rubber in 
bisulphuret; the solution should be made rather thin and the cement 
put upon the patch and the boot, both being heated, and then put 
together. 


CARE OF SHOES.—Calfskin boots should never be blacked with 
liquid dressing, as the drying agent cracks the leather. Use a brush 
polish. Better yet is a monthly dressing of neat’s foot oil, which 
softens the leather, makes it impervious to dampness, and gives a black 
finish. 

Kid shoes should be rubbed with vaseline while the shoe is on the 
foot and the leather warm. Then, grasping a strip of woolen cloth 
firmly in either hand, rub the shoe briskly and you have an “oil shine.” 

Squeaking shoes can be remedied by standing the shoes in a tin plate 
covered with enough turpentine to reach the line of the inner sole 
without touching the “upper.” Let soak for twenty-four hours and 
then dry for two days before wearing, when it will be found that the 








MECHANICAL RECIPES. 


483 


soles are not only noiseless, but waterproof, and will wear almost twice 
as long. Turpentine hardens the leather without stiffening it. 


TO CLEAN WROL T GHT IRON.—All wrought iron work should be 
cleaned with a little drop of paraffine oil and soft rag. 

TO TAKE OFF THE SCENT OF PAINT.—A pailful of water set in 
a newly-painted room will remove the unpleasant smell of the paint. 

CRUST ON BOILERS.—The crust on boilers and kettles, arising from 
the constant use of hard water being boiled in them, may be prevented 
by keeping in them an oyster shell or large marble*. 


A GOOD COPYING PAD.—Soak two ounces of glue in water until 
soft and pliable. Drain off the surplus water. Place the dish in a large 
dish containing hot water. After the glue is melted, add eleven and 
one-half ounces of glycerine, previously heated. Mix the two and add 
a few drops of carbolic acid so as to prevent moulding. Pour the mix¬ 
ture into a shallow pan and set away to cool. Be careful and have the 
surfaee free from blisters. After standing twelve hours it is ready for 
use. 

How to Use the Pad .—Write on a sheet of paper what you wish to 
duplicate, with a sharp steel pen and strong aniline ink. When the 
ink is dry, lay the paper on the pad, face downward, and press lightly. 
After remaining a moment, remove the paper; an impression will be 
found on the pad. Another paper placed upon the pad will produce 
one similar to the original. After enough copies have been taken, wash 
the face of the pad with a sponge and cold water until the ink is wholly 
removed. If the surface of the pad becomes dry, wipe with a sponge. 
If it becomes uneven, melt over a moderate fire. 


MECHANICAL RECIPES. 

HOW TO PREVENT WOOD FROM CRACKING.—Place the wood in 
a bath of melted paraffine, heated to tw T o hundred and eleven degrees 
Fahrenheit, and allow to remain as long as bubbles of air appear. Al¬ 
low" the paraffine to cool until cold, remove the w^ood and wipe off the 
wax. 


nOW TO BEND WOOD.—Wood placed in a close chamber and given 
to the action of steam will be rendered pliant, and may be bent in 









484 


MECHANICAL RECIPES. 


almost any direction. This process is used in taking sap from wood, 
and promotes rapid seasoning. 


FIRE-PROOFING FOR WOOD.—Take three parts of alum and one 
part of green vitriol. Make a strong, hot solution with water. Make 
another solution of green vitriol, mixing in pipe clay sufficient to make 
it stiff as paint. Apply two coats of the first, dry and finish with one 
coat of the last. 

Hot coal tar, if applied to timber intended for posts, makes it proof 
against rot. 


MILL PICKS—HOW TO TEMPER.—Put two ounces of corrosive 
sublimate and four handfuls of salt into eleven and one-half quarts of 
water. This will give hardness and toughness to steel; and it may be 
made better by adding one-fourth pound of sal-ammoniac, pulverized. 
Heat the picks, bring them to a cherry red and dip them into the above 
solution. No temper should be drawn. The best blacksmiths find that 
picks should not be overheated; they should be heated as low as pos¬ 
sible, as this is the principal thing in getting the picks hard and tough. 


TO PROTECT LEAD WATER PIPES.—By filling the pipes with a 
warm and concentrated solution of sulphide of potassium, and leaving 
the solution in contact with the lead for about twenty minutes and 
then blowing it out, the lead water pipes will be protected from the 
action of water. The pipes are often injured by the action of the 
w’ater and the lead partially dissolves. By using the above solution 
the pipes are coated with sulphite of lead on the inside and cannot be 
acted upon by water. 


POLISH FOR PIANOS.—Mix one cup of turpentine, one cup of lin¬ 
seed oil and two-thirds cup of vinegar; rub in well with a piece of 
flannel cloth. Then polish with a piece of chamois skin. This will 
remove the dull appearance that age gives to fine wood. 


MACHINE POLISH.—Mix three parts of the finest blood coal, tw r o 
parts of oil of turpentine, and one part of stearine oil. Dilute well 
with spirit and spread with a brush on the parts of the machine to be 
cleaned. After the alcohol has evaporated, rub the coaling with dry 
blood coal and crocus or any other suitable polishing substance. This 
is an excellent polish. 







MECHANICAL RECIPES. 


485 


INDELIBLE INK.—Grind, with thirty-four drops of strong hydro¬ 
chloric acid and twenty-four grammes of alcohol, one gramme of ani¬ 
line black. Dilute with a hot solution of one and one-half grammes 
of gum arabic in ninety-seven grammes of water. 


WATERPROOF BLACKING.—Melt and form a jelly of sixteen parts 
beeswax and one part borax by stirring. In another vessel thirteen 
parts oil of turpentine and one part asphalt varnish and add one part 
of melted spermaceti, stir this mixture thoroughly and add the first 
mixture of beeswax. For the color add five parts of Berlin blue, 
ground, and twelve parts of vine black. Perfume the grease with one 
part of nitrobenzole and put in boxes. Rub it on with a rag; then 
brush. An application once a week is sufficient. 


A GOOD MARBLE CEMENT.—Soak a quantity of plaster of Paris in 
a solution of alum. Bake the two in an oven to make it into a plaster. 
Grind to pow T der, use when wanted by mixing with water. This com¬ 
position sets very hard, and is capable of taking a very high polish. 
It may be mixed with various colors to use with any color of marble. 


HOW TO MAKE PLASTER CASTS OF ANY CARVED CIRCLE.—Ob¬ 
jects cut conically are simply pressed into a lump of soft clay. Paint 
the mould with linseed oil, and pour in plaster of Paris. 

Complicated objects, such as animal heads, etc., require glue moulds 
to be employed. Prepare a box just large enough to receive the model. 
Boil, in sufficient quantities, good joiner’s glue. Coat the model with 
shellac; and after the shellae is ary, coat with linseed oil. Lay the 
model in the box, then pour in the glue. In a few hours the glue will 
be sufficiently dry to permit the model to be taken out. Then coat 
the glue mould all over with linseed oil and pour in the plaster of Paris. 
A very good impression can be made in this way without much cost. 
The moulding glue can be used again. 

HOW TO MAKE BLACKBOARDS.—In the first place, care must be 
taken to make the wall surface, or boards, to be coated, perfectly 
smooth. Mix plaster of Paris with water and fill all the holes and 
cracks; only a little of the same should be mixed at a time, and then 
pressed in and smoothed down with a knife. The cracks between 
shrunken boards may be filled the same way. Then use sandpaper. 
Liquid gum shellac, sometimes called shellac varnish, and lampblack 
are ingredients needed for slating. Gum shellac is cut in alcohol. 






486 


AGRICULTURAL RECIPES. 


Pour some shellac into an open dish and stir in enough lampblack to 
make a heavy paint. Spread on any kind of surface, but gloss with 
a clean brush. First, a small quantity should be put on to test it. If 
it is glossy and the chalk slips over it the mixture can be reduced with 
alcohol. If it rubs off, let the druggist put in more gum to make the 
liquid thicken. A five cent paper of lampblack and one quart of the 
liquid is sufficient to slate all the blackboards in a small school room. 


AGRICULTURAL RECIPES. 

WHITEWASH.—Slake one-half bushel of lime in a barrel, add one 
pound of common salt, one-third pound of sulphate of zinc and one 
gallon of sweet milk. Any color may be added. 


FARMERS’ PAINT.—An excellent paint is made by mixing two 
quarts of skimmed milk, nine ounces of fresh-slaked lime, six ounces 
of linseed oil, two and one-half ounces of Burgundy pitch, and three 
pounds of Spanish white. The lime is to be slaked in water, exposed 
to the air and then mixed with about one-fourth of the milk. The oil 
in which the pitch is dissolved is to be added a little at a time, then 
the rest of the milk, and afterwards the Spanish white. Two coats 
can be put on twenty-seven yards with this amount. This is a beauti- 
,ful white paint. 



TO PROTECT FRUIT TREES FROM MICE.—Mix one part of tar and 
three parts of tallow. Apply or paint to the tree, while hot. 

TO KILL VERMIN ON PLANTS.—Pour a gallon of boiling water on 
three-fourths pound tobacco leaves. After twenty minutes, strain it. 
Pour this over the plants and it is sure to kill all vermin. 

GRAFTING WAX.—Take one pound of resin and one pound of bees¬ 
wax. Melt them with enough lard or tallow to soften and prepare 
for applying. 














AGRICULTURAL RECIPES. 


487 


TO PRESERVE APPLES.—Pack in boxes or barrels elevated from the 
cellar floor. Put a layer of sawdust in the bottom, then a layer of 
apples, then sawdust and so on till all are in. Apples packed this way 
will keep a long- time. 


HOW TO KILL POTATO BUGS.—Mix a pound of Paris green with 
about ten pounds of flour or fine whiting. Sift this on the hills when 
the vines are wet with dew or rain. 


STRIPED BUGS.—The striped bug on melons and cucumbers may 
be killed by the following: By sifting charcoal dust, three or foui 
times in succession, over the plants; also by using a solution of a peck 
of hen manure to six quarts of water, and sprinkle the plants freely 
after sunset. 


CHINCH BUGS.—Place old rags in the crotches of the trees. The 
worms will lodge and spin in the old rags; then the rags may be 
thrown in boiling water. 


CATERPILLARS.—Make a solution of one part in 480 of sulphide 
of potassium, and sprinkle it on the trees by means of a syringe. 

CURCULIO.—Make a very strong solution of water and gas tar, so 
that by standing two days it will be come dark like creosote. On the 
appearance of the insect, drench the tree with a hand pump; repeat 
every three days for two weeks, and destroy all fallen fruit. 


HOW TO TAN RAW HIDE.—After taking it from the animal, spread 
the hides flesh side up. Then put two parts of salt, two parts of salt¬ 
peter and alum combined, make fine, and sprinkle evenly over the 
surface; roll the hide together and let it alone for a few days till the 
coating is discolored. Then take off whatever flesh remains and nail 
the skin against a shed to dry. Put neat’s foot oil on to soften it, and 
then fasten up where the sun’s rays strike it. When done, rub out all 
the oil you can with a wedged stick; it will then be ready for use. 

HOW TO TAN FUR SKINS.—Skins should be soaked until soft, the 
flesh scraped off and then the skins again soaked an hour in tepid 
water. Then make a solution of two-thirds ounce of globular salt, 
two-thirds ounce of borax, four-fifths ounce of saltpeter; this amount 
will be needed for each skin. Dissolve in soft water and spread it on 









488 


AGRICULTURAL RECIPES. 


the flesh side of the skin, applying it thick or thin with a brush, the 
amount varying in comparison with the thickness of the skin. Nest, 
put the skin in a cool place till the following day, then wash it clean. 
Afterwards melt together two and one-half ounces of hard soap, one- 
third ounce of borax and one ounce of sal-soda; bring this to a boil by 
placing it over the fire, and apply this mixture to the flesh side of the 
skin, keeping the skin in a warm place for twenty-four hours. Then 
apply a mixture of nine ounces of salt, four and one-half ounces of 
alum, seven pints of hot soft water and two ounces of saleratus, which 
mixture has been dissolved in water. When this solution becomes 
luke-warm, put the skin in it and let remain for fifteen hours. Take 
the skin out of the mixture, rub it dry as possible and let it stand fif¬ 
teen hours longer; then finish it by working it well, afterwards rub¬ 
bing the flesh side with sandpaper. 


GRINDSTONES.—Never expose them to the sun, as they will harden; 
do not let any part stand in water, as that will soften the stone; clean 
grease off tools before putting on stone. 




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PRACTICAL HELPS ON CARING FOR THEM AND TREATING 

THEIR DISEASES. 


After owning, caring for and loving stock as I do, it would be 
unfair if I did not give some attention to tlie horse and other 
animals and impart to my friends what knowledge I have from 
experience and what I have gotten from the best of veterinary 
surgeons, that the reader may gain additional knowledge and 
thereby save the life of some valued animal. 

I shall not try to give a complete horse doctor book, but I desire 
to make known some long tried and reliable remedies, which 
alone have cost many, many times more than the price of this 
book. Good feed and proper care are the best remedies for 
horses; but, as many persons think they take proper care of them¬ 
selves and still have their ailments and meet with accidents, we 
may reason that the same is true of horses, cows, sheep and other 
anim als. In many diseases of the horse, it is absolutely neces¬ 
sary to have a good veterinary surgeon. However, a good one 
cannot always be reached; having been reared on a farm myself, 
I often saw the benefit of having some good practical book in case 
of emergency. Any farmer will be fully repaid for buying this 
book by its use to him in this department alone, as it contains 
nothing but what will sooner or later prove valuable. We give 
the treatment for the ordinary diseases, and also the causes and 
symptoms where thought practical. 


(489) 




490 


DOMESTIC ANIMALS. 



HORSES. 

COLIC IN HORSES.— Cause. —Colic, chronic, spasmodic or wind colic, 
is caused by change. of food, feeding too high, irregular feeding, gas 
forming in the bowels, a sudden change of weather and many other 
things which give rise to colic in its different forms. 

Chronic colic is a very common disease and is brought on by the 
horse not chewing his food properly at the time of teething. 

Symptoms .—A horse having flatulent or wind colic will often lie down, 
rise suddenly, kick his hind feet against his body and refuse every 
kind of food, the symptoms being somewhat like spasmodic colic. But 
when a horse has spasmodic indigestion he gradually falls off, gets 
weak and sweats easily. He is attacked sometimes with fits of pain in 
the bowels and does not seem to have any “get up” in him. 

Treatment No. 1 .—Common soda given in the quantity of a table¬ 
spoonful at a time will bring relief at once, many times, and as good 
and handy a remedy as can be used. This is good for man or beast. 

Treatment No. 2 .—Another good remedy, and a very valuable one, is 
to put into one-half a pint of lukewarm water, two tablespoonfuls of 
laudanum wflth five tablespoonfuls of turpentine. If relief is not ob¬ 
tained in about an hour, repeat the dose. The second dose should have 
added with it one tablespoonful of powdered aloes. These remedies 
need not be given with uneasiness, because they will give the proper 
result and do no harm. 














DOMESTIC ANIMALS. 


491 


Treatment No. 3 .—In a case of chronic indigestion it will be well to 
change the feed and give a mixture of one-fourth tablespoonful of 
ginger, the same amount of common soda and one tablespoonful of bit¬ 
ter aloes. The horse should have no hard food, and it would be well 
to give him a tonic right after this; so as a tonic, give him a teaspoon¬ 
ful three times a day, mixed with the feed, of the following mixture: 
Two-thirds pound of sulphate of iron, three-fourths pound of ginger, 
three-fourths pound of common soda, and two-thirds pound of gentian 
root. 


BOTS—HOW TO CURE.—Bots come from the eggs laid by a bot-fly. 
A horse will swallow these eggs, which pass down into the stomach 
and hang to the lining membrane. A horse that is attacked by bots 
does not seem to do well on his feed, he will occasionally nip at his 
sides, and by turning his upper lip up you will notice pimples on the 
surface of the lip. Several doses of the following given to the horse 
will make the bots let loose and cure the animal in a short time: 

Give him three pints of molasses with five pints of new milk. 
Twenty minutes after this, give him nearly a half gallon of warm sage 
tea; then in about twenty-five minutes give him three-fourths pint of 
currier’s oil, or enough more to physic him—if this dose does not do 
it. This will nearly always effect a complete cure. 

Another good remedy is to give the horse three tablespoonfuls of 
spirits of turpentine in two and one-half cupfuls of raw linseed oil. 
Give him this as a drench every eighth day and do not work him for 
a day or two after the drench is given. Or give him two-thirds table¬ 
spoonful of sulphate of iron twice a day, reducing to once a day on 
every third day. 


RING-BONE.—Take three and one-half pounds of lard, four and two- 
thirds ounces of oil of vitriol, seven ounces of nitric acid, one table¬ 
spoonful of common potash, four and one-half ounces of spirits of 
turpentine, about one tablespoonful of oil of worm-wood, four table- 
spoonfuls of British oil, and the last named quantity of cedar, amber, 
tar, and five tablespoonfuls of pulverized cantharides. Melt the lard 
slowly and add the acids, then add the other mixtures; stir the whole 
until it is cold. After the hair has been clipped off, the mixture should 
be rubbed in and heated in well. In several days wash off with soap¬ 
suds and apply another time. In several weeks the ointment will 
effect a cure. It has cured many obstinate and long-standing cases. 




492 


DOMESTIC ANIMALS. 


BONE SPAVIN—A SURE CURE.—Take two and one-third table¬ 
spoonfuls of iodine, two tablespoonfuls of quicksilver and two table¬ 
spoonfuls of corrosive sublimate. First, mix together the iodine and 
quicksilver by rubbing them and then add the corrosive sublimate, 
afterwards add the lard. Rub these together thoroughly, shave off 
the hair the size of the enlarged bone, getting none of the mixture 
where there is no hair shaved off. Rub in about as much as would lay 
on a ten cent piece; do this for four mornings and before ten days 
the spavin will surprise you in coming out. After this the sore should 
be washed well with soapsuds and all the poisonous matter taken out. 

LINIMENT FOR SWEENY.—Mix seven ounces of each, spirits of 
turpentine and alcohol, with one ounce each of capsicum, camphor gum 
and cantharides, pulverized; also three and one-half ounces of spikes 
oil. This has cured many cases, and the way to use it is to first tincture 
the capsicum, and then the liniment is bathed in with a hot iron. 

POLL-EVIL AND FISTULA— No. 1 .—A good remedy is to anoint the 
swelling once a day with a quantity of mandrake root which has been 
mashed, boiled until it is rather thick, and afterwards strained, and 
then an ointment made by adding sufficient lard. 

No. 2 .—Another good remedy is to cover the neck and head with sev¬ 
eral blankets, and from underneath, steaming the horse’s head and 
neck with hot cider vinegar. The vinegar can be made to steam by put¬ 
ting hot stones in it. Doing this four mornings, then skipping four, 
and continuing for several periods will cure the disease. 

SCOURS AND PIN WORMS IN HORSES AND CATTLE.—Take the 
ashes of white ash bark, make them into a strong lye; mix half a tinful 
of this with one and one-third pints of warm water. Give the whole 
amount several times a day. This will cure the inflammation and re¬ 
move the cause. Pin worms are said to cause scours, and if the above 
remedy is given, the worms wall be carried off and the cause wall be 
removed. 

CONDITION POWDERS—VERY EFFECTIVE—USED FOR COLDS, 
COUGHS, etc.—This remedy will check the starting of many diseases 
and purify the blood. In ordinary cases one tablespoonful in the feed 
in the evening, and in very bad cases given in the morning and even¬ 
ing, in the feed, of the following mixture will prove good for horses 
and cattle that are not thriving: Take three and one-half ounces each 
of black antimony, nitre, resin, sulphur, gentian, cream of tartar, 






DOMESTIC ANIMALS. 493 

fenugreek, and four ounces of ginger. Pulverize these all finely and 
add two ounces of cayenne. Mix them all thoroughly. 


CONDITION POVTDERS.—Mix half a pound of each, saltpeter, pow¬ 
dered sulphur, ground ginger and sulphuret of antimony. Give as a 
wash, in quantities as desired. 


SCRATCHES OR GREASE HEEL.—Make lye from wood ashes and 
boil into it the bark of white oak until very strong. Let this cool and 
it is ready for use. The horse’s legs should be washed with castile 
soap and the mixture then applied with a cloth on a stick long enough 
so you can keep aw T ay from the horse’s reach. Be sure to wet the dis¬ 
eased part well each day. The mixture wall bring the hair off, but bet¬ 
ter take off the hair than the hoof, which the disease will sometimes do. 
You should then apply a salve made by stirring together old bacon 
and bark of the sweet elder, also adding a little resin. 


SADDLE GALLS, BRUISES, etc.—Bathe with linseed oil and w T hite 
lead, mix the thickness of paint. This is an excellent remedy. 

A cure for the worst cases of sore shoulders caused by hard collars 
is to use common shoe blacking, smearing it well over the sore and 
letting the horse rest for a few days. Such sores do not need to often 
happen, but nevertheless they will sometimes occur. I have used this 
on sores of my horses when nothing else would heal. 


HEAVES.—A long and well-tried remedy and one that has proved 
a cure is to feed lobelia, one-third of a tablespoonful once a day, for 
about ten days, putting it in the feed, or try the following: 

One of the best and most simple of remedies for heaves is to feed 
the horse a bunch of sumac berries (the upland sumac), three or four 
times a week for several weeks; mix the berries with the feed. This 
has cured the worst cases of heaves and is an easy medicine to get. 
The berries can be dried for winter use. 

HEAVE RECIPE, NO. 2.—The following is said to cure heaves in 
eighteen days: Grind together equal parts of wildcherry, sassafras, 
and white oak bark, one pound of each; mix all with one-half pound 
brown sugar. Give the horse one tablespoonful three times a day on 
the feed. 


DISTEMPER.—If you think your horse has the distemper and you 
are not quite certain, it will be wise to give a remedy that will do no 








494 


DOMESTIC ANIMADS. 


harm, and still cure a very bad case of distemper. Wet bran strongly 
with weak lye; if not made too strong, the horse will eat it rapidly, 
causing a discharge from the nostrils, and a cure as a result, if this 
feed be continued for several days. 


FOUNDER.—This is often cured by drawing out about three quarts 
of blood from the neck and drenching the horse with two and one- 
third pints of linseed oil, and afterwards rubbing the forelegs with 
hot water. This has cured many cases. 


A GOOD EYE WASH FOR HORSES AND CATTLE.—Wash the eye 
several times a day with the free use of the following mixture: One 
pint of rain water, with one-third tablespoonful of extract of lead and 
two tablespoonfuls of alcohol. 

EPIZOOTIC— Symptoms .—There is a general dullness prevalent and a 
hacking cough. The membrane of the nose at first is pale. As the 
disease advances the membrane becomes highly colored. Cold legs and 
a watery discharge from the nostrils follow. The mucous discharge 
changes to a greenish yellow color. The pulse moves more rapidly. 
Once these symptoms appear the animal should be kept blanketed in 
the stable. 

Treatment No* 1 .—Pulverize all together one ounce of nitrate of 
potash, three-quarter ounce of digitalis, and one ounce of tartarized 
antimony. Give one powder at night and in the morning. 

No. 2 .—Boil a handful of smart-weed until all the strength is ob¬ 
tained, and pour the boiling hot liquid over the usual mess of oats. 
W 7 hen cold feed to the horse. Ground ginger, mixed with the oats, is 
also very good. 

No. 3 .—Apply to the throat a mixture of one ounce of linseed oil, one 
ounce of turpentine, and three-quarter ounce of liquor ammonia fort. 


SORE FEET OR CONTRACTED HOOF.—Take four ounces of resin, 
seven ounces of lard; heat them over a slow fire; then take off and 
add one ounce of powdered verdigris; stir well, when nearly cool add 
one and three-quarter ounces of spirits of turpentine. Apply to the 
hoof about one inch below the hair. 


CUTS OR SORES.—This is excellent for man or beast: Take seven 
ounces of lard, six and one-half ounces of beeswax, three and one-half 







DOMESTIC ANIMALS. 495 

ounces of resin, and one-half ounce of carbolic acid. Mix and melt the 
first three. Then add the carbolic acid and stir until cool. 


RELIEF FOR COSTIVENESS.—Mix and give one ounce of linseed 
meal, one ounce of aloes, and three-quarter ounce of castile soap. 

COUGH MIXTURE.—Take two-third pint of alcohol, and two and 
one-half ounces of balsam fir. Mix well and add all the tar this wall 
cut. Shake well before using, and give one to two teaspoonfuls two or 
three times a day. 


CURE FOR MANGE.—Mix one and one-half ounces of oil tar, one 
and tw T o-third ounces of lac. sulphur, and two and one-third ounces of 
whole oil. Rub on the skin daily for a week whenever the disease 
appears, and wash off with castile soap and warm water. 


CURE FOR A HIDE-BOUND HORSE.—To three ounces of saltpeter 
and two and one-third ounces of antimony, pulverized and mixed, add 
two and one-half ounces of sulphur. The whole should be well mixed, 
and a tablespoonful given in a bran mash daily. 


HAIR GROWER.—Mix five ounces of sulphur and a quart of sweet 
oil. Shake and rub well into the hide two or three times a week. 


HOW TO TELL A HORSE’S AGE.—The age of a horse is generally 
told by his teeth. Still this is not always accurate. However, it is 
about the safest way up to a certain time, as the appearance of the 
teeth undergo certain changes. 

A horse cuts two teeth not later than about fourteen days after 
birth, and these are called milk teeth; two more appear within the 
next six weeks, and two again before the animal is eight months old. 
These teeth are regular and more slender than those which appear m 
the next year or two, which are more blunt. 

At the age of two years the middle nippers loosen and fall out. Two 
permanent teeth appear in their place; these have deep, dark cavities 
and full, wide, sharp edges. 

The next pair fall out when the horse is three years old, and at the 
age of four years the third pair of teeth loosen and fall out. At five 
years a horse has his full and permanent set of teeth. 

The permanent teeth grow in length, but are also worn away about 
a twelfth of an inch each year, and the black cavities of the lower 








496 


DOMESTIC ANIMALS. 


center nippers wear away the sixth year. The next pair fall out the 
seventh year, and the third pair disappear the eighth year. At the age 
of nine years, the cups leave the two center nippers (above), and the 
two corner teeth have small sharp protrusions at the extreme outer 
corners; the third pair (above), is meant. 

At ten, the cups disappear from the adjoining teeth. 

At eleven years of age the cups disappear from the corner teeth, and 
nothing but small, brownish spots remain. 

The teeth become broader and gradually change into a triangular 
form from the twelfth to the sixteenth year. At the twentieth year all 
regularity disappears. 

Tusks (canines), are two pairs of teeth, not above mentioned, which 
appear about the fourth year. They are in shape like a cone, and have 
sharp, curved points. Their points gradually become more rounded, 
and at the age of nine become very blunt. Many mares have no tusks, 
and if any, they are very faint. 


METHOD OF ESTIMATING A HORSE'S HEIGHT.—Two methods of 
estimating the height to which a colt wall grow are used by the Arabs. 
The first method is to stretch a cord from the nostril over the ears and 
down along the neck, and compare this measurement with that from 
the withers to the feet. The second method is to compare the distance 
between the knee and the withers with that from the knee to the 
coronet (or upper part of the hoof). By the first method it is con¬ 
sidered that a colt will grow as much taller as the first measurement 
exceeds that of the second; and the second method, if the proportion 
be as two is to one, the horse will not grow any taller. 


HOW TO START A BALKY HORSE.—Take him out of the shafts 
and make him go around in a circle a number of times till he gets 
giddy; you can then put him in the shafts again and he will go without 
much trouble. 


WHAT CAN A HORSE DRAW.—He can draw on metal rails forty 
times as much as on sand; twenty times as much as on an earth road; 
thirteen times as much as on cobble-stones, and nearly two times as 
much as on asphalt pavement. 


A HORSE CAN DRAG in proportion to what he can carry on his back, 
on a good railway, fifty times as much; thirty times as much as on a 






DOMESTIC ANIMALS. 


497 


stone track; twenty-five times as muck on a plank road; eight times 
as much on a good macadamized road, and three times as much on a 
poor earthen read. 


COWS. 


HOW TO INCREASE THE MILK OF COWS.—In all my experience 
with dairy cows I have been unable to find anything better than to 
give the cows three times a day a mixture made of water and bran, in 
the proportion of three pints of bran to two gallons of water. The 
water should be lukewarm and slightly salted. This will increase the 
milk and the cow will also thrive. 

The use of cornmeal has become paramount, that is, first in the feed¬ 
ing of cows. Equal parts of ground oats, corn meal and wheat bran, 
well mixed, while not producing the heat which cornmeal alone would 
produce, are very nourishing. It has long been known that warm 
foods accomplish this result. The use of all kinds of meal has become 
almost universal. The time consumed in preparing any of the above 
food will find a sure reward in the increase of the dairy product. 



COLD IN THE HEAD, OR CATARRH.—This disease is not found so 
much in cattle as in horses. It is brought on from exposure, and some¬ 
times from the weather suddenly changing. The disease may be known 
by a watery discharge from the nose and a slight cough which the cow 
has, which makes a rattling noise in the head while breathing. The 
cow should be kept in a dry and warm stable, and fed on good hay 
until the cold is relieved. Give the cow, as a physic, a drench of a 
mixture made with three tablespoonfuls of sweet spirits of nitre, ana 
a cupful of epsom salts. This may be repeated if it does not do the 





498 


DOMESTIC ANIMALS. 


work. Repeat, if necessary, and follow with one tablesponful three 
times a day of a mixture of one pint of gentian root, and two-thirds 
pint of saltpeter. 

COLIC.—Colic does not occur in cattle so often as it does in horses. 
It is caused by fermentation or giving off of carbonic acid gas from a 
quantity of wet clover or grass, which has been taken in the stomach 
too quickly to be acted upon. Colic needs a remedy at once. The sides 
of the cow will soon be distended and will sound like a drum when 
struck. The beast will lie and rise again; the breathing will be hur¬ 
ried, and the animal have great suffering. The disease runs its course 
rapidly, and the rumen will burst. If this does not burst the brain 
will become affected, and the beast, becoming unconscious, dies. 

The best remedy is to immediately plunge a very sharp knife into the 
left side, and equal distance from the short rib and the haunch bone. 
If the case is not very severe, give the animal two tablespoonfuls of 
carbonate of ammonia, recently powdered. This should be given in 
cold water. If the disease is chronic, give the animal, every morning 
and night, in the feed, the following mixture: One tablespoonful fenu¬ 
greek, one tablespoonful of powdered ginger, one tablespoonful of 
gentian. These should be mixed thoroughly. 

FOR CHOKING.—If a cow chokes, the best thing to do is to try to 
press the apple or potato, or whatever the article is, down by pressing 
along the neck; or else, if it is down too far, you can sometimes re¬ 
move it by sticking a wagon whip, or a broom handle, down the 
throat, but this should be done very carefully or the gullet will be torn. 

Another remedy that I know has been tried with success, is to take 
a lump of tobacco half the size of your fist, dampen it with honey or 
syrup, and by pulling the tongue out, force it down the throat. This 
will cause the animal to vomit and throw out the apple or potato. 

HOW TO TELL THE AGE OF CATTLE.—Tell the age of a cow by its 
horns. At two years of age thick matter appears in a circle on the horn; 
it becomes clear and definite at three years. An additional circle ap¬ 
pears for each year. So to find a cow’s age, add two to the number 
of circles. If a bull, the rings do not appear until the sixth year. To 
find his age add five to the number of rings. 

VALUE OF FOOD.—Fifty pounds of good hay equals 14 lbs. beans or 
19 lbs. peas (dry), or 22 lbs. oil cake (linseed), or 23 lbs. wheat, or 27 
lbs rye, or 29 lbs. barley, or 30 lbs. oats, or 32 lbs. corn, or 40 lbs. 












































































































(499) 



























































































DOMESTIC ANIMALS. 


499 


buckwheat, or 44 lbs. clover (red, dry), or 45 lbs. Lucerne, or 50 fbs. 
hay (English), or 08 lbs. carrot leaves (tops), or 180 pounds potatoes, 
or 159 lbs. oat straw, or 175 lbs. potatoes( kept in pit), or 185 lbs, man¬ 
golds, or 186 lbs. carrots, or 187 lbs. clover (red, green), or 215 lbs. rye 
straw, or 235 lbs. turnips, or 335 lbs beets. 


ALL ABOUT BUTTER.—Fifty pounds of milk contain about one and 
one-half pounds of pure butter, and four pounds of cheese. And on 
an average about one and three-quarter pounds of common butter, and 
about six pounds of common cheese. Fifty pounds of skimmed milk 
gives about seven pounds of skim-milk cheese. 


HOW TO KEEP MILK SWEET OR TO SWEETEN SOUR MILK.— 
Put a small quantity of carbonate of magnesia into the milk. 


THE PROCESS OF GOOD BUTTER MAKING.—Use only the purest 
salt. Use a slate-stone platform only upon which to work the butter, 
and a flat lever of hard wood for pressing it. If it is necessary to 
press the butter into fancy forms for market, do it in a machine, with 
a stamp on the upper surface, and pack in suitable boxes. 

HOW TO KEEP BUTTER ANY LENGTH OF TIME—Work out all 
the buttermilk, use good rock salt and pack the butter in air-tight 
jars; keep in a cool plaee, and you will always have good butter. 

The reason we mention rock salt is that common salt contains too 
much lime, which the artificial heat evaporates. Never put saltpeter 
or sugar on butter. 

Another good way to keep butter long is by covering it with one and 
one-half inches of lard or several inches of brine. 


SHEEP. 


HOW TO MANAGE AND FEED THEM IN WINTER.—As soon as the 
severe frost comes, sheep should be brought into winter quarters. They 
should be removed from the grass lands before the softening rains 
come. If the number of sheep is large, they should be divided, when 
first brought into the fold, into flocks of one hundred each. The young 
and feeble must be separated from the stronger and the older ones, 
and the sick ones put by themselves. The yards should be dry, supplied 
with a trough of fresh wafer, and provided with comfortable sheds 
under which they may go. 








500 


DOMESTIC AlNiMALS. 


HOW TO FATTEN SHEEP.—Good clover hay alone, if cut in full 
bloom, and of a green color, will fatten sheep. A sheep of 120 lbs. will 
consume 22 lbs. of clover hay per week, and will increase its weight 
about two pounds. Suppose that it would ordinarily take 14 lbs. to 
keep a sheep in a good codition, an additional quantity of seven pounds 
a week will produce one and one-half pounds of mutton, worth about 
10 cents a pound in the spring. At this rate, the farmer w T ould realize 
$30 a ton for his hay. No other stock w T ill give such results if fat¬ 
tened. The daily addition of oats in small quantities will fatten sheep 
more rapidly. Keep their sheds dry, well ventilated, well watered, 
strewn with clean straw, a,nd occasionally give them salt. Tar at the 
rate of a gill a day to about every twenty-one sheep, giving during 
the grazing season, will keep them healthy. Pine boughs given once 
a week will increase their appetite and prevent disease. The American 
Merino is the best sheep to keep for wool or mutton. 



HOW TO PROTECT SHEEP FROM THE GAD FLY.—This fly lays its 
eggs in the nostrils of the sheep during the months of August and 
September. There they are hatched, and the worms crawl into the 
sheep’s head and often eat through to their brain. To protect sheep 
smear tar upon their noses. Lay some tar in a trough and sprinkle fine 
salt on it. The tar will protect them. 


















DOMEbTIC ANIMALS. 


501 


CURE No. 1 FOR FOOT ROT.—Wet pasturage and bad weather cause 
this. Pass them when lame through a trough containing a warm 
solution of arsenic of the following strength: Arsenic, three ounces; 
soda ash, three and one-half ounces, and one gallon of water. Boil 
this till dissolved. 

The trough should be about twenty feet long, and wide enough for 
only one sheep. Keep the mixture about three inches deep in the 
trough, in order to cover the feet of the sheep. 

No. 2.—Another cure for rot is to mix three ounces of the best honey, 
one ounce of burnt alum (powdered), and one-quarter pound of Ar¬ 
menian bole, with sufficient fish oil so as to make a salve. The honey 
must be dissolved gradually, and the bole stirred in; afterwards stir 
in the alumn and fish oil. 


HOW TO IMPROVE THE WOOL.—As soon as the sheep are shorn, 
soap the roots of the wool all over with oil or butter and brimstone. 
Then three or four days after this wash with salt and water. 


HOW TO MARK SHEEP WITHOUT INJURING THE WOOL.—Take 
twenty spoonfuls of linseed oil, one ounce of litharge, and two-third 
ounce of lampblack. Boil all together. 


HOW TO TELL THE AGE OF SHEEP.—Sheep one year old have eight 
front teeth, uniform in size. At the end of two years the middle ones 
are replaced by two large ones. At three years a small one appears 
on each side. They have six large teeth when four years old. At five 
years the front teeth are all large, and at six j-ears these front teeth 
begin to show signs of wear. 


SWINE. 


PROFIT IN THE PRODUCTION OF PORK, BEEF, ETC,—It has been 
proved that a bushel of corn will produce about ten pounds of pork. 
Throw off one-sixth in order to get the net weight, and it will give 
eight and one-third pounds of pork from one bushel of corn; or a 
pound of pork for about every six and three-quarter pounds of corn. 
Four pounds of cooked cornmeal make about one and one-twentieth 
pounds of pork. Experiments show that a bushel of dry corn makes 
five and four-seventh pounds of pork; a bushel of boiled corn makes 
fourteen and three-eighths pounds, and the same of boiled meal makes 
about seventeen pounds of pork. 







502 


DOMESTIC ANIMALS. 


CHOKING.—When pigs or hogs choke, pour a little linseed oil down 
the throat and try to work the obstruction down by feeling along the 
neck with your hand. 

Symptoms .—The symptoms of a hog that chokes are: Cough, saliva 
running from the mouth, and food or drink coming out of the mouth 
when he tries to eat. A remedy should be given at once, or the hog 
will soon die. 

BLOOD CLEANSER.—Hard coal or sulphur is a good thing to feed 
hogs to cleanse their system. 

HOG CHOLERA.—This disease is in the blood. Sometimes it will 
break out in herds all over the country. 

Symptoms .—The hog that has the cholera wall be dull; he will lose 
his appetite; he is feverish, and he drops his ears; his skin becomes 
purple around the legs, etc. 



Treatment .—If there is cholera in the country, the best preventive 
is to put poke root in the swill barrel. I did this myself when raising 
hogs when cholera was all through the country, and our hogs never 
took cholera. This prevention is worth more than all the cures. But 
if your hogs have cholera already, drench them with one tablespoon¬ 
ful of sulphur, three tablespoonfuls of epsom salts, and two teaspoon¬ 
fuls of sweet spirits of nitre. These three ingredients should be thor¬ 
oughly mixed in about two-thirds teacupful of warm water. If you 
give enough of this to operate on the bowels before the disease gets 
bad, you may save your hogs. 

































NEW ARRIVALS. 


(503) 




































DOMESTIC ANIMALS. 


503 


DOGS. 

MANGE IN DOGS— Cause .—This is caused by germs getting into the 
skin. These germs breed and spread all over the body. They are 
found on the head and back. The disease should be cured, because 
it will get on other animals; sometimes on human beings. 

Symptoms .—A dog having the mange will bite himself, the hair falls 
off and he is itchy; sometimes the skin will get irritated and sore that 
it will bleed. You could see the germs of mange under a microscope if 
examined. 

Treatment .—The best way to cure mange is to clip the hair off short, if 
in summer time, and wash the dog thoroughly with soap and water. 
Rub him dry and apply to his skin, all over the body, creoline. Put 
three tablespoonfuls in a quart of water. Give sulphur to the dog to 
cleanse his system. Put a teaspoonful twice a day in milk for him. 
Of course, in winter time, better apply the creoline without washing the 
dog with water. 


DISTEMPER.—A dog that has the distemper will get sleepy and 
dull and try to get in a quiet place. His eyes will become very sore. 
This disease must run its course, but by giving a teaspoonful of a 
mixture made with two ounces of saltpeter, two and one-half ounces 
of gentian root and three ounces of sulphur, the disease will be cured. 

MAD-DOG REMEDY.—The best remedy for a mad-dog is to shoot 
him. If he has bitten any other animals, burn the bitten part with a 
red hot iron or nitrate of silver to destroy the poison. 


POULTRY. 

FOOD OF CHICKENS.—The food of hens consists of different kinds 
of grain, broken, ground or cooked. Roots and boiled potatoes are 
nutritious and cheap. Green herbage, clover, chickweed, lettuce, cab¬ 
bage, etc., will supply much of their food, if fresh and tender. Un¬ 
salted animal food is very essential to make them lay well. Their love 
for this is shown in their eagerness for flies and other insects, crack¬ 
lings and refuse, after being soaked in warm w T ater, are the best and 
cheapest foods. Good meat is too expensive. Grain is the best if ground 
and cooked. After eating this they lay better and eat less. All grains 







504 


POULTRY. 


and seeds are food for them. It is always better to give them a variety 
than all of one kind of grain. 

Their food, if cooked, should be warm, blit not hot, and no more 
should be fed than they will eat at one time. Hens ought to be sup¬ 
plied at all times with clean water, powdered oyster or egg shells, old 



mortar or slacked lime. If they are not allowed to run in the fields, 
they should be provided with gravel to assist their digestion. A box 
of ashes is necessary for them in order that they may rid themselves 
of vermin. 
















POULTRY. 


505 


HOW TO MAKE HENS LA1 T THE MOST EGGS.—Cayenne pepper is 
one of the best things to feed chickens; it is a great egg producer. 
You need only to give one-half tablespoonful to ten fowls, and you will 
find the result satisfactory. The chickens will be more lively and you 
will get more eggs. By giving them, in the morning, a mixture of 
bone, finely mashed, cornmeal and bran, and adding the cayenne 
pepper, and giving them a little charcoal once a week and letting them 
have access to lime (finely ground), and grain (such as barley, oats and 
meats), the increase of eggs will be kept up. 


CARE OF YOUNG CHICKENS.—Great care should be taken with 
young chickens in order to raise all or nearly all of them. There is 
always some cause for gaps, and during the first eight days feed them 
nothing but bread crumbs (from stale wheat bread), or hard-boiled 
eggs chopped fine. During the next ten days they can be fed cooked 
rice and potatoes, and then begin on cornmeal or meats of any kind. 
Of course, as soon as they are old enough to swallow cracked grains, 
this should be given them. Remember, that corn should be given the 
last feed during the day, because it keeps the chickens warm. This 
is a good and also the best food for old chickens in the latter part of 
the day. Keep the chickens in a dry place and their houses clean, to 
avoid gaps and lice. 


TO HAVE HEALTHY CHICKENS.—The feed tray and drinking 
fountain should be kept clean by washing them occasionally with soap 
and hot water. The chicks should be fed often, but given only the 
amount of feed which can be eaten in about five minutes. Ground 
oyster shells, charcoal and stone grit should be kept where the chicks 
can help themselves, and do not put a lot of food on a dirty board or on 
the ground. The coop should be cleansed every day and kept free of 
lice. 


GAPS.—Many cures for gaps might be given, but it seems most of 
them fail. We might give dozens of tried remedies for the gaps, but I 
will give you here one that from actual experience I know has done the 
work. I gave this remedy to a lady one time; she tried it on fourteen 
chickens, and as a result every chicken was cured of the gaps: Simply 
put some fire or coals in a dish, covering this over with a barrel and 
put the chickens inside until they begin to stagger. Like other reme¬ 
dies it may fail sometimes, but, as a rule, it will cure more chickens of 
the gaps than any other remedy. 





506 


POULTRY. 


LICE.—Sprinkle tobacco or sulphur among the feathers; either of 
these placed in a nest of a chicken or turkey will generally clean the 
lice^ away. 

HOW TO KEEP EGGS FOR WINTER.—Take one pint of common 
salt and one quart of fresh slacked lime to every six gallons of water. 
If the eggs are put in this when fresh, you can take them out fresh. 
The brine should come over the eggs, and in order to keep the top as 
strong as the bottom, a good plan is to put a board on the brine and on 
top of that put some salt and lime. This way of keeping eggs will 
save many families in towns lots of money. 


SEX OF EGGS.—While we are on the subject of eggs, this informa¬ 
tion will not be unwelcome to poultry raisers, and it is generally a sure 
rule to go by: Eggs which produce pullets are smooth on the ends, 
while those which produce roosters are rough and wrinkly on the 
larger ends. There is a reason for this which we cannot explain, 
nevertheless it has proved right. 



















































508 


CITIZENSHIP DUTIES. 


CITIZENSHIP DUTIES* 



No man should do anything to divest himself of his political 
and civil rights. 

It is expected, if you have attained the requisite age, that you 
vote at all elections, and keep yourself generally informed as a 
citizen. No man should have the right of suffrage unless he 
can cast an intelligent vote. 

As an American citizen it is your duty to be obedient to the 
laws, although they may be severe and unjust, until such laws 
are repealed. 

If the law commands it you must serve in the State militia; 
in such position it is expected of every man to be sufficiently 
acquainted with the manual of arms that lie can assist in the 
quelling of any riot. 

It is your duty, wdien drawn for that purpose, to serve as a 
grand or petit juror, even at personal inconvenience. If more 
intelligent men sat on juries, instead of being “excused,” our 
jury system would be more highly respected. 

As one holding the right of franchise, it is your privilege to 










CITIZENSHIP DUTIES. 


509 


insist on the prompt execution of the laws, and your duty to 
assist in the enforcement of them, if deputized by any officer of 
the law. 

It is expected that you will be active in inducing good men to 
accept nominations for office. If your party nominates a bad 
man, it is your duty as a citizen to vote against him. 

Be observing at all times of the acts and conduct of public offi¬ 
cers, to see that the duties of their offices are performed as re¬ 
quired by law. It is your duty as a good citizen to assist in ex¬ 
posing all corrupt conduct of officers, and to punish the same at 
the polls. Such vigilance preserves the liberty and safety of the 
nation. 

These are the duties of citizenship which no man can afford to 
neglect. He will respect himself more highly and be honored 
by his fellows if he discharges his duties in a fearless manner. 

Who Can Vote. —In the United States, women (as a rule), 
minors, paupers, and insane persons do not have the right to vote. 

Persons under age and paupers, being dependent, are refused 
the electoral franchise because they would likely be coerced, not 
voting according to their own judgment. Persons unable to man¬ 
age their own private business affairs ought not to have a voice in 
the conduct of public matters. Women have been refused the 
right of suffrage, partly because the opponents of woman’s suf¬ 
frage agree that politics are too corrupt for woman; that she will 
be lowered more than politics will be purified by giving her this 
privilege. 

The electoral franchise, or the right of voting, was formerly 
limited to persons capable of reading and writing, or to persons 
owning a specified amount of property, or to those paying a cer¬ 
tain rent annually. The educational qualification is now under 
discussion in many States, and will doubtless be adopted; public 
schools are open to all, and in many States compulsory education 
laws are being enforced. The property qualifications are abol¬ 
ished. 



510 


CITIZENSHIP DUTIES. 


In the United States, the several States have exclusive power 
of deciding as to what classes of citizens shall vote. The Consti¬ 
tution of the United States, however, forbids discrimi n ation 
against any one “on account of race, color, or previous condition 
of servitude.” The States are still further restricted by naturali¬ 
zation laws. However, any State may enact laws creating an 
educational or property standard as requisite to the right of suf¬ 
frage, provided it is applicable to all citizens alike. Pennsyl¬ 
vania has recently established compulsory education, which is be¬ 
ing enforced and which tends to enlightenment of her citizens. 
In the course of time, this will have a marked influence on the 
educational standard of her citizenship. 

THE AU STRATI AN BALLOT SYSTEM. 


The Australian Ballot System secures the secrecy of the ballot. 
It also prevents corruption. 

The following are the requirements: Ballots are provided by 
the county commissioners. No other ballots can be used. The 
ballots are distributed only by sworn ballot clerks at the polls, to 
voters for actual and immediate use. The voter is allowed five 
minutes in which to prepare his ballot. This is done in a booth, 
secretly. He may write in blank spaces already provided the 
names of persons for whom he desires to vote. He then deposits 
the ballot in the ballot-box, without exposing the face of the bal¬ 
lot or communicating with any one. Either of the two ballot 
clerks may assist a blind or unlearned person to make his ballot. 
He must do it in strict confidence and shall not dictate. Nearly 
all the States in the United States use this system. 





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HOW TO CONDUCT 

A PUBLIC MEETING 


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Decorum, self-restraint and attention are three essentials to any 
well-conducted society or assembly of any kind. The import¬ 
ance of the meeting should not influence your conduct, be it great 
or small. If a member of the assembly, your respect for your¬ 
self and your fellow-members should prompt you to enter quietly, 
to take your seat immediately and to give attention to the pro¬ 
ceedings. In speaking, always address the chairman or presiding 
officer; and if you desire to speak to another member, ask the 
chairman’s permission. Trifling and disorder are not becoming 
the dignity of any organized body, and always have a demoraliz¬ 
ing influence. 

The Presiding Officer. —The first business of any assem¬ 
bly is to choose a presiding officer. In large conventions and 
other assemblies, a temporary chairman is selected, who pre¬ 
sides until certain preliminary matters are disposed of and a per¬ 
manent chairman is elected. Frequently the office is of such im¬ 
portance that more than one desire it, which requires balloting 
for the election of a chairman. The temporary chairman calls 
the meeting to order, after which he announces the routine of 
business in regular order, ending with the announcement that 
nominations for president are in order. Thereupon, one or more 
candidates are nominated for the office of chairman or president. 
If only one is nominated he is declared elected by acclamation, 

( 511 ) 


512 


HOW TO CONDUCT A PUBLIC MEETING. 


that is to say, by voice. However, if there are several candidates, 
the tellers appointed by the temporary chairman distribute blank 
ballots, collect them after the members have prepared same and 
proceed to count the ballots for each candidate. The tellers an¬ 
nounce the result of the count, and the chairman declares the per¬ 
son having the largest vote elected. 

The permanent president or chairman then takes the chair, con¬ 
ducts the election of the remaining officers and continues to gov¬ 
ern the body until the convention adjourns. He may be relieved 
at times by a vice-president, where such officer is elected. 

Quorum. —A quorum is a sufficient number of persons neces¬ 
sary to transact business. The number required is fixed by the 
by-laws of the organization. As a rule, the number is one more 
than half the number of enrolled members. Ho business can be 
properly transacted without a quonun, except the calling of the 
roll, and the necessary proceedings for summoning absent mem¬ 
bers. The minority are thus prevented from passing unjust 
measures and transacting business not sanctioned by the majority. 
If, by the departure of several members, the number becomes 
less than a quorum, unnoticed by the chairman, he should be 
promptly informed, and all business cease. 

Business. —After the assembly is organized and the officers 
in place, the chairman announces the business of the meeting. If 
the meeting is held at the call of the president, he states the object 
of the meeting; if under a previous resolution, the resolution 
should be read. If more than one matter of consequence is to be 
considered, the subjects for consideration should be announced 
in regular order. 

Decorum. —The presiding officer shall maintain order. For 
this purpose he is addressed and not the house; all motions must 
be made to him; his recognition is necessary before any member 
desiring to speak can properly take the floor; if several arise at 





HOW TO CONDUCT A PUBLIC MEETING. 


513 


once to address him, when he recognizes one the others should 
sit down; and whenever the order of business is not understood, 
he must decide upon the propriety of motion as well as whether 
they are in order. He should be treated with the gratest respect 
in order that his decisions may be sustained and order secured. 
Treating him in a disrespectful manner has a bad effect on the 
whole body. If, in the judgment of any member, a decision of 
the chairman is incorrect, an appeal may be taken from his de¬ 
cision. The house votes on the question, either to sustain or not 
to sustain, the decision of the chairman. This should very sel¬ 
dom be done, and rarely will be if the chairman is competent. 

Order of Business. —The order of business is governed by 
the by-laws of the organization, but may be changed or set 
aside at any meeting. A regular order of business suited to 
organizations generally, is as follows: 1. Beading of the min¬ 
utes of the previous meeting; 2. Beports of standing committees 
(boards of managers, trustees, etc.); 3. Beports of select commit¬ 
tees; 4. Unfinished business; 5. Hew business. To consider 
business out of its order requires a suspension of the rules. A 
substitute for this is to lay on the table any new business as it 
comes up, reach the first question and discuss the latter in its turn 
under new business. 

Motions. —Whenever any member of an assembly wishes 
to present anything to the notice of those assembled, he addresses 
the chair: “Mr. Speaker;” “Mr. Chairman,” etc. Upon being 
recognized, as he has the floor and proceeds with what he has to 
say. In large bodies he is generally required to present an im¬ 
portant motion in writing. A motion must be seconded before 
the chairman puts it. By being seconded, the measure is re¬ 
garded worthy the consideration of the body. Having been sec¬ 
onded, it cannot be withdrawn without the consent of the member 
who made it and the party seconding it; this is frequently done. 
It has become a rule in parliamentary practice that a motion once 




514 


HOW TO CONDUCT A PUBLIC MEETING. 


voted down cannot be again presented until some other business 
has intervened. 

The Motion to Adjourn is always in order, but if voted 
down, it cannot be made again until some other motion has 
been made, or other business brought before the house. 

No one can interrupt a speaker with a motion while a motion is 
before the house, not even with a motion to adjourn. A member 
having the floor is privileged to continue speaking the full time 
allowed him, and may not be interrupted. If, however, he gives 
permission to another to speak, such as one desiring to ask him 
a question in reference to his motion, he loses his right to the 
floor; very frequently, however, he is permitted to continue as a 
matter of courtesy. 

A Motion “To Lay on the Table’’ is next in importance 
to a motion to adjourn; it is a motion to adjourn the business^ 
on hand until some time later. These two kinds of motions are 
not debatable, because the assembly has a right, at any time, to 
turn to another subject. A motion to lay on the table is prac¬ 
tically a rejectment of the measure, if so passed, and cannot come 
up again unless a motion is made to take it from the table. A 
motion to take a bill or other matter from the table may be de¬ 
bated. A motion to reconsider a subsidary motion is in order 
while the- main question is pending. 

When a motion has been debated and the members have de¬ 
cided how they shall vote, the chairman shall say: “Are you 
ready for the question?” If so, one or more of the members 
generally say “Question!” The chairman then calls an “aye” 
and “nay” vote. If the “ayes” have the majority, the motion 
is “carried,” and if the “nays” are in the majority, it is “lost.” 

A motion to adjourn is not subject to amendment. If subject 
to amendment, it could be debated. If the first motion for ad¬ 
journment is withdrawn, another may be presented with any 
prows ions for meeting again at a fixed time and place. 




HOW TO CONDUCT A PUBLIC MEETING. 


515 


A motion to take a recess is not a motion to adjourn. It is 
entirely different. A recess only interrupts, and does not close, 
the session. After the recess the business is resumed where it 
was interrupted by recess, while on reconvening after an adjourn¬ 
ment, the whole order of business begins anew. On the journal, 
the date of session remains unaltered, even though the recess 
should carry it over to another day. A recess cannot carry the 
meeting past the regular hour of its next day’s assembling. 

The business of a legislature is usually in the form of a bill 
or resolution, and is subject to the following motions: To post¬ 
pone temporarily, to amend, to commit, or to postpone indefi¬ 
nitely. 

To Postpone a Measure Temporarily. —To postpone a 
measure to a fixed day or hour, is an agreement on the part of 
the members to consider at that time and when the time arrives 
it is the duty of the chairman to suspend other business and con¬ 
sider it. 

To Amend a Measure. —If a member who has introduced a 
bill or measure accepts an amendment to it, it is incorporated 
in his bill; but if he does not accept it, the amendment becomes 
a separate question, and is voted upon before the original 
measure. An amendment may be amended, but an amended 
amendment cannot be amended. The friends of a measure 
usually agree beforehand upon amendments and avoid such com¬ 
plexities. 

To Commit a Measure. —To commit a measure is to refer 
it to a committee for consideration. The committee consider 
it and report it favorably or unfavorably, just as the majority of 
the committee have decided, to the assembly. 

To Postpone Indefinitely. —This is practically a motion 
to lay on the table and is generally used in large political bodies. 







516 


HOW TO CONDUCT A PUBLIC MEETING. 


Committees. —A committee for deliberation and investiga¬ 
tion should be composed of selct members of the assembly, and 
should represent, as far as possible, all classes and localities. A 
committee should be small; the purpose in referring matters to 
a committee is that small bodies can act promptly; a large com¬ 
mittee is unwieldly. Committees are sometimes appointed by 
the chairman and sometimes by the house. The by-laws usually 
prescribe the number of members for the various standing com¬ 
mittees. The member moving the appointment of a committee 
usually designates the number of persons to compose it. Com¬ 
mittees may be permanent, special or temporary. A permanent 
or standing committee is one appointed to transact a certain class 
of business and serves for a term, or during the life of the or¬ 
ganization. A special committee is one usually appointed on a 
particular occasion to do a certain thing. A temporary commit¬ 
tee is one appointed for a short time, to serve only till relieved by 
a permanent appointment. The meetings and actions of com¬ 
mittees are generally private. The first person named is chair¬ 
man, unless otherwise specified, and the person moving for the 
appointment of a committee is commonly made chairman of the 
same. He presides at all meetings, unless the committee see fit 
to elect another chairman; this is seldom done. In the absence 
of the first member the next, in order of appointment present 
usually presides. The commitee chooses one of their own number 
to act as secretary. Business is transacted in the same manner 
as in the larger body. A quorum must be present. They make 
their report through the chairman, and the conclusions of the 
majority are embodied in the report. In some cases the minority 
make a separate report, in opposition to the majority report. 

A paper referred to a committee can not be altered, or rejected 
by them. They may present amendments, recommend a sub¬ 
stitution, or make any recommendation they may see fit. The 
report of the committee is either signed by all the members or 
by the chairman alone. When the committee have submitted 


HOW TO CONDUCT A PUBLIC MEETING. 


517 


their report in full and their report has been accepted, they may 
be discharged; it may be continued, however, by having the re¬ 
port, or part thereof, referred back. Committees may adjourn 
from time to time in the same manner as larger bodies, until their 
work is completed. 

What is Meant by Committee of the Whole. —Legislative 
bodies often resolve the whole assembly into a “committee of 
the whole.” The object is to secure less formality in the 
consideration of a subject than is usually possible otherwise. 
The motion is, “That the assembly do now resolve itself into 
a committee of the whole, to consider/’ etc., specifying the 
subject for consideration. If the motion is carried the speaker 
calls some other member to the chair. He then becomes 
a member of the committee and is privileged to take the floor 
and debate like any other member. The committee of the whole 
can not conclude any business, and only motions to amend, to 
adopt and to rise and report are in order. The assembly may pass 
a resolution limiting debate, before going into a committee of 
the whole. This resolution cannot be reconsidered in the com¬ 
mittee. This suggests the real purpose of a committee of the 
whole, namely, to avoid lengthy and elaborate debate whereby 
members sometimes endeavor to defer action on important meas¬ 
ures. When the time comes to close, after the subject has been 
sufficiently considered, a member moves “That the committee rise 
and report.” The presiding officer then resumes his seat, and 
the person who has acted as chairman informs the presiding officer 
that he is ready to report. He then reports briefly the result of 
the going into committee of the whole and the assembly proceed 
to act upon the report as in the case of any other committee. The 
quorum of the committee of the whole is the same as that of the 
assembly. 

Debates. —When a bill is introduced and the assembly con¬ 
sent to the discussion thereof, the person who introduced the 




518 


HOW TO CONDUCT A PUBLIC MEETING. 


measure lias the right to address the assembly first. The friends 
and opponents of the question usually alternate in debating, and 
the one who opens usually closes the debate. Ho member can 
speak more than twice (once to a question of order) except to 
give a mere explanation, without leave of the assembly. The 
question of granting leave to a member is not debatable, and is 
decided by a majority vote. 

All remarks must be confined to the question. Ho speaker 
should refer to any person present by name. All personalities 
must be avoided. The proper way to distinguish a member is 
by saying, “the last speaker” or “my colleague on my left,” “the 
gentleman from (giving his County or State).” The presiding 
officer shall promptly call to order any member referring to an¬ 
other by name. 

The presiding officer must be fair to all members who desire 
the floor. It is the privilege of any member to call attention to 
any breach in the order of debate, by saying, “I rise to a point 
of order.” He then states his point and the chairman decides 
whether or not the point is well taken. 

If the time allotted to a speaker is not limited by some rule 
of the assembly, any member may speak as long as he pleases. 
Frequently, however, debates are limited to speeches of five or ten 
minutes; by consent of the body any speaker who has not com¬ 
pleted his remarks, may have his time extended. 

A member cannot speak to a question that is being re-con¬ 
sidered, upon which he has previously exhausted his right to 
debate; but he may discuss the question while the motion to re¬ 
consider is before the assembly. 

If the chairman and another member both arise to speak at 
the same time, the other member should be seated until the chair¬ 
man has spoken. The chairman is not justified in interrupting 
a speaker, or in taking the floor from one to whom he has given 
it. He must not allow a speaker to be annoyed by questions, or 


HOW TO CONDUCT A PUBLIC MEETING. 


519 


by calls for the question, or motions to adjourn, or by disorder 
of any kind. 

Debate is not generally closed by the chairman’s arising to 
put the question, but it may be continued until both the negative 
and affirmative arguments have closed. 


Voting. —After a measure has been fully discussed, the chair¬ 
man states it again clearly and says: “As many as are in 
favor of the resolution (or motion) shall say “aye;” after the 
affirmative vote, he continues, “those opposed, no.” After the 
vote is taken the chairman declares the result by saying, “The 
motion is carried;” or, “The motion is lost.” If any one doubts 
the result of the vote, the chairman says that a division is called 
for, and asks those who are in favor of the motion to arise and 
stand until counted; he then states the number voting affirm¬ 
atively; he does likewise with those opposed, states the number 
voting negatively and the result. Tellers may be appointed if 
the presiding officer see fit to appoint them. 

A member lias the right to change his vote, if verbal, before 
the final vote is declared. 

In the case of amendments, the vote is first taken on the amend¬ 
ment to the amendment, next on the amended amendment, and 
lastly upon the original question, as amended. 

"When the voting is not by ballot and the vote is a tie, the 
chairman casts the deciding vote. 

Frequently the voting is done by ballot. The tellers, in this 
case, supply the members with slips of paper, and after all have 
prepared their votes, including the chairman, they collect and 
compute them, report the result to the chairman, and he an¬ 
nounces it to the assembly. 

The vote is taken by yeas and nays when ordered. The chair¬ 
man states both sides of the question, the secretary calls the roll, 
and each member responds either yea” or “nay.” The secre¬ 
tary then reads them aloud to avoid mistakes, and gives the result 




520 


EESOLUTIONS. 


to the chairman, who announces it. The minutes thus show who 
voted on either side. 

Parliamentary Helps. —A popular member and speaker 
is one who remains quiet, except when he has something 
new and important to say, one who comes directly to the point, 
and having stated his point, stops. Coolness is essential to the 
despatch of business. Try to speak distinctly, in order that you 
may not be misunderstood. Do not antagonize unnecessarily and 
do not be too exacting in having the rules enforced. It is not 
becoming a member to disturb the meeting by whispering, mov¬ 
ing about or by any other in-decorum. ISTever leave a meeting 
until the final adjournment, as valuable measures have been lost 
through suck negligence and carelessness. The chairman should 
not make a motion relating especially to himself. When such 
motion is made it should be put by the clerks or person making 
it. The chairman should seldom take active part in debate. 
When making a motion, it is incorrect to say, “I move you,” or 
“I motion;” but it is correct to say, “I move that,” etc. 


RESOLUTIONS. 

Every person should know how to write a resolution. This 
knowledge is often useful. It is embarrassing when a person 
is called on to write something of this kind if he cannot do it. 
You may desire to write a complimentary resolution to your 
teacher; you may desire to write a resolution thanking some one 
for some kind act; complimenting some one for his success in 
some walk of life; or it may be desired to write resolutions on the 
death of some one. 

Again, a resolution is a short way of expressing the sentiments 
of a body of persons, relating to any subject which they desire 
to discuss. Sometimes resolutions are placed on record. A reso- 





RESOLUTIONS. 


521 


lution will apply to almost any subject, and it should be clear and 
brief. Following, we give a form from which resolutions on 
all occasions can be framed: 

RESOLUTION ON A CLERGYMAN’S DEATH. 


Whereas, By the hand of Divine Providence, our beloved pastor has 
been removed from his secular labors, and the congregation, who, 
under his ministry, profited much by his example and teaching, wash 
to testify their respect for his memory and express their sincere, 
earnest and affectionate sympathy with the members of the household 
who have been bereaved of their family head by his departure; there¬ 
fore, be it 

Resolved, That we tenderly sympathize with the family of our de¬ 
ceased pastor in their hour of trial and affliction, and earnestly com¬ 
mend them to the keeping of Him who looks with a pitying eye upon 
the widowed and fatherless. 

Resolved, That in our sorrow for the loss of a faithful and beloved 
shepherd, w r e find consolation in the belief that it is well for him 
whom we mourn. 

Resolved, That wiiile we deeply condole with those w T ho w r ere bound 
to our departed pastor by the nearest and dearest ties, we share with 
them the hope of a reunion in that better W'orld w’here there are no 
partings, and where no tears are shed. 

Resolved, That these resolutions be sent to the family of the de¬ 
ceased as a token of our respect and veneration for the Christian 
character of a good man gone to his rest, and of the interest felt by 
his late congregation in those he loved and cherished. 


HOW TO WRITE RESOLUTIONS. 


In writing resolutions of societies, clubs or similar organizations on 
the death of members, you should always be deliberate, precise and 
consistent. 

Care should be taken that they are not too brief nor too long. Ex¬ 
cessive exaggerations should be avoided. 

Resolutions in form are always prefaced by a preamble. This should 
specify the occasion of wdiat. shall follow. The preamble begins with 
“Whereas,” and each resolution commences with “Resolved,” or “Be 
it resolved.” 






/ 


522 RESOLUTIONS. 

All the signature® of the committee should be annexed to the resolu¬ 
tions. 


FORM OF RESOLUTIONS. 


Whereas, the great and Supreme Ruler has, in his infinite wisdom, 
taken from among us one of our worthy and much esteemed fellow- 
laborers, and whereas, the intimate relation held with him in this 
Union Lodge makes it highly befitting that we record our appreciation 
of him; therefore, be it 

Resolved, That the removal of such a noble life from among us leaves 
a vacancy that will be deeply felt by all the members and friends of 
this lodge, and will prove a serious loss to the community as well as 
the public. 

Resolved, That with deep sympathy with the bereaved children of 
the deceased, we express our hope that even so great a loss to us may be 
overruled for good by Him who knoweth best. 

Resolved, That a copy of these resolutions be placed upon the 
records of this lodge, a copy printed in the county paper, and a copy 
given to the bereaved children. 








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SOCIAL LAWS WHICH GOVERN CONDUCT AT ALL TIMES. 



O wad some power the giftie gie US, 

To see oursels as ithers see us! 

It wad frae monie a blunder free us, 

And foolish notion. 

— Burns. 

In order that the intercourse of persons might be facilitated, an 
established order of forms have been introduced into refined so¬ 
ciety, A good summary is found in the word politeness, which 

( 523 ) 












524 


ETIQUETTE OX ALL OCCASIONS. 


means true kindness , gently expressed. This is more a matter of 
the heart than form. One should aim to be polite and pleasant 
to everyone', no matter of what rank or station, nor in what con¬ 
dition of life. 

The accomplishments of persons are not the only requisites of 
society. Goodness of heart coupled with learning, however lim¬ 
ited it may be, and good common sense give assistance to persons 
in a variety of social positions. Self-respect and respect for 
others mean a great deal in the good-breeding and deportment 
of every man or woman. 

A thorough gentleman, courteous and well-bred, will never 
give offense intentionally, and will not permit himself to be 
easily offended. He is always quick to forgive and ready to con¬ 
fess a fault and seek pardon when he wrongs another. When his 
prejudices or opinions annoy him, his good breeding will not 
permit him to make them apparent; rather, it spurs him to bring 
greater happiness to those around him. His considerations for 
the feelings of others will not suffer him to be unkind, nor will 
his common sense suffer him to use a haughty, imposing or pat¬ 
ronizing air towards others whom he may consider inferior in 
position. He will refrain from any word or act that would wound 
the feelings of even the most sensitive, and has no unkind criti¬ 
cism to pass about anyone, whether present or absent. 

Kindness, gentleness and mercy are qualities which indicate 
good breeding and refinement of body and mind. A certain dig¬ 
nity (which is not overbearing) should always be preserved by a 
gentleman, although he should be frank, affable, confident and 
manly at all times. His voice should be gentle and modulated to 
the person whom he may be addressing, and particularly to the 
aged. In short, be polite at all times and to all persons, even 
to other people’s servants. If you are haughty to the servants 
they will be disrespectful to you. Be not forgetful of courtesy 
on receiving anything, especially something you have requested. 




ETIQUETTE ON ALL OCCASIONS. 


525 


CALj-iS—FORMAL AND INFORMAL. 


A morning call should not bo more than fifteen minutes long. 
Before one o’clock, only intimate friends may call. 

Formal calls are made between the hours of three and five 
o’clock; informal ones, between five and six. 

Such days as mil be agreeable to your host and hostess should 
be set for calling. 

A lady should leave her cards with her acquaintances, imme- 
ditely upon arriving at a town or summer residence, stating that 
she is at home. 

On returning after an absence, cards can be sent by mail. Eti¬ 
quette favors this plan of announcement at present. 

Married ladies should always leave their own and their hus¬ 
band’s cards on making a formal call. If a lady leaves a card 
of her own with one whose husband is living, she should also leave 
two of her husband’s—one for the lady and one for her husband. 

A gentleman who is not admitted the first time he calls on a 
husband and wife should leave a card for each of them. 

After attending an entertainment, or receiving an invitation 
to the same, a gentleman should either call or leave a card. A 
married man need not call, unless he desires to do so; his wife 
should send her card, with his, during the week following the 
entertainment. 

A lady should leave cards only for the lady, but a gentleman 
leaves cards for both wife and husband. 

Cards must be left for guests stopping in a house, and in calling 
upon guests where the host and hostess are unknown to you, you 
must ascertain if the ladies are home; if admission is not given, 
you should leave cards for the host and hostess, as well as for 
the guests. This should never be omitted. 

When ladies do not receive during the day, evening calls are 
made; this custom has become general, being preferred to the 
morning call. 









526 


ETIQUETTE ON ALL OCCASIONS. 


A business man who cannot call during business hours, will 
call not earlier than half-past eight or nine o’clock in the evening. 

Congratulatory cards must be left in person by both ladies and 
gentlemen. 

Do not return a call by a card; neither return a card by a call. 
Cards should always be returned within a week. It is considered 
discourteous not to do so. 

A young lady should not receive a gentleman unless in the 
presence of her mother. The length of acquaintance modifies 
this very greatly, however. 

Calls of congratulation are made on friends about one month 
after the birth of a child in their family. 

Inquiry may be made for friends during illness by cards left 
in person. 

Cards may be left in person at the death of an acquaintance. 
This is an expression of sympathy and demands no further recog¬ 
nition. 

If the persons upon whom you call are on the point of going 
out, it is impolite for you to remain. 

In making a formal call, remove your overcoat and over-shoes, 
and lay aside your umbrella before entering a drawing-room; re¬ 
tain your hat and cane in hand. Never be too free about shaking 
hands. It is polite to let ladies or aged persons first offer the 
hand. Do not take a seat unless invited to do so. 


CARDS—HOW USED. 


Especial care should be taken in the selection of cards. Per¬ 
sons are often judged by the kind of cards they present. Thus, 
the impresson made by any card, whether business of visiting, is 
worthy of consideration. 

Never use a colored or tinted card, and do not, above all things, 
use a bevel-edged, gilt or fancy card; they are in bad taste; plain¬ 
ness is the essential feature of visiting cards, especially. Visiting 





ETIQUETTE ON ALL OCCASIONS. 


527 


cards are not generally printed or written but engraved in neat 
letters. 

The size of a married lady’s card is smaller than the card of a 
single lady, but larger than that used by a husband and wife to¬ 
gether. 

Mere honorary titles never appear on visiting cards. Profes¬ 
sions or military titles, engraved in full, are allowed. The title 
“Honorable” should not be used on a visiting card. “Mr.” or 
“Mrs.” should generally take the place of all other titles. 

It is incorrect and vulgar to omit the title “Miss” on a single 
lady’s card. 

A lady’s address can be placed in the lower right-hand comer 
of the card directly under the name. The receiving day is placed 
in the lower left-hand comer. 

A gentleman’s address may be placed in the lower left-hand 
comer and the name of his club, if he is a member of any, in the 
lower right-hand comer. 

The same card may contain both the mother’s and daughter’s 
names, the daughter’s being directly under that of her mother. 
Never omit the title “Miss.” 

A lady’s visiting card is larger than a gentleman’s, but his 
business card may be still larger. 

A lady should use her husband’s first name on her calling cards. 

The eldest daughter of a family has the title “Miss,” and the 
family name on her card, as “Miss Heagy;” the other daughters 
should have their first names before the family name, as “Miss 
Nora Heagy.” 

The title “Mr.” is frequently omitted with propriety on a gen¬ 
tleman’s calling card. 









528 


ETIQUETTE ON ALL OCCASIONS. 


VISITING AND CALLING CARDS* 



Miss Bowman. 


Miss Blanche E. Hall, 

3541 Westminster Ave. 


The Misses Seiler, 

St. Albans Place. 


Prof, and Mrs. J. Sloan, 

401 E. James St. 



Tuesdays. 


NOTES OF INVITATION AND CEREMONY. 

INVITATION TO DINNER. 


Mr. and Mrs. Boyd 
request the pleasure of Mrs. Bird’s 
company at dinner, on 
Tuesday, the 8th of Feb., 
at eight o’clock. 

10 N. 13th St. 















ETIQUETTE ON ALL OCCASIONS. 


529 


ACCEPTANCE. 


Mrs. Bird 

has much pleasure in accepting 
Mr. and Mrs. Boyd’s 
invitation to dinner on the 
8th of Feb., 1898. 

46 Hyde Park, Feb. 4th. 


INVITATION TO A WEDDING. 


Mr. and Mrs. Samuel A. Brehm 
request the pleasure of your company at the 
marriage ceremony of their daughter, 

Miss Mary Brehm, 
to 

Mr. Frank I. Hall, 

Tuesday afternoon, Jan. 4, at five o’clock, 

Grace Church, 

Harrisburg. 

When you send no invitations, it is customary to send announcements 
after the marriage, as follows: 

R. A. M. Owens, 

May I. Bates, 

Married, 

Thursday, August 10, 1892. 

Columbus. 


Mr. and Mrs. R. A. Owens, 
Tuesdays 
and 

Saturdays, 

526 Water St. 


INVITATION. 


Mr. James Newman presents his regards to Muss 
Sarah Hall and requests the pleasure of being 
her escort to the entertainment at Association Hall 
this evening. 

506 Garfield Boulevard, Feb. 1, 1899. 








530 


ETIQUETTE ON ALL OCCASIONS. 
ACCEPTANCE. 


Miss Sarah Hall presents her compliments to 
Mr. Newman and with pleasure accepts his kind 
invitation to accompany him to the entertainment 
this evening. 

Feb. 1. 


ANSWER OF REGRET. 


Mr. and Mrs. S. A. Brehm. 

Deeply regretting that I cannot attend the wed¬ 
ding of your daughter Mary I wish her the life 
of happiness she so richly deserves. 

Your sincere friend, 

Jan. 1, 1894. Mabel Grove. 


INVITATION TO A DINNER PARTY. 


Mr. and Mrs. Ward present their regard to Mr. 
and Mrs. Edw. Spencer and request the pleasure 
of their company to dinner on Tuesday next, 15th, 
at 6 o’clock. An answer will oblige. 

124 Pine St., Nov. 11, 1899. 


FORM OF ACCEPTANCE. 


Air. and Mrs. Edw. Spencer have much pleasure 
in accepting Mr. and Mrs. Ward’s kind invitation 
for next Tuesday evening. 

321 Washington St., Nov. 14, 1899. 


FORM OF DECLINATION. 


Mr. and Mrs. Edw. Spencer present their kind 
regards, and regret that a former engagement will 
prevent their accepting Mr. and Mrs. Ward’s kind 
invitation for Thursday next. 

321 Washington St., Nov. 14. 












ETIQUETTE ON ALL OCCASIONS. 


531 


FORMAL NOTES. 


INVITATION FOR A DRIVE. 


Will Miss Jenkins do Mr. Morton the honor of 
accompanying him in a drive to Fairmount Park 
this afternoon? If so, Miss Jenkins will please 
state what hour will be most convenient. 

Tuesday, Oct. 10th. 

The favor of an answer is requested. 


NOTE TO ACCOMPANY A GIFT. 


Miss Snyder sends her love to Miss Jones, and re¬ 
quests her to accept the accompanying gift as a 
token of her esteem. 

November 10th, 1899. 


FORM OF MEMORIAL CARD. 


FUNERAL. 

IN MEMORY OF 
GEORGE EDWIN STEINER, 
Born June 15, 1876, Died April 10, 1892. 
Rest in Peace. 


WHEN WEDDING ANNIVERSARIES OCCUR, 


First,.Cotton. 

Second, .Paper. 

Third, .Leather. 

Fifth,.Wooden 

Seventh, .Woolen. 

Tenth, .Tin. 

Twelfth,.Silk and Linen. 

Fifteenth, .Crystal. 


















532 


ETIQUETTE ON ALL OCCASIONS. 


Twentieth, . 


Twenty-fifth, . 


Thirtieth, . 


Fortieth, . 


Fiftieth,. 


Seventy-fifth, . 



Be explicit and give your friends to understand fully what is 
expected of them; for if nothing is said about presents, they will 
conclude that these will be acceptable. If these are not desired, 
you should say so. Bor a wooden anniversary, have your invi¬ 
tations printed on a thin sheet of wood; for a tin anniversary, 
use tin-foil paper; for crystals, use cards with thin glass finish; for 
china, use dead-white surface paper resembling china ware; for 
silver, use white paper, silvered letters; for golden, use heavy 
white or cream-colored paper in gilt letters; for diamond anniver¬ 
sary, use the heaviest and finest paper, envelopes to correspond. 

Mr. and Mrs. Howard E. Smith 
request your presence at the 
Twentieth 

Anniversary of their Wedding, 

Tuesday evening, September 3d. 

402 Lemon Street, 

Lancaster. 

No Presents. 


INTRODUCTIONS—HOW MADE. 

Gentlemen should be introduced, or presented, to ladies. A 
lady’s name should be spoken first, and when both are of the same 
sex, the younger one should be introduced to the older and the 
one inferior in rank to the superior. When more than one person 
is to be introduced to a single individual, the latter’s name should 
be spoken first and then the others in succession. The person 
who introduces makes a slight bow and distinctly says, “Allow 
me to introduce Mr.-to you;” or, “Permit me to present to 

















ETIQUETTE ON ALL OCCASIONS. 


533 


you Mr.- ; 77 and as each one is introduced, he should say, “I 

am delighted to meet you / 7 or “I am pleased to make your ac¬ 
quaintance / 7 or something similar. If several are introduced at 
the same time, a bow is all that is necessary. If the name is mis¬ 
understood, it is polite to ask at once, saying, “I beg your pardon, 
I did not catch the name . 77 

Acquaintances meeting in the street, or at some place of amuse¬ 
ment, may converse without introducing the friends who are with 
them, unless the introduction would be mutually agreeable; in 
this instance it is impolite not to introduce your friends. After 
the introduction, it is the lady’s duty to recognize the gentleman 
first. She should do this, unless she does not desire to continue 
acquaintance. If a lady bows to a gentleman on the street, he 
should bow in turn and lift his hat. 

A gentleman should raise his hat to another gentleman of his 
acquaintance accompanied by a lady, even if he is unacquainted 
with the lady, and should lift his hat to a lady addressed by his 
companion, or to a gentleman who recognizes a lady walking with 
him. He should lift his hat to a strange lady, if he has occasion 
to speak to her, or render her any assistance. The lady should, 
in turn, show her appreciation by an expression of thanks. 

At a party, a lady may address anyone she may chance to meet 
without an introduction, as she should remember that all are in¬ 
vited by her host; a general introduction at the door is all that is 
necessary. 

A gentleman should present a letter of introduction to a lady 
on the day before he proposes to call, and should not call unless 
he has received a reply. Here silence does not give consent. 
The lady should send a reply immediately, setting the hour for 
the call, and should show the person who presents the letter such 
attention as the letter warrants. 

A single lady is introduced to a married lady, and a single gen¬ 
tleman to a married gentleman. 

In the corridors of hotels and public buildings, a gentleman 



534 


ETIQUETTE ON ALL OCCASIONS. 


should remove his hat in the presence of ladies, and keep it in his 
hand until he passes them. 

If several callers are present when a gentleman is presented, 
he will make his way to the hostess, who receives him; he should 
immediately sit down, without waiting for an invitation, and 
join in the conversation as soon as an opportunity is given. He 
receives more attention for a short time after being introduced 
than the others, but the hostess must not continue this longer 
than until the guest has put himself at ease. 

A gentleman should open the door for a lady about to take her 
leave, whether he is acquainted with her or not. 

The hostess should always rise to receive ladies, and upon the 
entrance of gentlemen should advance a step or two and offer her 
hand. She should never receive standing, nor extend her hand 
while sitting. 

It is not proper for mere acquaintances to kiss when they meet. 
This is a sign of deep affection, and should take place only be¬ 
tween very dear friends. Relatives and dear friends may be 
kissed on meeting. 

Handshaking on introduction is generally being abolished, be¬ 
cause of a vulgar use of it. The handshake should be warm, but 
not too vigorous. A lady introduced may offer her hand to a 
gentleman, with propriety, but a gentleman should wait for the 
lady to offer her hand unless he is one of superior rank or con¬ 
siderably her senior in years. It is awkward to remove a glove. 
A thick glove needs an apology, but a thin one does not. 

In introducing members of a family, or relatives, always indi¬ 
cate the relation clearly. Avoid introducing persons at the din¬ 
ner-table, when possible to do so before being seated. 

Out-of-door introductions should be very quietly conducted, in 
order not to attract attention; if a gentleman is thus introduced 
to a lady, of course he should raise his hat 





ETIQUETTE ON ALL OCCASIONS. 


535 


ETIQUETTE OF CONVERSATION. 

In conversation, we should follow this very terse maxim of 
Shakespeare, “Suit the action to the word, the word to the ac¬ 
tion.” Always use good expressions, being careful of your gram¬ 
matical construction. By constant vigilance and care, you will 
not be fearful of making mistakes, but will speak correctly, easily 
and fluently. Conversation can be greatly cultivated. It is 
worth the effort to become a good conversationalist. 

Parents should strive to use good language in speaking to their 
children, even those in infancy, as it is hard to determine how 
early impressions are formed. 

Do not monopolize the conversation or answer questions not 
addressed to you. Come right to the idea you wish to convey, 
and do not cultivate the habit of disputing the statements of 
others in the company. 

It becomes wearisome to hear one person speaking all the time, 
unless he happens to be an exceptionally good conversationalist 
and is requested to entertain his hearers. 

The subject of conversation should be varied. Jokes, puns 
and anecdotes are generally in bad taste in large assemblies. 

Always look at a person when addressing him, let the conver¬ 
sation be general, and do not let your remarks be direct to one 
person. In everything, endeavor to increase the pleasure of the 
others, and not your own personal enjoyment. 

[Never converse on any subject of which you have only a lim¬ 
ited knowledge, nor introduce a topic with which you are not 
familiar lest it become embarrassing for you. When a subject 
with which you are unacquainted is being discussed, show your¬ 
self a good listener. 

If engrossed in conversation when some one is introduced, 
either inform him of your conversation, or drop the subject upon 
which you have been talking. 



536 


ETIQUETTE ON ALL OCCASIONS. 


Never introduce your particular hobby; business should not, 
as a rule, come before a social gathering. Always be careful 
when any remarks are made about your friends as to how you 
defend them in a varied assembly. AH unpleasantness should 
be avoided under such circumstances. Never, never quarrel with 
anyone at a social gathering, above all tilings else to be remem¬ 
bered. You will thus contribute to the pleasure of all assembled. 


DRESS AND HABITS. 

Neatness and cleanliness are the two essential qualities in dress. 
Clean, neat-fitting garments and personal cleanliness are marks 
of self-respect, and no one should expect to have the esteem of 
others without respecting himself. 

Always dress in a manner becoming your means. The tidy ap¬ 
pearance, not the number of costumes, make a well dressed man 
or woman; the fitness of the costume for the occasion should 
always be considered. 

It is improper to appear in society, at home or abroad, with 
soiled linen, untrimmed finger nails, unpolished boots or dis¬ 
agreeable odors resulting from slovenly habits. 

Never sit down at the dining table in curl-papers, dressing 
gown or bare shirt sleeves. Never wear gaudy or attractive ap¬ 
parel. 

Health should be one of the foremost considerations. Loud 
perfumes are vulgar and ought not to be used. Cosmetics should 
be avoided, also should hair oils. The hair and beard should be 
kept well brushed and trimmed. 


AT DINNER—THE PROPER CONDUCT. 

Invitaions to dinner are issued by and in the names of the host 
and hostess. They require a prompt reply, which should be di¬ 
rected to the lady of the house. Punctuality is always observed 









ETIQUETTE ON ALL OCCASIONS. 


537 


in gathering for this kind of an assembly. It is very impolite 
to keep the dinner waiting. 

It is the custom for the host to escort the lady of highest social 
position to dinner and to lead the way, while the hostess comes 
last with the most worthy gentleman. It is the duty of the host 
to lead the conversation. The host occupies the head of the 
table, with the lady he has escorted seated at his right. The 
gentleman who leads the hostess into the dining-room sits on her 
right. The hostess occupies the seat at the end of the table, oppo¬ 
site her husband. The host always remains standing until the 
guests are seated. 

At the table assume a graceful position. Always keep the el¬ 
bows close by your side, and of! the table. Keep your feet to¬ 
gether, in order that they may not come in contact with the feet 
of others. 

It is impolite to refuse soup as the first course. Always pass 
the plate sent from the host or hostess along until all are sup¬ 
plied on the other side of you. If a general dish is being passed, 
always offer to help the lady next you, then yourself and pass it 
on. This courtesy is due the lady next you, whether you are ac¬ 
quainted with her or not. 

The knife and fork should never be removed from the plate 
during the meal, and at the end of the meal they should be placed 
on one side of the plate. Eat with fork and spoon, never using 
the knife to convey anything to the mouth. Serve no one with 
your knife, fork or spoon. Always use your napkin to remove 
anything from your lips and fingers. 

The host or hostess should never reprove servants in the pres¬ 
ence of company, should they chance to be unfortunate. A 
guest should always address servants quietly. If accidents hap¬ 
pen, or anything disagreeable is found in the food, no embarrass¬ 
ment should be created by making remarks. 

An equal number of ladies and gentleman should be invited 


538 ETIQUETTE ON ALL OCCASIONS. 

to a small dinner, and all should be made feel acquainted as soon 
as possible. 

Fashionable dinners are held between the hours of five and 
eight o’clock. 

Following are a few things to do in addition to those stated 
above: Eat slowly and without any unnecessary noise; take 
small mouthfuls and chew with the lips closed; speak only when 
the mouth is empty; handle all dishes with care; break the bread 
in small pieces; keep the fingers from all unnecessary contact with 
food; use the butter knife and sugar shell in supplying yourself 
with butter and sugar; use the edge of the plate or a side dish for 
all scraps and never find fault with the service. 

Some things which should not be done: Do not put too much 
on a plate, when serving; nor bend the head over the plate in 
order to get each mouthful; do not reach in front of any one, nor 
speak to anyone at a distance from you, thereby causing confu¬ 
sion; never drink from your saucer, nor set your cup upon the 
table-cloth; don’t use a tooth-pick; do not read at the table, and 
never take fruit, nuts or other food from the table. 

After all have finished they arise together, the gentlemen wait¬ 
ing until the ladies have left the apartment or conducting them 
to the reception room. The gentlemen may then withdraw to 
the smoking room. 


DANCES. 


People in mourning should not attend balk Ladies in deep 
mourning may attend unceremonious dinner parties if attired in 
black silk and crape. 

Three weeks after the invitations have been sent out is the 
usual time for the entertainment to take place. The invitations 
are given in the ladies’ names. 

The hostess and receiving party receive all the guests in the 
reception room, shaking hands with all as they come in. After 





ETIQUETTE ON ALL OCCASIONS. 


539 


all the guests have arrived, they repair to the drawing-room to 
dance. 


ETIQUETTE OF WEDDINGS. 

Wedding invitations should be sent two weeks in advance of 
the wedding day. Presents should be sent before the wedding 
and presents are usually expected of every one invited to a wed¬ 
ding. However, if an invited person cannot attend, he (or she) 
does not commit any breach of etiquette by not sending a present; 
but relatives and intimate friends should send a present of some 
kind even if they cannot afford to buy expensive ones. 

The presents from the bridegroom’s friends are accompanied 
with the card of the donor. 

Wedding invitations should be immediately acknowledged, 
and can be by the recipient sending his card by mail. 

When a wedding takes place in a church, cards of admission 
must be sent. 

When a reception is to be given by the bride’s parents, cards 
are enclosed with the invitations. 


HOW TO CONDUCT ONE’S SELF IN PUBLIC. 


A lady should maintain a certain dignity on the street and in 
all public places, never attracting the attention of passers-by. 

If you meet a friend on the street, greet him with a proper 
salutation, and never converse with anyone in the middle cf the 
sidewalk. 

A gentlemari always walks on the outer side of a lady unless 
the inner side is not safe for her, and in changing sides a gentle¬ 
man should pass in the rear of a lady. Except for the lady’s com¬ 
fort, do not (while a lady has your arm) disengage your arm and 
go upon the other side. Ho lady should take the arms of two 
men at the same time, and it is contrary to good form for a gen- 






540 


ETIQUETTE ON ALL OCCASIONS. 


tleman to have a lady on each arm unless at night when coming 
from places of amusement or in crowds. When two gentlemen 
and a lady walk together, the lady walks between them, while a 
gentleman with two ladies walks on the outer side of them, not 
between them. It is proper to keep in step. A gentleman 
should offer to carry the parcels of a. lady accompanying him; 
in the evening, and whenever safety requires it, he should offer 
a lady his arm. 

Never be one of a crowd blocking the entrance of a public 
building, nor on street corners, that you may scrutinize passers-by. 
Upon entering a building, a gentleman should open the door and 
hold it open Until the lady has passed within. In ascending a 
flight of stairs, he should pass up before a lady, and in descending 
should wait at the top and let her precede him. 

It is not polite for a gentleman to smoke in a lady’s company. 

At church, a gentleman should remove his hat upon entering. 
If a stranger, wait for the usher to show you to a ©eat. Never 
whisper nor turn the head to notice anyone coming in. Do not 
look about while the minister is praying, and do not block up the 
aisles. 


MOURNING, LENGTH OF TIME IN. 

A widow wears mourning two years and does not enter society 
or any social enjoyment for twelve months. 

Parents may wear mourning for a child as long as they wish. 
Mourning should be worn for six months for a sister or brother. 

Eeturning cards of thanks is an indication that the bereaved 
ones are prepared to receive vistors. 


MUSIC IN SOCIETY. 


When a person who sings is asked to do so, he should never 
refuse, without some good reason, and certainly should not wait 






ETIQUETTE ON ALL OCCASIONS. 


541 


to be coaxed. Never use the piano or organ without being in¬ 
vited ; no matter how fine a musician you may be, do not occupy 
too much time at the piano; others may wish to play. 


ETIQUETTE CONCLUDED. 

Never remove your gloves in making a formal call. 

Never leave the room when visitors are present, if you are 

hostess. 

Never stare around the room, nor sit with your back to any one 
if you can avoid such a position. 

Never make any remarks about a person who has just retired 
from the room. 

Never approach a fire to warm your hands or feet, unless by re¬ 
quest. 

Never walk around the room while waiting for the hostess. 

Never look at your watch in company, unless requested to do so. 

Never tamper with or handle anything in the room, when 
calling. 

Never stand with arms akimbo, smoke in the presence of ladies, 
lean on the back of chairs, sit astride a chair, or anything awkward 
or rude. 

Never go to the room of an invalid unless invited. 

Never wear your overshoes in a drawing-room. 

Never claim the acquaintance of a man of rank, because you 
have met him at some social gathering. 

Never press a favor where you see it will be unwelcome. 


WHAT TO WRITE IN AN AUTOGRAPH 

ALBUM. 

Life outweighs all tilings if love lies within it.— Goethe. 

There is even a happiness that makes the heart afraid.— Thos. 
Hood. 






542 


WHAT TO WHITE IN AN AUTOGRAPH ALBUM. 


After all, the joy of success does not equal that which attends 
the patient working.— Augusta Evans. 

Love depends on the loving, and not on the love.— Bulwer. 
Truth is truth, to the end of reckoning.— Shakespeare. 

A pound of pluck is worth a ton of luck.— J. A.Gar field. 

Let your speech be with grace seasoned with salt,— B ible. 

Clever men are good, but they are not the best.— Goethe. 
Silence is deep as Eternity; speech is shallow as time.— Sir 
Walter Scott. 

To be prepared for war is one of the most effectual means of 
preserving peace.— George Washington. 

Fiction lays after truth, invention is unfruitful, and imagina¬ 
tion cold and barren.— Edmund Burke. 

Knowledge is power.— Francis Bacon. 

Where law ends, tyranny begins.— Wm. Pitt. 

With malice toward none, with charity for all, with firmness in 
the right, as God gives us to see the right.— Abraham Lincoln. 

Love thyself last; cherish those hearts that hate thee; 
Corruption wins not more than honesty. 

— Shakespeare. 

Love reckons hours for months, and days for years; 

And every little absence is an age. 

—Dry den. 

‘Tis an old maxim in the schools, 

That flattery’s the food of fools; 

Yet now and then your men of wit 
Will condescend to take a bit. 


—Swift. 

In this wide world, the fondest and tne best 
Are the most tried, most troubled and distressed. 

— Crabbe. 

Man’s love is man’s life a tiling apart; 

’Tis woman’s whole existence. 

—Lord Byron. 

’Tis better to have loved and lost 
Than never to have loved at all. 

— Tennyson. 



THE MEANS OF GETTING RICH. 


543 


THE MEANS OF GETTING RICH. 


God helps them that helps themselves.— Franklin. 

Plough deep while sluggards sleep.— Franklin. 

Despatch is the soul of business .—Earl of Chesterfield. 

There is only one way to get rich, namely, by honest and 
upright dealings. Fraud and deceit only bring temporary gain. 

To be rich is to have plenty, an abundance; to have large pos¬ 
sessions. The usual way to get rich is to get enough money to 
gratify one’s desires. The trouble in this way is that the desires 
always grow more rapidly than the fortune. The more money a 
man gets, the poorer he becomes if he does not learn to moderate 
his desires. To be rich then is to keep the desires within the in¬ 
come. 

The way to feel rich is never to want more than you can afford 
to buy. In this way you will always have sufficient money. The 
easiest way to succeed is to save. One of the greatest saving in¬ 
stitutions is the Building and Loan Association. 


BUILDING AND LOAN ASSOCIATIONS* 

THE GOOD THEY DO AND HOW THEY DO IT. 


The old English building and loan association was established 
in England in 1836. They were introduced in the United States 
about sixty years ago, but have only recently become so numerous 
and beneficial as to merit extended comment. They have now 
become universal and many a laboring man owns his home as a 
result of the establishment of building and loan associations, with 
the principles of economy and frugality which they inculcate and 
encourage. 

These organizations are distinctly of two forms, which do not 
differ materially in detail of management. They are incorpor¬ 
ated under the laws of the States. The members are of two dis- 






544 


BUILDING AND LOAN ASSOCIATIONS. 


tinct classes, namely, those wlio desire to become owners of their 
own homes, and those that seek a safe and secure means of saving 
small amounts at a fair rate of interest. This combines all the 
essentials of co-operation, the one dependent on the other. 

Shareholders, or Members. —Any person can become a 
shareholder. A minor holds in the name of his guardian or a 
trustee. Women can hold shares in their own name. 


Shares and Dues. —A share of stock under the English or 
American plan, has a par value of $200; under the German plan, 
$160. The American shareholder pays one dollar per calendar 
month for each share of stock. Under the German plan, a share¬ 
holder pays 25 cents per week on each share. These weekly or 
monthly deposits are called dues. By the American plan stock 
requires from nine to eleven years to mature, that is for the share 
to become worth its par value of two hundred dollars. The share¬ 
holder then gets his money from the association. 

Withdrawals. —A shareholder can withdraw by giving two 
weeks’ notice in writing in the German plan, or thirty days notice 
in the American plan. A person withdrawing receives the 
amount paid in with interest. Generally he receives no interest 
unless he has been a shareholder one year. 

Series and Stock. —The stock consists of the number of shares 
fixed at the incorporation of the association, or as much thereof as 
can be secured, rangng from 2,500 to 5,000. Associations gen¬ 
erally issue a new series of stock every year. 

Loans. —Every shareholder is entitled to a loan equal to the 
value of a share of stock, less a premium, which may be stipulated 
by the association. Loans are granted with the consent of the 
board of directors, and no shareholder is entitled to a loan if in 
arrears. Security must be given for a loan; if he does not pay his 








BUILDING AND LOAN ASSOCIATIONS. 


545 


dues promptly the borrower is subject to a fine. Money is loaned 
to the highest bidder; that is, to the person paying the highest pre¬ 
mium. 


Bids. —Bids are in the form of premiums. They have the pre¬ 
ference of right to loan. These premiums are paid monthly at so 
many cents a share loaned. The borrower pays interest at what¬ 
ever rate the State allows, together with the dues on his shares. 
In Pennsylvania the dues and interest are one dollar each per 
month on each share of $200, until the stock matures, and the 
premium bid is usually deducted from the loan in the way of a 
percentage when the money is loaned. 

Meetings. —The meetings are held by the directors generally 
once a month, at a stated time, usually in the evening. All dues 
are paid at this meeting. It is usually held at some convenient 
place. Special meetings may be called at any time by the presi¬ 
dent. and secretary, at the request of ten members. The object 
shall be stated in the call. As a rule, twenty-five is the number 
necessary for a quorum. An annual meeting is also held to audit 
the accounts of the secretary and treasurer, and to ascertain the 
financial condition of the association. 

Transfer of Stock. —Any shareholder may transfer his share 
of stock to another person by notifying the board of directors in 
writing. The board holds the right to approve or disapprove 
transfers. A fee is generally paid to the secretary making the 
transfer. In the case of the decease of a shareholder his legal 
representatives are paid the value of his stock. They may assume 
payments on said stock, and thus become members of the associa¬ 
tion, the transfers being made by death of the former member. 

Fines. —Fines shall be paid on all shares in arrears, as the or¬ 
ganization may prescribe, under the law. The secretary is gen¬ 
erally liable to be fined for failure to attend any of the meetings 
of the association. The treasurer may be fined in like manner. 





546 


BUILDING AND LOAN ASSOCIATIONS. 


Cost of Loans. —A person can secure a small Lome through 
a building association without much cost. According to the 
American plan, $1,200 can be secured on six shares. The month¬ 
ly dues will then be six dollars, and the interest on the loan six 
dollars. Thus a house costing $1,200, which will rent for $12 to 
$14 a month in many places, can be bought by paying the rent to 
the association. It will take about ten or eleven years for the 
shares to mature, at the end of which time the house will thus be 
clear of debt. If at the expiration of five years the borrower 
wishes to sell the house, he can do so by transfering his stock in 
the association to the purchaser, or by receiving cash and paying 
the association what they require to satisfy their mortgage or 
judgment. On small houses there is but little risk in thus under¬ 
taking to purchase a house, as the dues will easily be paid; but 
care should be taken that the house does not cost more per month 
than the amount paid for rent unless the borrower has the means 
to pay the difference. Otherwise, he will fall in arrears and lose 
time, effort and money. It is thus made clear that many persons 
who continue to pay rent could own their own homes in the course 
of ten or eleven years, instead of paying rent all their lives. 


How Associations are Governed. —The officers of an associa¬ 
tion are generally a president, vice-president, treasurer, secretary, 
solicitor (or attorney), and seven or nine directors. These officers 
are elected by ballot, dominations are made for all, except the 
solicitor, one month before the annual meeting, when the election 
takes place. Every shareholder is entitled to one vote for each 
share he holds. All fire insurance policies on property given as 
security for loans must be left with the proper officer (usually the 
solicitor) of the association. Should a member neglect the re¬ 
newal of his insurance policy, the secretary of the organization 
usually does it for him. The failure to keep the property insured 
is generally made cause for selling the property, as in the case of 
non-payment of dues. A committee is usually appointed for the 



BUILDING AND LOAN ASSOCIATIONS. 


547 


purpose of viewing and appraising property offered as security by 
persons applying for loans. The treasurer must give a bond con¬ 
ditioned upon tlie faithful performance of his duties. The 
amount of the bond is fixed by the by-laws of the association. 

Summary of What is Necessary. —One man can pave the way 
for the organization of a building and loan association. He must 
possess business energy in order to make it a success. Such a man 
can readily enlist the interest of a. dozen or more good friends, 
who will apply with him for a charter. All the persons he 
gathers about him should be well supplied with business energy 
and integrity. They need not be wealthy, but able to save five or 
ten dollars a month to insure success in the enterprise. When 
sufficient good men have been secured, the leader should call a 
meeting of those willing to subscribe for a definite number of 
shares of stock. An organization should then be effected with 
the officers stated above, except the solicitor, and the other mem¬ 
bers should each sign a simple agreement to subscribe for a cer¬ 
tain number of shares. The election of permanent officers is 
sometimes postponed. A solicitor is elected by the board of di¬ 
rectors, and should be a lawyer. 

At the first meeting, the society should pass a resolution in¬ 
structing the solicitor to obtain a charter, and appoint a commit¬ 
tee to draft by-laws. 

After the charter is obtained, the association is prepared to do 
business. At the first meeting for the payment of dues, the treas¬ 
urer should be present early to receive and receipt for dues paid. 
Small pass-books are sometimes used as receipt books, and are 
provided by the association. The payments are entered by the 
secretary in the individual receipt books of the members and in 
the secretary’s general book, alphabetically arranged. 

The sale of stock takes place at a certain hour, at the close of 
general business. 

The following explanation of bidding in the meetings will be 



548 


BUILDING AND LOAN ASSOCIATIONS. 


appreciated: Tlie president being informed as to the financial 
condition of the association and the amount of money to loan, in¬ 
vites bids of premium which would-be borrowers are willing to 
pay for the priority of loan. A man about to buy a house may 
bid five per cent, premium; another, six; and so on. Finally, a 
man appears who is much in need of money to discharge a mort¬ 
gage, perhaps, and bids higher than the last bid, say fifteen per 
cent. Being the highest bidder, he thus secures the loan, if his 
security is good. He states the amount he wishes to borrow and 
the property committee visit the premises and decide how many 
shares, if any, they will recommend. If the amount recom¬ 
mended be accepted, the solicitor examines the title to said prop¬ 
erty, and if it be found clear, the loan is made by the borrower 
executing a mortgage, or judgment, which is placed on record as 
a lien against the property. Money is always paid by orders, 
drawn by the president and secretary of the association on the 
treasurer, ordering him to pay the drawer, or bearer, (sometimes 
“or order”) the face of the order. If a man buys at a premium 
of fifteen per cent the common practice is to deduct thirty dollars 
(being fifteen per cent, of $200) from each share when the loan 
is made. The borrower thus gets $170 per share, less any back 
dues—for the several months since the series was started—, also 
deducting fee of property committee and cost of recording mort¬ 
gage, or entering judgment. Generally, however, the fee of the 
property committee, together with one dollar extra, must be paid 
when money is struck down to the bidder. 

Some associations do not deduct the premium from the par 
value of the share, as above explained, but pay the full $200 less 
other expenses, and the borrower pays his premium with his dues 
and interest each month. In one way the latter method is prefer¬ 
able, but the result is the same in both cases, the time to repay the 
loan not being changed. 


HOW TRAINS ARE MANAGED. 


549 


HOW TRAINS ARE MANAGED, 



A train in motion must display two green flags by day, and 
two green lights by night, one on each side of the train. 

At night, or while running through fog, a headlight must be 
displayed in front and two red lights in the rear. 

Two green flags displayed by day and two green lights by night 
denote that the train is followed by another train running, of sim¬ 
ilar character to the train carrying the signals. 

Two white flags by day and two white lights at night also de¬ 
note that the train is an extra. 

A blue flag by day and a blue light by night denotes that car 
inspectors are at work under the car or train, and that it must not 
be coupled, or moved until the signal is removed. 

Lamp Signals. —A lamp vertically raised and lowered is a 
signal to go ahead. When a lamp is swung across the track it is 
a signal to stop. When a lamp is swung vertically in a circle 
across the track, when the train is not moving, it is a signal to 
move back. 

When you wish to give the signal that the train has parted, 
swing a lamp vertically in a circle at arm’s length across the 
track when the train is running. 











550 


HOW TRAINS ARE MANAGED. 


Torpedoes, Colored Blag and Lantern Signals. —Red is 
the signal for danger. Green is used in signifying caution, go 
slowly. White is the signal for safety. Green and white is the 
light to stop at flag stations for passengers or freight. 

A cartridge on the rail means stop immediately, danger ahead. 
Two caps on the rail indicates reduce speed, and look out for dan¬ 
ger, caution. 

Other Signals. —Danger is indicated by continued whistling; 
a red flag or lantern swung over the track. 

Stop, is indicated by one pull of the bell cord, or a lantern 
swung at right angles across the track, or a red flag at a station. 

Start, is indicated by two pulls of the bell cord, or a downward 
motion of the hands, with the arms extended, or by a lantern 
raised and lowered vertically, or by a sweeping parting of the 
hands on a level with the eyes. 

Additional Signals. —Three pulls at the bell cord means 
“Back up.” One whistle, “Down brakes;” two, “Up brakes;” 
three, “Back.” A red flag on an engine indicates “An engine fol¬ 
lowing,” and a white flag, “A train following.” 

A early all railroads at presnt have what is known as a block 
system of signals, whereby the whole length of its system is di¬ 
vided off into “blocks;” on each block is placed a tower containing 
levers, which move the signals and switches; each tower also con¬ 
tains a telegraph instrument. Tins tower is conducted by an op¬ 
erator, whose duty it is to report the movement of trains to the 
tower on each side of him, and to give proper signals and proper 
tracks to the various trains. He is personally responsible for the 
train while on his block, and can not permit a train going either 
way to be on his block before the other one has gotten off, nor can 
he permit a train to leave his block until he receives word that the 
next block is being cleared. Signal posts are situated at both ends 
of the blocks, the blocks being from one to two miles long. 




TIME MEASURE AND STANDARD. 


551 


TIME MEASURE AND STANDARD. 

Measure. —Sixty seconds make 1 minute; 60 minutes, 1 
hour; 24 liours, 1 day; 7 days, 1 week; 4 weeks, 1 lunar month; 
28, 29, 30 or 31 days, 1 calendar month (30 days make one 
month in computing interest); 12 calendar months, 1 year; 52 
weeks and 1 day, 1 common year; 365 days, 48 minutes and 49 
seconds, 1 solar year; 10 years, 1 decade; 10 decades, 1 century. 

Method of Finding the Difference of Time Between Cit¬ 
ies. —The circumference of the earth, or any circumference, 
is divided into 360 degrees. The earth makes one revolu¬ 
tion upon its axis in a day, or in 1,440 minutes. By dividing 
the number of degrees into number of minutes, it will be found 
that the earth moves one degree every four minutes. Knowing 
this, refer to a map and find the difference of degrees between two 
places, multiplying the same by four and you will get the differ¬ 
ence in time in minutes. Places east of a given point have later 
time; those west have earlier time. 

Standard Time. —There are five divisions of time in Korth 
America, based on the 60th, 75th, 90th, 105th, and 120th meri¬ 
dians of longitude. A division is fifteen degrees in width, 
being one hour of time. The time of all places in that division is 
the same. The time of division eastward is one hour later than 
that of the one next west to it. The following are the names of 
the divisions and what they embrace: (1) Inter-Colonial, em¬ 
braces Kova Scotia and Kew Brunswick; (2) Eastern, embraces 
the Kew England States, New York, Pennsylvania and the 
States directly south of Pennsylvania; (3) Central, embraces 
Ohio, Indiana, Illinois, Missouri, and the States north and south 
of them and all east of the Missouri river; (4) Mountain, including 
the country west of the Missouri river to the crest of the Pocky 
mountains; (5) Pacific, including all the country west of the 






552 


PRACTICAL HINTS ABOUT DRESSMAKING. 


Rocky mountains to the Pacific Ocean. Kine hundred miles is 
the width of the country lying between the 60th and i 5 th de¬ 
grees of longitude. Or one degree encloses 60 miles, and as there 
are 60 minutes in one degree, by dividing 900 by 60 you get 15. 
That is, 15 miles for one minute of time. To avoid confusion for 
travelers the railroads have adopted the above standard of time. 
Standard time is reckoned from Greenwich Observatory, London, 
England. Thus the time at the 60th degree of longitude is 4 
hours slower than Greenwich; at the 75th, 5 hours slower; at the 
90 th, 6 hours slower. 

Other Divisions of Time. —There are two kinds of time, 
namely, clock-time and sun-time. Clock-time is regular, while 
sun-time varies each day. 

A Solar Day. —A solar day is measured by the earth’s 
rotation upon its axis. But a solar day, reckoned by clock-time, 
is 24 hours long. 

A Civil Day begins at midnight; it is counted from the first to 
the twenty-fourth hour. An Astronomical Day begins at noon 
and is counted the same way. 

The length of a mean Lunar Month is 29 days, 12 hours, 44 
minutes, 2 seconds. 

A Solar Year is the time occupied by the sun in passing from 
one vernal equinox to another. Its length is given above. A 
common year of 365 days is called a Julian year in honor of Julius 
Caesar; a Gregorian year is 365 days and 24-25 days long, named 
in honor of Pope Gregory, who arranged the calendar. A leap 
year occurs once in four years and is 366 days long. 

PRACTICAL HELPS ABOUT DRESSMAKING. 

Do not begin to cut goods before you take notice of several 
things. All materials, except coat cloths and heavy flannels, have 
the fold on the right side. Keep the right side up when working 
on goods which have an up and down in the pattern. 





PRACTICAL HINTS ABOUT DRESSMAKING. 


553 


It is important that plaids match, and be careful to cut velvets 
and plushes against the nap; but a long plush will look better 
with the nap running down. Silks and satins should be cut ac¬ 
cording to the pattern when they are brocaded; if not brocaded, 
they may be cut any way. 

Take four lengths of goods (ordinary width, 20 inches) in cut¬ 
ting a plain short skirt. This will do for the foundation of any 
kind of trimming. One of these should be folded in the center 
and a four-inch gore cut at the top; this being the front width. 
Two more lengths should then be taken from the back edge of 
each of these, and a similar gore taken as the one for the front, 
unless the skirt will be made too narrow; in this case the gores 
taken from the front breadth must be added to the back edge of 
the side width. How to the gored edge of the front, the straight 
edges of the sides should be sewed. The breadth still remaining 
is taken for the back; and if this will not be enough, a straight 
piece (having the required width) must be added to the back. 
When you wish to face cloth, velvet, or silk, it will be necessary 
to tack a piece of wigging, about three inches wide, around the 
skirt inside, and this should be caught to the foundation without 
the edge being turned. The braid should be run on the right 
side, turned over and hemmed down on the wrong side. 

When desiring to make a basque, buy two yards of silesia; this 
should be cut by a good paper sack pattern. It should be taken to 
a dressmaker or to some one who can fit well. The sleeves should 
be fitted perfectly 'and basted in, and then from this pattern most 
any tight-fitting garment can be cut, if the under-arm seams are 
left vide enough. Half of the silesia basque should be taken 
apart, the basting threads should be cut; but these threads should 
not be pulled or the material may stretch. The other half with 
the sleeve should be left for reference. To the silesia, the fronts 
should be first cut and basted together, and to have them exactly 
alike, you should sew through the marks at the darts. Through 
the marks which have been made by pinning them together, the 


554 


PRACTICAL HINTS ABOUT DRESSMAKING. 


fronts should be folded; then this line is just where the hooks 
and eyes should be placed. On the> hook side the hem should be 
folded one-fourth of an inch nearer the selvedge, thus an edge 
beyond the hooks will be left. When there are plaits in the skirt 
of the basque, the pattern should be left on the goods so that the 
center back seam is five inches from the fold of the goods. Now 
to a point three inches below the waist line, the whole width of 
the goods should be left; the pattern should be folded exactly at 
this waist line. The basque should be basted carefully together 
before stitching, the eyes next sewed on, and then sew on the 
hooks, stitch the basque up and try it on. If this is found too 
small across the bust or at the waist, it must be changed. Most of 
the seams should be clipped at the waist line, which gives a spring 
to the basque. The seams in plush and velvet should not be 
pressed, but in satin and silk press the seams very lightly, and in 
heavy woolen goods and cloth the seams should be pressed heavily. 

After the under-arm seams and darts are cut open and boned, 
letting a little more than half the length of the bones above the 
waist line, castings of silesia should be sewed on the open seams; 
this is for the whale bones. Another edge of the material should 
be turned in finishing basque seams. Use ribbon, satin or bias 
silk in sevfing the sleeves. Avoid having too many seams in the 
under waist. 



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WEIGHTS AND MEASURES, 

CALCULATIONS, ETC. 


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INFORMATION FOR MECHANICS, FARMERS, BUSINESS AND PRO¬ 
FESSIONS, AND HOUSEKEEPERS. 


DRY MEASURE.—2 pints make 1 quart; 8 quarts, 1 peck; 4 pecks, 
1 bushel; 36 bushels, 1 chaldron. 

LIQUID OR WINE MEASURE.—4 gills, 1 pint; 2 pints, 1 quart; 
4 quarts, 1 gallon; 3iy 2 gallons, 1 barrel; 2 barrels, 1 hogshead. 

TROY WEIGHT.—24 grains make 1 pennyweight; 20 pennyweights, 
1 ounce. By this weight, gold, silver and jew T els only are weighed. 
The ounce and pound in this are same as in apothecaries’ weight. 

APOTHECARIES’ WEIGHT.—20 grains, one scruple; 3 scruples, 1 
dram; 8 drams, 1 ounce; 12 ounces, 1 pound. 

AVOIRDUPOIS WEIGHT.—6 drams, 1 ounce; 16 ounces, 1 pound; 
25 pounds, 1 quarter; 4 quarters, 1 hundredweight; 2,000 pounds, 1 
ton. A grain is the same in troy, apothecaries’ and avoirdupois. Avoir¬ 
dupois pound has 7,000 grs.; but apothecaries’ or troy weight has only 
5,760 grs.; 144 lbs. avoirdupois equals 175 lbs. troy or apothecaries’. 

TIME MEASURE.—60 seconds make 1 minute; 60 minutes, 1 hour; 
24 hours, 1 day; 7 days, 1 week; 4 weeks, 1 lunar month; 28, 29, 30 or 31 
days make 1 calendar month (30 days, 1 month in computing interest), 
52 -weeks and 1 day, or 12 calendar months, make 1 year; 365 days, 5 
hours, 48 minutes and 49 seconds, 1 solar year. 

LONG MEASURE— Distance .—3 barleycorns. 1 inch; 12 inches, 1 foot; 
3 feet, 1 yard; 5 y 2 yards, 1 rod; 40 rods, 1 furlong; 8 furlongs, 1 mile. 

CIRCULAR MEASURE.—60 seconds make 1 minute; 60 minutes, 1 
degree; 30 degrees, 1 sign; 90 degrees, 1 quadrant; 4 quadrants or 360 
degrees, 1 circle. 

CLOTH MEASURE.—2 y 4 inches, 1 nail; 4 nails, 1 quarter; 4 quarters, 
1 yard. 

MISCELLANEOUS.—3 inches, 1 palm; 4 inches, 1 hand; 6 inches, 1 

(555) 


556 


WEIGHTS, MEASURES AND CALCULATIONS. 


span; 18 inches, 1 cubit; 21.8 inches, 1 Bible cubit; 2% feet, 1 military 
pace; 3 feet, 1 common pace. 

SURVEYORS’ MEASURE.—7.92 inches, 1 link; 25 links, 1 rod; 4 
rods, 1 chain; 10 square chains, or 160 square rods, 1 acre; 640 acres, 
1 square mile. 

CUBIC MEASURE.—1,728 cubic inches, 1 cubic foot; 27 cubic feet, 1 
cubic yard; 128 cubic feet, 1 cord (wood); 40 cubic feet, 1 ton (ship¬ 
ping); 2,150.42 cubic inches, 1 standard bushel; 268.8 cubic inches, 1 
standard gallon; 1 cubic foot, four-fifths of a bushel. 

To find the number of bushels in a certain bin, first find the num¬ 
ber of cubic feet bj" multiplying length by breadth by heighth; from 
the cubic foot deduct 1-5; the result gives the number of bushels. 

SQUARE MEASURE.—144 square inches, 1 square foot; 9 square feet, 
1 square yard; 30% square yards, 1 square rod; 40 square rods, 1 rood; 
4 roods, 1 acre. 

METRIC SYSTEM.—The unit of length of the metric system is the 
meter which is about 39.37 inches long, or one kilometer—approxi¬ 
mately % of a mile. The liter is the unit of measure of capacity; this 
equals .908 quarts dry measure; hectoliter—approximately 26 gallons; 
and a hectare=iabout 2.47 acres. The gram is the unit of weight, and 
weighs 15% avoirdupois grains; and the kilogram weighs about 2 1-5 lbs. 


PAPER COUNTS. 

24 sheetsml quire. 

20 quiresizzl ream. 

2 reams=l bundle. 

5 bundles—1 bale. 


IRON, LEAD, ETC. 
14 lbs. of iron or lead=l stone. 

211/ 2 stones—1 pig. 

8 pigs=l fother. 


STONE. 

18 inches—1 cubit. 

24% feet=l perch. 


BEEF, PORK, ETC. 
196 lbs. of flour make 1 barrel. 

200 lbs. of beef make 1 barrel. 

200 lbs. of pork make 1 barrel. 






WEIGHTS, MEASURES AND CALCULATIONS. 557 

256 lbs. of soap make 1 barrel. 

8 bushels of salt make 1 hogshead. 

56 tbs. of butter make 1 firkin. 

100 lbs. of fish make 1 quintal. 


UNITS OF ANYTHING 

12 units=l dozen. 

12 dozen=l gross. 

12 gross=l great gross. 

20 units=l score. 


TABLE OF WEIGHTS AND MEASURES FOR HOUSEKEEPERS. 

1 tablespoonful makes 3 teaspoonfuls. 

12 tablespoonfuIs make 1 teacupful. 

16 teaspoonfuls make £ tumblerful. 

2 cupfuls make 1 pint. 



2 pints make 1 quart. 

4 cupfuls of flour make 1 lb. or qt. 

1 cupful of granulated sugar makes £ lb. 

1 pint of granulated sugar makes 1 tb. 

5 cupfuls of powdered sugar makes 2 tbs. 

1 rounding tablespoonful of flour makes £ oz. 

1 qt. of cornmeal makes 1 tb. and 2 oz. 

1 cupful of butter makes £ tb. 

1 pint of butter makes 1 tb. 

1 tablespoonful of butter makes 1 oz. 

2 heaping tablespoonfuls of powdered sugar make 1 oz. 
10 medium eggs make 1 tb. 

Butter the size of a walnut makes 1 oz. 

Butter the size of an egg makes 2 oz. 

60 drops liquid make 1 dram, or 1 teaspoonful. 

1 dash of pepper makes £ saltspoonful. 

16 drams make 1 oz. 













558 


WEIGHTS, MEASURES AND CALCULATIONS. 


16 oz. make 1 lb. 

2 teaspoonfuls liquid make 1 dessertspoonful. 

1 tablespoonful liquid makes y 3 oz. 

4 teaspoonfuls liquid make 1 tablespoonful. 

1 wineglassful of liquid makes 4 tablespoonfuls. 

1 dram makes a medium teaspoonful. 

1 pint liquid makes 1 lb. 

4 gills liquid makes 1 pint. 

1 cupful liquid makes y z pint. 

Spices, pepper and salt are measured by the level spoonful, but rice, 
butter, flour, sugar, etc., are measured by rounding spoonfuls. 

AMOUNT OF BARBED WIRE NEEDED FOR FENCES.—This table 
gives the amount necessary to fence the spaces and distances given, 
with one, two or three lines of wire: 


100 feet in length, . 

One 

Line. 

6 1-16 lbs. 

Two 

Lines. 

12y 8 lbs. 

Three 

Lines. 

18 3-16 lbs. 

1 square half-acre, . 

36 

lbs. 

72 

lbs. 

108 

lbs. 

1 square mile, . 

1280 

lbs. 

2560 

lbs. 

3840 

lbs. 

1 side of a square mile,.. 

320 

lbs. 

640 

lbs. 

960 

lbs. 

1 rod in length, . 

1 

lb. 

2 

lbs. 

3 

lbs. 

100 rods in length, . 

100 

fbs. 

200 

lbs. 

300 

lbs. 

1 square acre, . 

50 2-3 lbs. 

101 1-3 

lbs. 

152 

lbs. 

1 side of a square acre, .. 

12 2-3 lbs. 

25 1-3 

lbs. 

38 

lbs. 


HANDY TABLES FOR READY RECKONING. 


HOW TO WEIGH HAY BY MEASUREMENT.—To find the number of 
tons in a mow. 

► 

Rule .—Multiply the length, width and v eighth together (in feet) and 
divide by 512—512 is the number of cubic feet in a ton of hay. 
Example— Number of tons in a mow 20 ft. long, 10 ft. wide and 6 deep. 
20X10X 6 = 1200 cu. ft=512=2 176-200 tons, or 2 22-25 tons. 

Easy way to find what a number of lbs. will cost when price per 
ton is given. Rule— Multiply by y 2 of price given and point off 3 
decimal places from right to left. Example— 650 lbs. of hay at $12. 
V 2 X12=:6. 650X6=3900, or $3.90. 

FOR MEASURING CORN IN CRIB. —Two cubic feet of bin-corn make 
a bushel of shelled corn. 











WEIGHTS, MEASURES AND CALCULATIONS. 


559 


Rule. —Multiply, as for hay, length, breadth and heighth together. 
Divide by 2. Example. A bin or crib is 20 feet long, 10 feet wide and 
15 feet high. Answer 20x10X15=3000=2=1500 bushels. 



HOW TO WEIGH LIVE CATTLE WITHOUT SCALES— Rule. —Meas¬ 
ure the girth behind the .shoulder in inches. Find the length (in 
inches) of the animal’s back from tail to the fore part of the should- 
der blade. Multiply the length by the girth and divide by 144. If 
the animal is lean, deduct 1-20 from your answer. If the girth is less 
than 3 feet, multiply by 11; between 3 and 5, by 16; between 5 and 7, 
by 23; between 7 and 9, by 3l. 

Example .—Your steer’s girth is 5 ft. 8 in.=68 in; length, 4 ft. 6 in.=54 
in.; 68x54=3672. 3672=144=251/^x23 (because girth is between 5 and 

7)=586 1 /2 lbs. 

Another Rule .—Multiply the square of the girth by the length (in feet) 
and multiply the result by 3 36-100. Example. —Girth, 6 ft.; length, 
5 y 2 . 6x6=36+51/2=198X3.36=6651/4 lbs. 

To find the net or dressed weight, multiply the live weight by 
.605 (605-1000). 













560 


WEIGHTS, MEASURES AND CALCULATIONS. 


FOR APPLES, POTATOES, TURNIPS, etc.—Multiply as above, and 
then by 8; point off one decimal place. (See corn in crib.) 

TO MEASURE CORN ON THE FLOOR.— Rule .—Find the diameter in 
feet, multiply the square of the diameter by .7854. Then multiply by 
1-3 the height of the cone. Take 1-5 this quotient and multiply by 
.804. 


TO MEASURE WOOD IN RANKS.—Multiply length, breadth and 
heighth; divide by 128. Your answer will be in cords. 

TO FIND THE NUMBER OF CORN IN A CUBICAL STACK.—Multi¬ 
ply length in yards by breadth in yard, then one-half of the heighth 
in yards. Then this product divide by 15. Answer will be in tons. 

FOR A CIRCULAR STACK.—Multiply the square of the circumfer¬ 
ence in yards, by four times the heighth in yards, and divide by 1500. 
Answer will be tons. 

CAPACITY OF A WAGON-BOX.— Rule .—Multiply length, breadth and 
depth in inches. Divide by 2150.4. Your answer will be in bushels, 
because 2150.4 cubic inches equals one bushel. Example .—The dimen¬ 
sions of a standard bushel are as follows: Diameter 18% inches inside; 
depth, 8 inches. It contains 2150.4 cubic inches. A gallon contains 
268.8 cubic inches. A quart contains 67.2 cubic inches. 

HOW TO MEASURE THE HEIGHT OF A TREE.—Place a pole per- 

% 

pendicular to the earth. Take any size pole, say 6 feet. Measure the 
shadow, say it is 8 feet. Then measure the shadow of the tree, say it 
is 80 feet. Multiply the heighth of the pole and the shadow of the tree, 
and divide their product by the shadow of the pole. That is, 6x80= 
480=8=60 feet, the height of the tree. 

HOW TO FIND THE CAPACITY OF BARRELS.—Add the bung and 
head diameter in inches. Divide by 2 for the mean diameter. Mul¬ 
tiply this squared by the length in inches. This product multiply by 
.0034 for wine and .0028 for beer. Answer will be in gallons. 

Example .—22-|-20=42=2=21 mean diameter. 21x21=441x26=11466 
inches. 11466X-0034=38.9844 gallons. 

TO MEASURE A CISTERN.—Multiply the square of the diameter 
reduced to inches by .785 and then by the depth in inches. Divide by 
231, and your answer will be in gallons. 

Example .—A cistern is 30 inches in diameter and 100 inches deep. 
How many gallons will it hold? 

30X30X.785=706.5X100=70650. 70650=231=306 gals. 

TO FIND THE NUMBER OF ACRES IN A FIELD.—Multiply the 
length in rods by the width in rods and divide by 160. When opposite 



WEIGHTS, MEASURES AND CALCULATIONS. 


561 

sides are of unequal length divide their sum by 2 to find the mean 
length or width. 

TO FIND THE CAPACITY OF A TROUGH, TANK, etc.—Multiply 
the length, width and depth, in inches, together. Divide the product 
by 231. Your answer will be in gallons. 

Example. —Find the number of gallons in a trough 40 inches long, 30 
wide, 12 deep. 

40X30X12=14400 cu. in.=231=62 1-3 gallons. 

TO MEASURE STONE WORK.—Multiply the length in feet, the 
height in feet and the thickness in feet; divide the product by 24.75. 
The answer will be perches. 

Another Way. —Multiply together the length and height in feet, and 
the thickness in inches; divide by 297. The answer is perches. 

Example. —Find the number of pe'rches required to build a wall 30 
feet long, 10 feet high, 3 feet thick. 

30X10X3=900 cu. ft.=24.75=36 4-11 perches. 

By No. 2.-30x10=300X36=10800=297=36 4-11 perches. 

HOW PLASTERERS MEASURE.— One bundle of 50 lath will cover 
3 6-10 square yards; 14 pieces cover 1 square yard. One pound 3-penny 
nails is required for 10 square yards. The surfaces are measured by 
square measure. 

HOW TO FIND THE NUMBER OF CUBIC FEET IN A LOG.— Rule .— 
Find the girth of the log; also the length. Multiply the length in feet 
by the square of one-fourth the girth by 144. The answer is cubic feet. 

Example. —Find the number of cubic feet in a log 30 feet long and 
40 inches in girth. 

40=4=10X10=100=% the girth squared. 

100X30=3000=144=20 5-6 cu. ft. 

HOW TO FIND THE NUMBER OF FEET OF BOARDS THAT CAN 
BE CUT FROM A LOG.— Rule .—Find the diameter, in inches, diminish 
by 4, for cuttings; multiply by % of itself, and the product by the 
length in feet. Divide the result by 8. The answer will be in square 
feet. 

Example. —Find the number of feet of boards that can be cut from a 
log 15 feet long and 20 inches in diameter. 

20—4=16X8=128. 

128x15=1920=8=240 square feet. 

TO FIND THE NUMBER OF TONS OF COAL A BIN WILL HOLD.— 
Anthracite coal weighs 56 pounds to a cubic foot. Bituminous weighs 
50 pounds. 

Rule. —Multiply length, breadth, height, in feet, together. Multiply 
by 56 or 50, according whether anthracite or bituminous coal. This 


5G2 


WEIGHTS, MEASURES AND CALCULATIONS. 


will give the number of pounds of coal it will contain. Then divide 
by 2200 pounds to find the number of tons. 

Example .—Find number of tons in a bin or box 10 feet long 1 , 8 feet 
wide, and 6 high. 10X8X6=480 cu. 480X50=22000=2200=10 tons. 

HOW TO FIND THE NUMBER OF BUSHELS OF CHARCOAL A BIN 
WILL HOLD.—A bushel of bituminous coal contains 2,688 cu. in. A 
bushel of charcoal contains 2,571 cu. in. 

Rule .—Multiply length by breadth, by height, in inches; divide by 
number of cubic inches in a bushel. 

Example .—Find number of bushels in a bin 120 in. long, 60 in. wide, 
30 in. deep. 

120X60X30=216000 cubic inches in the bin. 216000=2571=84 1-72 
bushels. 

HOW TO CARPET A ROOM.—Brussels and velvet carpet are % of a 
yard wide; ingrain, 1 yard wide. 

Rule .—Multiply the length of the room by the width, in feet; divide 
by 9. The result will be the number required for carpet 1 yard wide. 
This multiplied bj r 4 and divided by 3 will give the number for Brus¬ 
sels carpet. 

Example .—Find number of yards required for a room 18 ft. by 15 ft. 

18X15=270=9=30 yards of ingrain. 

30x4=120=3=40 yards, Brussels. 

Allowance must be made in matching figures. 

TO FIND THE NUMBER OF ROLLS OF WALL PAPER NECESSARY 
FOR A ROOM.—A roll of wall paper is 24 feet long and 18 to 22 inches 
wide. To find the number of strips that can be cut from a roll, divide 
by the height of the room. 

To find the number of strips, take the surface of each of the four 
walls and the ceiling, multiplying the height by the width or length 
as the case may be; subtract the space occupied by 'windows and doors, 
add the surface in feet; divide the answer by the number of strips in 
a roll, which will give you the required number of rolls. 

TO FIND THE NUMBER OF CUBIC FEET IN THE TRUNK OF 
A STANDING TREE.— Rule .—Find the circumference in inches; divide 
by 3.1416 to find diameter. Square the quotient; multiplying the 
length in feet, and divide by 144. Subtract 1-10 of the result*for bark. 
Answer will be number of cubic feet. 

HOW TO TELL THE SOLIDITY OF TIMBER.—Place your ear at the 
middle of one end and have some one strike on the other end. The 
blow will be heard distinctly if the wood is solid. The toughest part 
of a tree stands toward the north. 


WEIGHTS, MEASURES AND CALCULATIONS. 


563 


WHAT FIFTY FEET OF BOARDS WILL BUILD.—A fence five boards 
high, the first board being 10 inches wide; second, 8 inches; third, 7 
inches; fourth, 6 inches; fifth, 5 inches, can be built with 50 feet of 
boards. 


BUILDING FACTS. —It takes 1,000 shingles, laid 4 inches to the 
weather, to cover 100 square feet of surface, and 5 pounds of shingle 
nails to fasten them. 

It takes 1,000 laths to cover 70 square yards of surface and 7 pounds 
of lath nails to fasten them. One bushel of hair, 16 bushels of sand, 
and 8 bushels of lime makes enough mortar to plaster 100 square yards. 

A cubic yard (or 27 cubic feet) of sand, 3 bushels of lime, and a cord 
of stone, will lay 100 cubic feet of wall. 

Two bushels of sand and 1 of cement will cover 3y 2 square yards, 
one inch thick; 4 % yards, % inch thick; 6% yards, y 2 inch thick. 

One bushel of sand and one of cement will cover 2 y 4 square yards, 
1 inch thick; 3 yards, % inch thick; 4y 2 yards, y 2 inch thick. 

One man can put on 1,500 to 2,000 shingles a day. 

The grade of a slated roof should be about one foot to every four 
in length. Each slate should be fastened with 3-penny nails, of iron, 
copper and stone. 

Cover the roof before laying the slate with one or tw’o thicknesses 
of felt roofing paper (tarred). 


HOW TO FIND THE NUMBER OF SHINGLES NECESSARY FOR 
A ROOF.— Rule .—Find the number of square inches on one side of the 
roof; cut off the right hand figure. The number found will do for 
both sides, laid 5 inches to the weather. 

Example .—Find number of shingles necessary to cover a roof 20 feet 
long, with rafters 12 feet. Reduce the feet to inches. 240X144= 
34560=3456 shingles. Take half their number if for one side only. 

A bundle of shingles contains 250. 

Pine shingles last from 20 to 35 years, cedar shingles last from 12 to 
18 years, spruce shingles last from 7 to 11 years. If soaked in lime 
water, thej' - will last longer. 

The following is a way of obtaining the length of the rafters of a 
roof: 

For y 4 pitch multiply the span by 7-12; for % pitch multiply the 
span by %; for y 2 pitch multiply the span by 7-10; for % pitch multiply 
the span by 4-5. 

Add the projection for cornice to the lengths of the rafters. 




564 


WEIGHTS, MEASURES AND CALCULATIONS. 


Example— Find length of rafters for a roof % pitch, with the width 
of the building 18 feet. 

18x7-12=:10y 2 ft.-fl for cornice=liy> feet. 

THE NUMBER OF SQUARE FEET A BON OF ROOFING TIN WILL 
COVER.—A box of roofing plates contain 120 sheets. 

A box 14x20 will cover about 192 square feet, using y 2 inch locks. 
For the standing seams use % inch locks, turning 1% and iy 2 inch 
edge, making 1 inch standing seam. This will lay 168 square feet. 

For flat seam roofing use y 2 inch locks, then a box of 28x20 will cover 
399 square feet. Use for the standing seam % inch locks, turning 
same edges as above and same standing seams, it will lay 365 square 
feet. 


KINDS OF NAILS NEEDED FOR DIFFERENT KINDS OF WORK.— 
For 1,000 feet covering boards, about 20y 2 lbs. 8 d. common, or 25y 2 lbs. 
lOd. will be required. 

For 1,000 feet pine finish, it takes about 30 lbs. 8 d. finish. 

For 1,000 shingles, 4 to 5 lbs. 4 d. nails, or 3 to 3y 2 lbs. 3d. will be re¬ 
quired. 

For 1,000 feet upper floors, matched and blind-nailed, 38 y 2 lbs. 10d., 
or 42 y 2 lbs. 12 d. common, will be needed. 

For 1,000 laths, about 7 lbs. 3d. fine will be required. 

For 1,000 feet furring, 1x2, about 66 lbs. lOd. common. 

For 1,000 feet clapboards, it will take 18y 3 lbs. 6 d. box. 

For 1,000 feet upper floors, square edged, about 38% lbs. lOd. floor, 
or 42 y 2 lbs. 12d. common, will be needed. 

For 10 feet partitions, studs or studding, 1 lb. lOd. common will be 
required. 

For 1,000 feet furring, 1x3, about 45 lbs. lOd. common will be needed. 

HOW TO FIND THE NUMBER OF BRICKS IN A WALL.—A com¬ 
mon brick is 8 inches long, 4 inches wide, and 2 inches thick. One 
cubic foot of a wall contains 20 bricks. 

Rule .—Multiply the length, height and thickness of a wall, in feet, 
together; divide by 20. This will give the number of bricks. 

Example— Find the number of bricks in a wall, 50 feet long, 20 feet 
high, 12 inches thick. 

50X20X1=1000 cu. ft,X20=20,000 bricks. 

For doors and windows find the space they occupy and the number 
of brick spaces; subtract the brick spaces from the number of bricks 
found. 





WEIGHTS, MEASURES AND CALCULATIONS. 


565 


Example. —The above wall has 3 windows, each 3x6 feet, and one 
door, 4x8 feet; find the number of brick spaces these occupy. The 
thickness in 12 inch, as above. 

3X6X1=18 cu. ft.X3 (No. of windows)=64 cu. ft. The door, 4 
X8X1>= 32 cu. ft. 

54-f-32—86, cu. ft. occupied by the doors and windows, x 20 = 1720 
brick spaces. 

20,000 in solid wall—1720=18,280 bricks actually needed. 


ESTIMATES OF MATERIALS.—3% barrels of lime will plaster 100 
square yards, two coats. 

1 barrel of lime will do to lay 1,000 bricks. 

% barrel of lime will lay 1 perch rubble stone. 

To every barrel of lime it takes about % yards of good sand for 
plastering and the brick work. 

2 barrels of lime will plaster 100 square yards, one coat. 

% bushels of hair will do 50 square yards for plastering. 

1 3-16 yards good sand will do 100 square yards of plastering-. 


MASON WORK—BRICK.—1 y 4 barrels lime and iy 4 yard sand will 
lay 2,000 brick. 

One man with 1% tenders can lay 1,900 bricks per day. 

44 cubic feet of stone, when built into the wall, is 2 perch. 

It requires 3 pecks of lime and 4 bushels of sand for each perch of 
wall. 


USEFUL FACTS.—100 yards of plastering requires 1,420 laths, 4% 
bushels lime, four-fifths of a load of sand, 10 lbs. hair, 9 lbs. nails; 
this is for two-coat work. 

3 men and 1 helper will put on 440 yards, in a day, of two-coat work, 
and will put on a hard finish for 290 yards. 

Weight of smaller-sized bricks is about 4 lbs.; of the larger, about 
6 lbs. 

Dry bricks will absorb about one-fifteenth of their weight if put in 
water. 

A load of mortar equals a cubic yard; it requires a cubic yard of sand 
and 9y 2 bushels of lime and will fill 31 hods. 





566 


WEIGHTS, MEASURES AND CALCULATIONS. 


PLUMBERS. 


Plumbers generally charge for their material by the pound and their 
labor at so much per hour. Roofing and sheet lead, etc., is from 7*4 to 
12 y 2 pounds to the square foot. A pipe, the bore of which is an inch, 
is generally from 6*4 to 12 lbs. to a yard in length. 

When plumbers talk about sewers, thej r classify them into drain 
sewers and culverts. A sewer is the course which gathers everything 
from drains, the drains being small courses from one or more locali¬ 
ties. The discharge of sewers runs into large openings called culverts. 

A good way to thaw frozen gas< pipes is to take off some of the earth 
and put in lime, after which pour water over to slack it, covering up 
and letting it till morning. This generally draws out the frost. 

It has been found that the best way to thaw out water pipes is to 
wrap some newspapers into a torch, setting on fire and pass along the 
pipes slowly; this will thaw the ice quicker than hot water. Sometimes 
alcohol is put into the pipes and set on fire, if the frozen part is near 
the surface. This generally does the work quickly. 


CEMENT—HOW TO USE IT—SOME GOOD REFERENCE RULES.— 
The Quality of Sand. —Use clean, sharp sand. Sand mixed with loam 
will set slowly. Avoid fine sand. Mix damp sand always with drv 
cement. If both the cement and sand are dry, don’t add water until 
the mortar is wanted. Use two parts sand to one part cement. Equal 
parts of each are better for cisterns, cellars, etc. 

About Concrete .-—In laying cellar floors, or similar work, any water 
or dampness must be carefully guarded against. Cements which 
harden quickly in air, are not worth much in water. 

To Put Doicn Concrete. —Dampen and stamp the concrete, using a 
rammer as stamper. Finish with a trowel. Never use soft cement. 
Artificial stone is made this way. 

Brick and Stone Work. —The best mortar is made of cement and coarse 
sand. Cement may also be mixed with lime mortar for plastering and 
other purposes. Good cement is not injured by age, if kept in a dry 
place. Lumps are caused by exposure to dampness. 


TO OBTAIN THE APPROXIMATE WEIGHT OF CAST IRON.— Rule. 
—Square the diameter, multiply by 2.46. This equals the weight of a 
cast iron round bar one foot long. 





WEIGHTS, MEASURES AND CALCULATIONS. 


567 


TO FIND THE WEIGHT OF A COLUMN.—Subtract the weight of 
the inside diameter from the weight of the outside diameter. The 
square of the diameter divided by 5 equals the weight of a circular 
cast iron pipe one inch thick. 

WEIGHT OR WROUGHT IRON—ROUND BARS.— Rule .—Multiply the 
square of the diameter, in inches, by the length, in feet; multiply this 
by 2.6. The answer will be in pounds. 

SQUARE AND FLAT IRON.— Rule .—Multiply the area of the end, in 
inches, by the length, in feet; and this by 3.32. Answer in pounds. 


HYDRAULIC INFORMATION.—A gallon of water, by U. S. standard, 
weighs 8 1-3 pounds, and contains 231 cubic inches. A cubic foot of 
water contains 1,728 cubic inches, or 7 y 2 gallons, and weighs 62y 2 
pounds. 

Doubling the diameter makes the capacity four times as great. 


SOME FACTS ABOUT GAS. 

From a jet 1-33 of an inch in diameter and a flame of 4 inches, a cubic 
foot of good gas will burn in 66 minutes. 

Large burners will require from six to ten cubic feet per hour. Ex¬ 
ternal lights require about five cubic feet per hour, and internal lights 
about four cubic feet. 


HOW TO TEST THE PURITY OF WATER.—By the following 
method the color, taste, purity and odor of water can be 
determined: Take a large colorless glass bottle and fill it with 
water; look at some black object through the water. Then pour out 
some of the water, leaving the bottle only about half full; then the 
bottle should be corked and placed in a warm place for a few hours; 
then, after shaking the bottle, remove the cork and smell the air in 
the bottle. The water should not be used for domestic purposes, if it 
has any smell, especially if the odor is sickening. If the water is heated 
an odor will develop that would not otherwise appear. Even if water, 
fresh from the well, contains a large amount of rotten organic matter, 
it will be tasteless. All water used for domestic purposes should be 
tasteless, even after it is heated. 





568 


WEIGHTS, MEASURES AND CALCULATIONS. 


HOW TO PRODUCE A VARIETY OF COLORS 

IN PAINTS. 


There has been much discussion as to what are the primary colors. 
There are only three, blue, red and yellow. The secondaries are green, 
purple and orange. From these many shades or tints can be made. 

The following is an accurate statement of formulas for mixing paints 
or printing inks: 

BROWN.—Three parts of red paint, two of black and one of j^ellow. 

OLIVE BROWN.—One part of lemon yellow, and three parts burnt 
umber. 

BISMARCK BROWN.—Equal parts of carmine, crimson lake and gold 
bronze. If a light shade is sought, use vermillion instead of carmine. 

LIGHT BUFF.—Yellow ocher, tinted with white. 

DEEP BUFF.—A little red added to light buff. 

BRICK.—One part each of red and white and tw r o parts of yellow 
ocher. 

CHOCOLATE COLOR.—Add lake or carmine to burnt umber; or take 
Indian red and black to form a brown; then add yellow to get the 
shade. ^ 

CANARY.—Five parts of white and three parts lemon yellow. 

COPPER.—One part red, two parts yellow, and one part black. 

CHESTNUT.—Two parts red; one, black; and two, chrome yellow. 

CITRON.—Three parts red; two, yellow; one, blue. 

CREAM.—Five parts white; two, yellow; one, red. 

CLARET.—Red and black. Carmine and blue. 

DOVE.—Red, white, blue, yellow. 

DRAB.—Nine parts white, one part umber. 

CLAY DRAB.—Raw sienna, raw umber, and white lead, equal parts 
of each. Shade with chrome green. 

FAWN.—Eight parts white; one, red; two, yellow; one of amber. 

FLESH.—Eight parts white; three, red; three, chrome yellow. 

GRASS GREEN.—Three parts yellow, one Prussian blue. 

BRONZE GREEN.—Five parts chrome green; one, black; one, um¬ 
ber. 

WILLOW GREEN.—Five parts white; two, verdigris. 

GREEN.—Blue and yellow; or black and yellow. 

BOTTLE GREEN.—Dutch pink and Prussian blue for a ground; 
glaze with yellow lake. 



WEIGHTS, MEASURES AND CALCULATIONS. 


569 


GOLD.—White and yellow, shaded with white and blue. 

MEDIUM GRAY.—Four parts of white to one of black. 

FRENCH GRAY.—White, shaded with ivory blaek. 

LEAD.—Eight parts of white; one, blue; and one part black. 

LEMON.—Five parts of yellow, and two of white. 

LILAC.—Four parts of red, three parts white, and one part blue. 

LIGHT GRAY.—Nine parts white; one, blue, and one part black. 

MAROON.—Three parts carmine and two parts yellow. 

OAK.—Five parts white; two, yellow; one, red. 

OLIVE.—Eight parts yellow; one, blue, and one part black. 

PLUM.—Two parts white; one, blue; one, red. 

PEACH BLOSSOM.—Eight parts white, one red, one blue and one 
part yellow. 

PURPLE.—Same as lilac, but different proportion, about two parts 
of blue. 

PEARL.—Equal proportion of white, black and red. 

FRENCH RED.—Indian red lightened with Vermillion and glazed 
with carmine. 

ROSE.—Five parts white; two, carmine. 

CARNATION RED.—Three parts lake; one, white. 

PORTLAND STONE.—Three parts raw umber; three, yellow ocher; 
one, white. 

STONE.—Five parts white; two, yellow; one, burnt umber. 

STRAW.—Five parts yellow; two, white; one, red. 

SALMON.—Five parts white; one, yellow; one, umber, and one part 

red. 

SNUFF.—Two parts yellow; one, Vandyke brown. 

TAN.—Five parts of burnt sienna; two, yellow; one, raw umber. 

WINE.—Two parts ultra-marine blue; three, carmine. 

VIOLET.—Same as lilac, with more red. 

YELLOW LAKE.—Equal parts of umber and white, Naples yellow 
and scarlet lake; then glaze with yellow lake. 

COLORwS—WHAT THEY MEAN.—White is an emblem of light, 
purity, innocence, life, joy, faith, and not tainted. It indicates integrity 
in a judge, moral purity in a woman, and humility in the sick. 

Red signifies fire, divine love, a ruby and loyalty. White and red 
roses express love. This symbol is gotten from the fact that red blood 
is from the heart. It is also used in a bad sense of hatred, love of evil. 

Green is represented by the emerald. It is a color of hope, as the 
color of the palm. 



570 


WEIGHTS, MEASURES AND CALCULATIONS. 


Black is indicative of despair, despondency, mourning, darkness, 
wickedness and evil. 

Yellow or gold is symbolic of the sun, the goodness of God, ol faith¬ 
fulness. In a bad sense it is indicative of jealousy and deceit. 

Blue, trace, expresses the firmament, heaven, truth, fidelity and con¬ 
stancy. It is represented by the sapphire. 

Violet signifies love and truth, passion or suffering. Violet is rep¬ 
resented by the amethyst. 

Purple and scarlet have a celestial origin, and indicate things good 
and true. 

HOW TO MAKE LUMINOUS PAINT.—This is a very useful paint, 
and can be made in the following manner: Simply take some oyster 
shells and clean them thoroughly in warm water; they should be put 
into the fire for about half an hour and then taken out to cool. "When 
they are quite cool they should be pounded very fine and the gray 
parts taken away, which are of no use. The powder should then be 
put in a chemist’s melting pot, with flour and sulphur in alternate 
layers. The lid is then put on and cemented with a stiff paste made 
of sand and beer. After it is dry, it should be put over the fire and 
baked for an hour. The lid should not be opened until quite cool, and 
when the lid is taken off the product should be white. All the gray 
parts must then be separated, as they are not luminous. A sifter 
should then be made in the following way: Get a pot and put a piece 
of very fine muslin loosely across it and tie with a string; the powder 
is then put into the top and raked about until there is nothing left 
but the coarse powder; the pot is then opened and you have a very 
small powder; this is then mixed into a thin paint with gum water, 
as two thin applications are better than a thick one. 

By following the above directions, you will have a paint which will 
remain luminous far into the night, if exposed to the light during the 
day. 

GLAZING AND PAINTING. 

Painters usually estimate their work by the square yard, and the 
cost thereof depends on the number of coats and the quality of work 
and surface to be painted. 

If only one coat is to be given, it will take about 20 pounds of lead 
and 4 gallons of oil for each 100 square yards. If two coats are to be 
applied, it will take nearly 40 pounds of lead and 4 gallons of oil. The 
third coat requires as much as the first two together. 

Four yards can be covered with one pound of paint, in giving the 




WEIGHTS, MEASURES AND CALCULATIONS. 


571 


first coat, and about six yards in giving- each additional coat. It re¬ 
quires one pound of putty for stopping to every 20 yards. In giving the 
first coat, 12 yards can be covered with one pound of pitch and one 
gallon of tar, and 17 yards each additional coat. A square yard of 
new brick wall requires, for the first coat of paint in oil, % pound; 
3 pounds for the second, and 4 pounds for the third. 

In putting the first coat of paint on the outside of a building, 100 
yards is considered a day’s work, 80 yards in giving the second and 
third coat. A door, including casings, will make from 8 to 10 yards 
of painting, or about 5 yards to a door without the casings. A window 
makes about 2y> or 3 yards. 

We buy window glass by the box, which contains about 50 square 
feet, whatever the size of the panes. Ordinary window glass is about 
1-16 of an inch thick, and double thick window glass y 8 of an inch. 
The tensile strength of common glass is from 2,000 to 3,000 pounds per 
square inch, and its crushing strength approximately 8,000 pounds. 

When clear or double thick glass is used in glaring skylights, it 
should be from 15 to 30 inches in length, and from 9 to 15 inches wide. 
There should be a lap of iy 2 inches for all joints. Fluted or rough 
plate gass is the best for skylights. The following is a good guide 
to go by for thickness in proportion to the size: 156x94 will require 
glass y 2 inch thick; 20x100 will require glass about % inch thick; 15x60 
will require glass about y 4 inch thick; when the size is about 12x48 the 
glass should be about 3-16 of an inch thick. 

The polished French plate window glass is the best glass made and 
can be bought in any size. The larger the plate the more per square 
foot on account of the difficulty in rolling large plate. 


EASY WAY TO ADD FIGURES. 


In adding begin at the right, as usual. Add each column. The sum 
of the numbers in the first column is 18; the second 15, and so on. 
Add the results of each column, and the final answer will result. Take 
these figures for example: 


$2,056.84 

4,693.21 

7,520.37 

5,439.26 


19 


18 


15 


18 


15 


$19,709.68 


18 


$19,709.68 





572 WEIGHTS, MEASURES AND CALCULATIONS. 

To be sure you are correct, you add tbe columns from the top down¬ 
ward. 

To find the circumference of a circle, multiply the diameter by'3.1416. 

To find the diameter of a circle, multiply the circumference by .3183. 

To find the area of a circle, multiply the circumference by one-fourth 
the diameter. 

To find the surface of a sphere, multiply the circumference by the 
diameter. 

To find the contents of a sphere, multiply the cube of the diameter 
by .5236. 

To find the surface of a cube, multiply the square of the length of 
one of its sides by six. 

An easy way to find the contents of any irregular body is to immerse 
the body in a vessel full of water, and measure the quantity of water 
displaced. 


NUMBER OF YEARS SEEDS RETAIN VITALITY. 


The number of years seeds retain their vitality is approximately 
as follows: 


Vegetable. 

Years. 

Vegetable. 

Years. 

Artichoke, . 

. 5 

to 6 

Onion, . 

... 2 “ 3 

Asparagus, . 

. 2 

“ 3 

Okar, . 

...3 “ 4 

Beans, . 

. 2 

“ 3 

Parsley, . 

...2 “ 3 

Beets, . 

. 3 

“ 4 

Parsnip, . 

... 2 “ 3 

Carrots, . 

. 2 

“ 3 

Pepper, . 

...2 “ 3 

Cabbage, . 

. 4 

“ 5 

Pumpkin, . 

... 8 “10 

Cauliflower, . 

. 5 

“ 6 

Pea, . 


Celery, . 

. 4 

“ 5 

Radish, . 


Corn (on cob),. 


“ 3 

Rhubarb, . 

. .. 3 “ 4 

Cucumber, . 

. 8 

“ 10 

Squash, . 

...5 “ 6 

Cress, . 

. 3 

“ 4 

Spinach, . 

...3 “ 4 

Endive, . 

. 5 

“ 6 

Turnip, . 


Egg Plant, . 

. 3 

“ 4 

Tomato, . 

...2 “ 3 

Lettuce, . 

. 3 

“ 4 

HERBS. 


Leek, . 

. 2 

“ 3 

Amise, . 


Melon, . 

. 6 

“ 8 

Caraway, . 

...2 “ 3 

Mustard, . 

. 3 

“ 4 

Sage. 

• 

• 

• 

to 

CO 






































WEIGHTS, MEASURES AND CALCULATIONS. 573 


QUANTITY OF SEED REQUIRED TO AN ACRE. 


Kind. 

Quantity. 

Kind 

Quantity. 

Wheat, . 

.... 1% 

to 2 

bu. 

Potatoes, . 

. 5 to 

10 bu. 

Barley, . 

.... iy 2 

“ 2% 

44 

Brown Corn, .... 

. 1 

1% “ 

Oats, . 


“ 4 

44 

Timothy, . 

. 12 “ 

21 qts. 

Kye, . 

.... 1 

“ 2 

44 

Mustard, . 

. 8 

19 “ 

Buckwheat, ... 

.... % 

“ 1 % 

44 

Herb Grass . 

. 12 

16 “ 

Millet, . 

.... 1 

“ 1% 

44 

Flat Turnip, . 

. 2 

3 lbs. 

Corn, . 

.... y 4 

“ 1 

44 

Red Clover, . 

. 10 

16 “ 

Beans, . 

.... 1 

“ 2 

44 

White Clover, .... 

. 3 

4 “ 

Peas, . 

.... 2i/ 2 

“ 3%' 

44 

Blue Grass, . 

. 10 “ 

15 “ 

Hemp, . 

.... 1 

“ 1% 

44 

Orchard, . 

. 20 “ 

30 “ 

Flax,. 

.... % 

“ 2 

44 

Carrots, . 

. 4 

5 “ 

Rice, . 

.... 2 

“ 2% 

44 

Parsnips,. 

. 6 

8 “ 

QUANTITY PER ACRE WHEN PLANTED IN ROWS OR DRILLS. 

Broom corn, ... 

.... 1 

to 1 y 2 bu. 

Carrots, . 


2 y 2 lbs. 

Beans, .. 

.... 1% 

“ 2 

bu. 

Parsnips,. 

.... 4 “ 

5 lbs. 

Peas, . 

.... 1% 

“ 2 

bu. 

Beets, . 

....4 “ 

6 lbs. 

Onions, .. 

.... 4 

“ 5 

bu. 





BUSHEL OF WHEAT.—60 lbs. should yield about 48 lbs. of flour, 8 
Tbs. of shorts and 4 Tbs. of bran. Flour is best when made of grain, 
cut before it becomes fully ripe; it is whiter and softer and com¬ 
mands higher prices. Coarse and thick husked grain yields more bran 
and less flour. 


THE YIELD OF VARIOUS VEGETABLES PER ACRE, IN POUNDS. 


Plums, .. 
Beans, .. 
Barley, . 
Cherries, 
Apples, . 
Hay, .... 
Hops, ... 
Turnips, 
Grass, .. 
Potatoes, 
Wheat, , 


Lbs. per Acre. Lbs. per Acre. 

. 2,000 Pears, . 5,000 

. 2,100 Cabbages, . 10,900 

. 1,600 Carrots, . 6,800 

. 2,100 Cinque-foil gr.,. 9,300 

. 8,400 Parsnips, . 11,200 

. 4,100 Onions, . 2,800 

. 440 Oats, . 1,810 

. 8,420 Peas, . 1,920 

. 7,000 Mgl. Wurzel, . 22,000 

. 7,500 Vetches, Grn.,. 9,800 

. 1,220 




























































574 


WEIGHTS, MEASURES AND CALCULATIONS. 
THE AVERAGE AMOUNT OF SHRINKAGE. 


The following- is the average amount of shrinkage during five months 
from time of harvest, taking into consideration dryage and rot: 

Name of Article. Amount of Shrinkage. 

Wheat, . 5 per cent. 

Corn, . 17 per cent. 

Potatoes, . 28 per cent. 


THE HEIGHTHS TO WHICH TREES GROW. 


It has been noticed that trees grow approximately as follows, in 
ten years: 


Kind of Tree. 

Diameter. 

Feet High. 

Birch, . 


17 

Elm, .. 

. 8 “ 

17 

Butternut, .. 

. 8 “ 

17 

Black Walnut,.. 

. 8 “ 

17 

Chestnut, . 

. 8 “ 

17 

White Ash, . 

. 8 “ 

17 

Larch, . 

. 6% “ 

21 

Ash-Leaf Maple, . 


17 

White Maple, . 

. 5-6 “ 

17 

Yellow Willow, . 

. D/4 “ 

29 

White Willow, . 

. U/4 “ 

33 


ROPE STRENGTH OF. 


The following weights measure the strength of good hemp ropes of 
various sizes: 


Circumference of Ropes. 

2% inch, . 

2 y 2 inch, . 

2% inch, . 

2 inch, . 

1% inch, . 

iy 2 inch, . 

D/4 inch, . 

1 inch, . 


Weight. 
... 1,510 
.. 1,248 
.. 1,010 
.. 798 

.. 610 
.. 445 

.. 310 

.. 198 





























WEIGHTS, MEASURES AND CALCULATIONS. 
APPROXIMATE AGE BIRDS ATTAIN. 


575 


Name of Bird. 

Wren,. 

Thrush, . 

Blackbird, . 

Robin, . 

Pheasant, . 

Partridge, . 

Goldfinch,. 

Blackcap, . 

Lark, . 

Nightingale, . 

Linnet, . 

Crane, . 

Skylark, . 

Sparrow Hawk, . 

Pelican,. 

Heron, . 


Age in Years. 

. 3 

. 10 

. 10 

. 10 

. 15 

. 15 

. 15 

. 15 

. 18 

. 18 

. 23 

. 24 

. 30 

. 40 

. 50 

. 80 


THE VALUE OF FOREIGN MONIES IN UNITED STATES CURRENCY. 


The pound sterling of England is valued at $4.84; crown, $1.21; 
shilling, 24 cents; guinea, $5.05; Napoleon of France, $3.84; franc, 
18% cents; guilder of Netherlands, 40 cents; five-franc, 96 cents; thaler 
of Saxony, 68 cents; ducat of Austria, $2.28; doubloon of Spain, $15.54; 
florin of Austria, 48% cents; real of Spain, 5 cents; rouble, 75 cents; 
five roubles of Russia, $3.95; franc of Belgium, 18% cents; crown of 
Tuscany, $1.05%; ducat of Bravaria, $2.27; franc of Switzerland, 18% 
cents. 

UNITED STATES HOMESTEAD LAW AND LAND MEASURE. 


A township consists of 36 sections, each section being a mile square. 
A section consists of 640 acres. A quarter-sections, half a mile square, 
is 160 acres. One-eighth of a section, one-half a mile long, north and 
south, and one-fourth of a mile wide, is 80 acres. One-sixteenth of a 
section, one-fourth of a mile square, is 40 acres. The sections are num¬ 
bered from 1 to 36, commencing at the northeast corner of the township. 























576 


HOMESTEAD EXEMPTION LAW. 


TOWNSHIP. 


6 

5 

4 

3 

2 

X 

7 

8 

9 

10 

• 11 

12 

18 

17 

16 

15 

14 

13 

19 

20 

21 

22 

23 

24 

30 

29 

28 

27 

26 

25 

31 

32 

33 

34 

35 

36 


SECTION. 


N. W. 

N. E. 

S. W. 

S. E. 


The sections are divided into quarters, as in section one, and are 
named by the cardinal points. The quarters are divided in the same 
way. In describing a 40-acre lot, you would say: The south half of 
the west half of the southwest quarter of section 1 in township 24, 
north of range 7 west, or as the case may be; it will sometimes fall 
short and sometimes overrun the number of acres it is supposed 
to contain. 


HOMESTEAD EXEMPTION LAW. 


Every citizen (and also one who has declared his intentions to be¬ 
come a citizen) is given the right, by law, to a homestead on surveyed 
lands. This right is given to the extent of a quarter section (160 acres), 
or a half-quarter section, which is equal to 80 acres. The quarter-sec¬ 
tions, where they are in the class of low-priced lands, are held by law 
at $1.25 per acre; while the latter, when high-priced lands, if sold to 
parties for cash, are held at $2,50 per acre, 













































ARABIC AND ROMAN NUMERALS. 


577 


ARABIC AND ROMAN NUMERALS. 


Arabic. 

Roman. 

Arabic. 

1, . 


70, .. 

2, . 


80, . . 

3, . 


90 

4, . 

. IV 

100 

5, . 

. V 

200 

6, . 

. VI 

300 

7, . 

. VII 

400 

8, . 

. VIII 

500 

9, . 


600, . . 

10, . 


700, .. 

20, . 


800, .. 

30, . 


900, .. 

40, . 

. XL 

1,000, .. 

50, . 


2,000, .. 

60, . 


3,000, .. 


Roman. 

LXX 

LXXX 

XC 

c 

cc 

ccc 

CD 

D 

DC 

DCC 

DCCC 

CM 

M 

MM 

MMM 


COMMERCIAL ABBREVIATIONS. 


Amt., . Amount. 

Acct., .Account. 

Ans., . Answer. 

Agrmt., . Agreement. 

Bot.,.Bought. 

Bbls., .Barrels. 

Brot.,.Brought. 

Bal.,.Balance. 

B. L.,.Bill of Lading. 

B. Rec.,.Bills Receivable. 

B. Pay.,.Bills Payable. 

Cap.,.Capital. 

Ck. Check. 

Certf., . Certificate. 

Com., . Commission. 

Co.,. Company. 


C. 0. D.,.Collect on Delivery. 

Consgt.,.Consignment. 

Chgd., . Charged. 

! Cwt., . Hundred Weight. 

Cr., . Creditor. 

Cts. Cents. 

Dr., . Debtor. 

Doz.,.Dozen. 

D. , . Pence. 

Ds., . Days. 

Dft.,.Draft. 

Do., .The Same. 

Dis.,.Discount. 

Du. B.,.Due Bill. 

E. O. E., Errors and Omissions Ex¬ 
cepted. 
































































578 


COMMERCIAL ABBREVIATIONS. 


Exp., . 


Exch.,. 


Fol., . 


Frt.,. 


For’d.,_ 

.Forward. 

Gal.,. 


Hhd.,. 


13 • 13.^ • • • • • 

. Invoice Book. 



Inv., . 


Int., . 


Invt’y. B., 


Inst.,. 


Ins., . 


Leg. 


L. & G., .. 


Mftg.,. 


Mdse.,- 


Mo., . 


N. B., .... 


No.,. 


P., . 


Pay’t., - 


Per., . 


Pd., . 


Prem., .... 


Prox., . 


Ps., . 



Pkg\, ... 
P. A., 
Pol., .... 
Rec’ble., 
Rec’d., .. 
Rect., ... 
R. B., ... 
Shipt., .. 
St. Dft., . 


.. Package. 

Power of Attorney. 

. Policy. 

. Receivable. 

.. Received. 

.Receipt. 

.Receipt Book. 

.Shipment. 

. Sight Draft. 


Sunds. Sundries. 

T., . Ton. 

Ult. (Ultimo),_The last month. 

Viz., . Namely. 

Yr., . Year. 

Yds., .Yards. 


@, • 
%, . 
V, . 
No., 

99 

9 • 

is . 

I 3 ,. 
%,. 
$, .. 

$•> • 
lb., 
£, .. 


.At, or to. 

.Per cent. 

. Check Mark. 

. Number. 

. Ditto, the same. 

.. One and one-fourth. 
One and three-fourths. 

.Account. 

. Dollar. 

. Cent. 

. Pound. 

.Pounds Sterling. 


Atty., . Attorney. 

A. D.,-In the year of our Lord. 

Anon, . Anonymous. 

A. M., .... Before noon; Morning. 

Ad., . Advertisement. 

Adjt., . Adjutant. 

Ad. v.,. At (or on) the value. 

Agr., . Agriculture. 

A. M.,.Master of Arts. 


Brigade; Brigadier. 

.Before Christ. 

.. Bachelor of Arts. 
Bachelor of Science. 

. Colonel. 

Com., .... Commerce; Committee. 

Cash, . Money. 

Capt., . Captain. 

Clk., . Clerk. 


OTHER ABBREVIATIONS. 


Brig., 
B. C. 
B. A 
B. S. 
Col. 





































































COMMERCIAL ABBREVIATIONS. 


579 


Cong.,. 


Div., . 


Dist.,. 


Dep., . 


13 • C*j • * i • * 

District of Columbia. 

D. D.,. 

... Doctor of Divinity. 

Dept.,. 


Exch.,. 


Esq., . 


Exr. or Exec., . Executor. 

Fahr.,. 


Fig.,. 

.Figure. 

Gen., . 


Gov., . 


Hon., . 


Hab. Corp,. 


You may have the body. 

Hund., .... 


Ib. or ibid., 


Id., . 


Incog., .... 

. (Incognito) Unknown. 

J. P.,. 


Jr. or Jun., 


Long., - 


.Aeut., .... 


Legis., .... 


LL. D., .... 


May, . 


M. D.,. 


Messrs., ... 


Mos., . 


Mrs.,. 


Mss.,. 


Mr.,. 


N. P.,. 


0. K.,. 

. .Slang phrase for “All 


correct.” 

Par., . 



P. S.,.Postcript. 

Pub., .Publisher; Public. 

Ph. D.,.Doctor of Philosophy. 

Per An., (Per Annum) by the year. 
Per Cent., ... (Per centum) by the 

hundred. 

Pop., . Population. 

Pro tern.,.For the time being. 

Prof.,.Professor. 

P. O., .Postoffice. 

P. M., .... Afternoon; Postmaster. 

Pres., .President. 

Ref., .Reference; Reformed. 

Regr.,.Registrar. 

Rt. Hon.,.Right Honorable. 

Reg., . Register; Regular. 

Rep., . Representative. 

Regt., . Regiment. 

Sec., .. Secretary; Section; Second. 

Sq. in.,.Square Inch. 

St., . Saint; Street. 

Ster., . Sterling. 

Sr.,.Sir or Senior. 

Supt., .Superintendent. 

Surv., . Surveyor. 

Surg., . Surgeon. 

Stat., . Statute. 

Treas., . Treasurer. 

Univ., . University. 

U. S. A., United States of America, 

United States Army. 

Vol.,.Volume. 

Vs., .(Versus) Against. 

Vice Pres., . Vice President. 

Wt. Weight. 

Whf. Wharf. 

Viz., .To wit. 

&c.,.(Et cetera) and so forth. 

































































580 


SUN, MOON AND STARS. 


FACTS ABOUT THE SUN, MOON, STARS 

AND EARTH. 


The sun is the center of our solar system and is the source of light 
and heat. By its power of attraction it controls and holds all the 
planets and their satellites in their positions. Its distance is 92,000,000 
miles from the earth; our planet receives only one two-billionth part 
of its heat. 

If it were possible for a person on the earth to shout to one on the 
surface of the sun, allowing that sound travelled with the same speed as 
through the air, it would be fourteen years before the voice would be 
heard on the sun. 

The most striking objects on the surface of the sun are the spots, 
which vary from a mere point to great surfaces that may cover an area 
of 100,000 square miles and are visible to the naked eye. They are 
continually changing in form and dimensions, much like clouds. 

Astronomers believe these spots to be hollows in the luminous surface 
of the sun, filled with dense light-absorbing gases and vapors. Their 
depth appears to be from 3,000 to 10,000 miles. They are useful in 
showing the period of the sun’s rotation. It was discovered some 
years ago that the changes in the sun’s spots are periodical, and this 
’ discovery has been abundantly proved. 

The spots are supposed to be cavities in this cloud-shell. Scientists 
teach that heat is supplied by the passing of portions of the mass 
of the sun from the gaseous state to the liquid or solid, or, in other 
words, that the sun is constantly cooling and giving up to us and the 
other planets the heat it contains. 


THE SUN JUMPS A DAY. 


Lying off the coast of New Zealand, in the South Pacific Ocean, is 
an island called Chatham Island. It is peculiarly situated and is one 
of the few* places habitable on the globe where the day of the week 
changes. It is just on the line between dates. There, at 12, Sunday 
noon ceases and the Monday meridian (noon) instantly begins. That 
is, a man sits down to his Sunday dinner, and before he ceases it is Mon¬ 
day. There Saturday is Sunday, Sunday becomes Monday, and Monday 
develops into Tuesday. It has taken philosophers and geographers a 





SUN, MOON AND STARS. 


581 


long time to settle this question: Where Sunday noon ceases and Mon¬ 
day noon begins, especially when a man is travelling west fifteen de¬ 
grees an hour. 

THE MOON. 

The moon is a secondary planet, known as a “satellite” or attendant 
of the earth. While the sun is that “greater light” which rules the 
day, the moon is a “lesser light” to rule the night. The moon is much 
smaller than the earth, the surface of the earth being over thirteen 
times as great as the surface of the moon, and the volume of the 
earth being at least forty times that of the moon. Its average distance 
from the earth is about 240,000 miles. 

While the moon accompanies tne earth on its ceaseless journey around 
the sun, the moon itself is moving in its own orbit around the earth, 
each revolution occupying practically one month. The various 
“changes in the moon” are simply changes in its position with regard 
to the sun from our point of view. 

Astronomers have proved, beyond any reasonable doubt, that the 
surface of the moon is entirely without water, and that the moon prob¬ 
ably has no atmosphere; there is scarcely anything like refraction of 
light, and no clouds have ever been seen. 

In regard to the influence of ihe moon upon the w^eather it may be 
said with great confidence that the moon has little if any effect upon 
the weather. In the words of a “poet”: 

“ The Moon and the Weather 
May change together; 

But change of the Moon 

Does not change the Weather. 

If we’d no moon at all— 

And that may seem strange— 

We still should have weather 
That’s subject to change.” 

The solar system would indeed seem incomplete without the moon. 
Though dependent upon the sun for its light it aids and cheers us with 
its shining beauty, and by the moon the influence of the sun is com¬ 
pleted and extended. 

THE STARS. 

The stars. What are those myriads of glittering points in the sky 
that captivate and dazzle us on a clear winter’s night? Science does 
not hesitate to prepare for the investigation of this problem. While 
the astronomer may wonder and admire as he studies the vast infini- 


582 


SUN, MOON AND STARS. 


tudes that are revealed by the powerful telescope, he has been able, 
within the past century, to reduce stellar astronomy to something 1 
like a science. 

The stars have in all ages been distributed into groups or “constel¬ 
lations,” but the origin of the names of these is not definitely known. 
The stars are of many different sizes and are different in color. Indi¬ 
vidual stars have appeared at times in the heavens and then have been 
lost to sight, and many of the stars set down in the catalogue of the 
ancients are now never seen. It is supposed that they may have been 
suns and that their light has become extinguished. 

The planets of our own solar system are Jupiter, Uranus, Mercury, 
Neptune, Venus, Saturn and Mars. These planets describe an elipsis, 
all have a common focus at the center of the sun. 

Mercury, the nearest planet, is 35,392,000 miles from the sun, while 
Saturn is distant over 872,000,000 miles. 

THE EARTH. 

The earth is a member of the small family of planets clustered and re¬ 
volving around the sun. A close examination of the earth’s crust and 
its organic formation shows that this globe, like every individual body 
in nature, had its period of gradual growth before its present perfect 
state. The very structure of the rocks proves a gradual formation. 
The continents rose by successive steps from the bosom of the ocean; 
their surface was wrinkled by mountain-chains rising one after the 
other; tribes of plants and minerals, different from the existing ones, 
succeeded each other during untold ages. These great phases of the 
existence of the earth, geology studies and describes. Physical 
geography considers the globe in its present condition, as the full 
grown earth, with man upon it in its state of highest perfection. 

The diameter of the earth is a little over 7,900 miles. The equatorial 
diameter is somewhat greater than the polar diameter, proving that the 
earth is not a perfect sphere, but is slightly compressed at the poles 
and bulging about the equator. This form is accounted for by the 
effect of the rotation of the earth, the rapidity being greatest at the 
equator. 

The earth, like the sun, is a warm body in the midst of the cold 
space of the heavens. It is almost certain that the interior of the 
earth is in a molten state or at least that its heat is very great. Geology 
manifests that mountain-chains were mostly formed by the uplifting 
of the layers of rock which compose the earth’s crust. The general 
laws which regulate the inequalities of the earth’s surface point to a 


FACTS ABOUT THE BIBLE. 


583 


common geological cause, which may perhaps be found in the gradual 
cooling of our planet. 


FACTS ABOUT THE BIBLE. 


There is not a single date in the Bible from beginning to end. 

The Bible contains 3,566,480 letters, 773,746 words, 31,173 verses, 1,189 
chapters and 66 books. The word and occurs 46,277 times. The word 
come appears 1,900 times. The word Lord occurs 1,855 times. The word 
reverend occurs but once, which is in the 9th verse of the 111th Psalm. 
The middle verse is the 8th verse of the 118th Psalm. The twenty-first 
verse of the 7th chapter of Ezra contains all the letters of the alphabet, 
except the letter J. The longest verse is the 9th verse of the 8th 
chapter of Esther. The shortest verse is the 35th verse of the 11th 
chapter of St. John. 

There are no names or words of more than six syllables. In Esther, 
the Deity is not mentioned. 

The Bible has 64 books, 39 in the Old Testament and 27 in the New. 
It was written by 40 men and 105 miracles are recorded, 54 in the Old 
Testament and 51 in the New. About 1,305 editions of the Bible were 
published during the sixteenth century. In the sevententh and 
eighteenth centuries the Bible was translated and published in different 
languages at Home. In the nineteenth century England and America 
have printed about 125,000,000, Protestant version. Other societies 
have printed about 16,000,000. 


THE FATE OF THE APOSTLES. 


The fate of the several apostles, which is not generally known, will 
be interesting to New Testament students. They are as follows: 

St. Jude was shot to death with arrows. 

St. Matthew was slain with the sw'ord at a city called Ethiopia. 

St. Mark was dragged through the streets of Alexandria, Egypt, till 
he died. 

St. Luke was hanged upon an olive tree in Greece. 

St. John was put into boiling oil at Borne, but he escaped death and 
afterward died at Ephesus. 

St. Andrew was nailed to a cross, whence he preached unto the 
people till he expired. 

St. Barnabas was stoned to death by Jews at Salania. 






584 


THE TELEPHONE AND PHONOGRAPH. 


St. Bartholomew was flayed alive by order of a barbarous king’. 

St. James the Great was beheaded at Jerusalem. 

St. James the Less was thrown from a pinnacle of the temple and 
beaten to death with a club. 

St. Matthias was stoned, then beheaded. 

St. Paul was beheaded at Rome bv the tyrant Nero. 

St. Philip was hanged against a pillar at Hieropolis, a city of Phrygia. 
St. Thomas was pierced through the body with a lance at Caromandel, 
in the East Indies. 

St. Simon Zealot was crucified in Persia. 


THE TELEPHONE AND PHONOGRAPH. 

In 1837, it was discovered that a bar of soft iron is magnetized by 
passing a current through a coil of wire surrounding it. In 1876, two 
men, Elisha Grey and G. Bell, entered specifications and made applica¬ 
tion at the patent office for a patent for a telephone, on the same day. 
Now, every hamlet and village and almost every house has a telephone. 
They have become a prominent factor almost indispensable in con¬ 
ducting business. Telephones are so constructed at present that a 
man in Chicago can hold a conversation with another in Boston, as if 
they were beside each other. 

In 1877, Thos. Edison invented his phonograph, or sound writer. 
The principles are simple. Sound travels in waves, or vibrations. 

Therefore, any sound can be reproduced if the vibrations are rejiro- 
duced. In a phonograph a sharp needle point is attached to a gutta¬ 
percha disk, which disk is at the bottom of the speaking tube. The 
tube gathers the sound waves, and these striking the rubber disk, make 
varied impressions on the wax cylinder, upon which the needle point 
works. This wax cylinder revolves slowly and in unison with the 
speaker’s voice. Having filled a tube, what has been said can be re¬ 
produced by placing the point on the disk at the first impression 
thereon. 


STENOGRAPHY. 


Many systems of short-hand writing have been devised within the 
past hundred years. The older methods are not generally practical. 
However, in 1840, Isaac Pitman devised a system that has since that 
time comes into general use, and is now largely used. The Pernin sys¬ 
tem is of very recent origin, and bids fair to supersede all others. 






THE GOVERNMENT OF THE UNITED STATES. 


585 


THE GOVERNMENT OF THE UNITED 

STATES. 



The Government of the United States is divided into three depart¬ 
ments: The Legislative, the Executive and the Judicial. 

The Legislative power is vested in Congress, which consists of the 
Senate and the House of Representatives. 

The House of Representatives is-composed of members elected by the 
vote of each State, w T ho hold office for tw r o years. The number of 
Representatives from each State is in proportion to its population. 

The Senate is composed of two members from each State, chosen by 
the Legislature thereof. They hold office for six years. 

The Executive power is vested in the President, w T ho, together with 
the Vice-President, chosen for the same term, holds office for four 
years. Both are elected by electors chosen by the people as stated 
above. 

The number of electors of each State is equal to the number of 
Senators and Representatives to which the State may be entitled. 

The revenue of the Government is derived, principally, from customs 
duties, the sale of public lands, and internal revenue taxes upon dis¬ 
tilled spirits, fermented liquors, tobacco, etc. 

In all the States the Governors and members of the Legislature are 
elected by the people. The judges are appointed by the Governor, 
or are elected by the Legislature, or they are elected by the people. 

Territories are represented in the House of Representatives by one 
delegate, who takes part in the debates relating to the Territory, but 
is not entitled to a vote. 





































586 


THE GOVERNMENT OF THE UNITED STATES. 


There are eight Executive Departments: The State, Treasury, War, 
Judicial, Post Office, Navy, Interior, and Agricultural Departments. 
These departments are under the supervision of the respective Cabinet 
officers, who are appointed by the President. 

The President is eligible for re-election without limitation, but thus 
far there has never been a second re-election. 

The Judicial Power is vested in the Supreme Court, the Circuit and 
District Courts, called inferior courts. These constitute the National 
courts. 

The judges, both of the Supreme and inferior courts, are appointed 
by the President, and hold office until death or removal. 

In the States and Territories the form of Government is similar to 
that of the National Government. In all, the powers are divided into the 
legislative, the executive, and the judicial. 

The Territorial Governors and judges are appointed by the President. 

The United States are divided, for judicial purposes and convenience, 
into nine circuits. For each circuit a judge, called a Circuit Judge, is 
appointed. Each of the Justices of the Supreme Court presides at a 
circuit court. 

The circuits are sub-divided into fifty-eight districts, to which Dis¬ 
trict Judges are appointed. 

The Supreme Court consists of one Chief Justice and eight Associate 
Justices, any six of whom constitute a quorum. 


THE PRESIDENTIAL ELECTION. 


The President and Vice-President of the United States are elected by 
“Electors.” These “Electors” are, under existing State laws, chosen 
by the qualified voters by ballot, on the first Tuesday after the first 
Monday in November in every fourth year preceding the year in which 
the Presidential term expires. 

The Constitution of the United States prescribes that each State shall 
“appoint,” in such manner as the Legislature thereof ma,y direct, a 
number of electors equal to the wffiole number of Senators and Repre¬ 
sentatives to which the State may be entitled in Congress. No Senator 
or Representative or person holding an office of trust or profit under 
the United States shall be an elector. The Constitution requires that 
the day when electors are chosen shall be the same throughout the 
United States. 

Article XII of the Constitution designates how the electors shall meet 




THE GOVERNMENT OF THE UNITED STATES. 


587 


and ballot. It also prescribes how Congress shall count their ballots, 
and announce the result. 

The Constitution designates the requirements for President. 

No person except a natural-born citizen or a citizen of the United 
States at the time of the adoption of this Constitution shall be eligible 
to the office of President; neither shall any person be eligible to that 
office who shall not have attained to the age of 35 years. 

His term of office continues four years, and he swears to preserve, 
protect and defend the Constitution of the United States to the best 
of his ability. The President is Commander-in-Chief of the Army and 
Navy of the United States and of the militia of the several States when¬ 
ever it is called into the actual service of the Union. And he may 
require in writing the opinion of the principal officers in each of the 
Executive Departments upon any subject which relates to the duties 
of their respective offices. 

The President nominates, and after getting the advice and consent 
of the Senate, he appoints ambassadors, consuls and ministers to for¬ 
eign countries; judges of the Supreme Court, and all such other officers 
of the United States whose appointments are not provided for in other 
ways or established by law. 

He also has power to grant pardons for offenses against the United 
States, excepting in cases of impeachment; and has power, with the 
consent of the United States Senate, and by their advice, to make 
treaties if two-thirds of the Senators present concur. 

He must sign bills passed by Congress before they can become law, 
but he may return, with his objections, any bill, order or resolution 
which he cannot approve, to the House where it originated. If he fails 
to sign it or to return it to Congress within ten days after its pas¬ 
sage, it becomes a law even without his approval. 

During the recess of the Senate, if a vacancy occurs, the President 
may give commissions to new appointees, which shall end at the close 
of the next session of the Senate. 

He informs Congress of the State of the Union from time to time, 
and recommends such legislation as seems necessary and expedient. 
In emergencies or on extra occasions he may call together either House 
of Congress, or both, and if they do not agree as to the time of adjourn¬ 
ment he may adjourn them as he thinks best. 

The qualifications for Vice-President are the same as for President. 

Presidential electors meet to vote on the second Monday in January 
following election. Congress shall count their votes on the second 
Wednesday of February. 


588 


THE GOVERNMENT OF THE UNITED STATES. 


The following' is the order of succession to the Presidency: 

In case of the removal, death, resignation or inability of both the 
President and Vice-President, then the Secretary of State shall act as 
President until the disability of the President or Vice-President is re¬ 
moved or a President is elected. If there be no Secretary of State, then 
the Secretary of the Treasury will act; and the remainder of the order 
of succession is: The Secretary of War, Attorney-General, Postmaster- 
General, Secretary of the Navy, and Secretary of the Interior. The 
acting’ President must, upon taking 1 office, convene Congress, if not at 
the time in session, in extraordinary session, giving- twenty days’ 
notice. 


DUTIES OF THE VICE-PRESIDENT. 

The Vice-President is the President of the United States Senate, and 
in case of his resignation, removal, death or inability, the Senate may 
elect a presiding officer for the Senate, who shall also be President of 
the United States if from any cause a vacancy is created in that office. 
The Vice-President may be removed from his office on impeachment 
for, and conviction of, bribery, treason or other high crimes or mis¬ 
demeanors. He cannot vote as presiding officer of the Senate on the 
question, and his vote is decisive. It is his dutj~ also to open all cer¬ 
tificates of election of the President and Vice-President of the United 
States in the presence of the assembled Senate and House of Repre¬ 
sentatives, and to superintend the counting of the votes accompanying 
such certificates. If no person has a majority of the votes, then from 
the persons having the highest numbers, not exceeding three, the 
House of Representatives chooses, by ballot, the President. 

State elections are held in the various States as follows: Alabama 
and Kentucky, first Monday in August; Arkansas, first Monday in 
September; Georgia, first Wednesday in October; Louisiana, Tuesday 
after third Monday in April; Maine, second Monday in September; 
Oregon, first Monday in June; Rhode Island, first Wednesday in April; 
Vermont, first Tuesday in September. All others are on Tuesday after 
first Monday in November. 


SALARIES OF UNITED STATES OFFICERS. 


President, Vice-President, &c.: 
—President, $50,000; Vice-Presi¬ 
dent, $8,000; President’s private 
secretary, $3,250; assistant secre¬ 


tary, $2,250; two executive clerks, 
each $2,000; stenographer, $1,800; 
Senators, $5,000; Representatives, 
$5,000; Chief Justice of the Su- 







THE GOVERNMENT OF THE UNITED STATES. 


589 


preme Court, $10,500; Associate 
Justices of the Supreme Court, $10,- 
000 ; United States Circuit Judges, 
$6,000; United States District 
Judges, $3,500 to $5,000. 

State Department: —Secretary 
of State, $8,000; First Assistant 
Secretary, $4,500; Second and Third 
Assistants, each $3,500; Chief Clerk, 
$2,750; Examiner of Claims, $3,500; 
Chief of Diplomatic Bureau, $2,100. 

Treasury Department: —Secre¬ 
tary of the Treasury, $S,000; First 
and Second Assistant Secretaries, 
each $4,500; Chief Clerk, $2,700; 
First and Second Comptrollers, 
each $5,000; Commissioners of Cus¬ 
toms, $4,000; six Auditors, each 
$3,600; United States Treasurer, 
$6,000; Register of Treasury, $4,- 
000 ; Comptroller of Currency, $5,- 
000; Commissioner of Internal 
Revenue, $6,000; Director of the 
Mint, $4,500; Chief of Bureau of 
Engraving and Printing, $4,500; 
Chief of Bureau of Statistics, $2,- 
400; Supervising Architect, $4,500; 
Superintendent of U. S. Coast Sur¬ 
vey, $6,000. 

Interior Department: —Secre¬ 
tary of the Interior, $8,000; Assist¬ 
ant Secretary, $3,500; Chief Clerk, 
$2,700; Commissioner of General 
Land Office, $4,000; Commissioner 
of Pensions, $5,000; Commissioner 
of Patents, $4,000; Commissioner of 
Indian Affairs, $4,000; Commis¬ 
sioner of Education, $3,000; Direc¬ 
tor of Geological Survey, $6,000; 
Superintendent of Census, $5,000. 

War Department:—S ecretary of 


War, $8,000; Chief Clerk, $2,500; 
Judge Advocate General, $5,500; 
Chief of Engineers, $5,500; Chief 
Signal Officer, $5,500. 

Navy Department: —Secretary 
of the Navy, $8,000; Superintendent 
of the Naval Observatory, $5,000; 
Superintendent of the Nautical Al¬ 
manac, $3,500. 

Post Office Department: — 
Postmaster-General, $8,000; three 
assistants, each $3,500; Superinten¬ 
dent of Foreign Mails, $3,000; Su¬ 
perintendent of Money Order Sys¬ 
tem, $3,000. 

Postmasters : —Postmasters are 
divided into four classes: First 
class, $3,000 to $6,000, except New 
York City, which is $8,000; second 
class, $2,000 to $3,000; third class, 
$1,000 to $2,000; fourth class, $1,- 
000 or less. 

The first three classes are ap¬ 
pointed by the President, and the 
fourth class by the Postmaster- 
General. 

Department of Justice: —Attor¬ 
ney-General, $8,000; Solicitor-Gen¬ 
eral, $7,000; two Assistant Attor¬ 
ney-Generals each $5,000. 

Agricultural Department: — 
Secretary of Agriculture, $8,000; 
Commissioner of Agriculture $3,- 
000 . 

Army Officers: —General, $13,- 
500; Lieutenant-General, $11,000; 
Major-General, $7,500; Brigadier- 
General, $5,500; Colonel, $3,500; 
Lieutenant-Colonel, $3,000; Major, 
$2,500; Captains, $2,000, Chaplain, 
$1,500. 



THE GOVERNMENT OF THE UNITED STATES. 


Navy Officers: —Admiral, $13,- 
000 ; Vice-Admiral, $9,000; Rear- 
Admiral, $6,000; Commodore, $5,- 
000 ; Captains, $4,500; Commander, 
$3,500; Lieutenant-Commander, $2,- 
800; Lieutenant, $2,400. 

Diplomatic Appointments: — 
Ministers to Great Britain, France, 
Germany and Russia, $17,500; to 
Japan, China, Spain, Austria, Italy, 
Brazil and Mexico, $12,000; to 
Chili, Peru and Central America, 


$10,000; to Turkey, $10,000; to 
United States of Columbia, Bel¬ 
gium, Netherlands, Hawaiian Is¬ 
lands, Sweden, Norway, Venezuela 
and Argentine Republic, $7,500; to 
Liberia, SAvitzerland, Denmark, 
Portugal, Siam, Persia, Corea, 
Hayti, Bolivia, Roumania, Servia 
and Greece, $6,500; to Paraguay 
and Uruguay, $5,000; Consuls-Gen 
eral receive from $2,500 to $6,000. 





PATRIOTIC WAR SONGS. 


591 


PATRIOTIC WAR SONGS. 

MARCHING THROUGH GEORGIA. 


HENRY CLAY WORK. 


Bring the good old bugle, boys! we’ll sing another song— 

Sing it with the spirit that will start the world along— 

Sing it as we used to sing it, fifty thousand strong, 

W T hile we were marching through Georgia. 

Chorus: —“Hurrah! hurrah; we bring the Jubilee! 

Hurrah! hurrah! the flag that makes you free!” 
So we sang the chorus from Atlanta to the sea, 

W r hile we were marching through Georgia. 

How the darkies shouted when the heard the joyful sound! 

How the turkeys gobbled which our commissary “found”! 

How the sweet potatoes even started from the ground, 

W T hile we were marching through Georgia. 

Chorus: —Hurrah! hurrah! etc. 

Yes, and there were Union men who wept with joyful tears, 

When the saw the honored flag they had not seen for years; 

Hardly could they be restrained from breaking forth in cheers, 

While we were marching through Georgia. 

Chorus: —Hurrah! hurrah! etc. 

“Sherman’s dashing Yankee boys will never reach the coast!” 

So the saucy rebels said, and ’twas a handsome boast; 

Had they not forgot, alas! to reckon with the host, 

While we were marching through Georgia. 

Chorus: —Hurrah! hurrah! etc. 

So we made a thoroughfare for Freedom and her train, 

Sixty miles in latitude—three hundred to the main; 

Treason fled before us, for resistance was in vain, 

While we were marching through Georgia. 

Chorus: —Hurrah! hurrah! etc. 




592 


PATRIOTIC WAR SONGS. 


TRAMP! TRAMP! TRAMP! 


DR. GEORGE F. ROOT. 


In the prison-cell I sit 
Thinking-, Mother dear, of you, 

And our bright and happy home so far away; 

And the tears they fill my eyes, 

Spite of all that I can do, 

Tho’ I try to cheer my comrades and be guy. 

Chorus: —Tramp, tramp, tramp! the boys are marching, 
Cheer up, comrades, they will come, 

And beneath the starry flag, 

We shall breathe the air again, 

Of the free-land in our own beloved home. 

In the battle-front we stood, 

When their fiercest charge was made, 

And they swept us off a hundred men or more; 

But, before we reached their lines, 

They were beaten back dismayed, 

And we heard the cry of victory, o’er and o’er. 

Chorus: —Tramp, &c. 

So, within the prison-cell, 

We are waiting for the day 
That shall come to open wide the iron door; 

And the hollow eye grow-s bright, 

And the poor heart almost gay, 

As we think of seeing home and friends once more. 

Chorus: —Tramp, &c. 


THE BATTLE-CRY OF FREEDOM. 


DR. GEORGE F. ROOT. 


As sung by the Hutchinson Family, at the Great New York Mass Meet¬ 
ing of 1861. 

Yes, we’ll rally round the flag, boys, we’ll rally once again, 
Shouting the battle-cry of freedom! 

We will rally from the hill-side, we will gather from the plain, 
Shouting the battle-cry of freedom! 









PATRIOTIC WAR SONGS. 


593 


Chorus: —The Union forever, hurrah! boys, hurrah! 

Down with the traitors, up with the stars; 

While we rally round the flags, boys, rally once again, 
Shouting the battle-cry of freedom! 

We are springing to the call of our brothers gone before, 
Shouting the battle-cry of freedom! 

And we’ll fill the vacant ranks with a million freemen more, 
Shouting the battle-cry of freedom! 

Chorus: —The Union forever, &c. 

We will welcome to our numbers the loyal, true and brave. 
Shouting the battle-cry of freedom! 

And altho’ they may be poor, not a man shall be a slave, 
Shouting the battle-cry of freedom! 

Chorus: —The Union forever, &c. 

So we’re springing to the call, from the East and from the West, 
Shouting the battle-cry of freedom! 

And w T e’ll hurl the rebel crew from the land we love the best, 
Shouting the battle-cry of freedom! 

Chorus: —The Union forever, &c. 


TENTING ON THE OLD CAMP GROUND. 


We’re tenting to-night on the old camp-ground, 

Give us a song to cheer 
Our weary hearts, a song of home, 

And friends we love so dear! 

Chorus: —Many are the hearts that are weary to-night. 
Wishing for the war to cease; 

Many are the hearts looking for the right, 

To see the dawn of peaee; 

. Tenting to-night, tenting to-night, . 

Tenting on the old camp-ground. • 

We’ve been tenting to-night on the old camp-ground, 
Thinking of days gone by; 

Of the loved ones at home that gave us the hand. 

And the tear that said “good-bye.” 

Chorus: —Many are the hearts, etc. 






594 


PATRIOTIC WAR SONGS. 


We are tired of war on the old camp-ground; 

Many are dead and gone, 

Of the brave and the true, who’ve left their homes, 
Others have been wounded long. 

Chorus: —Many are the hearts, etc. 

We’ve been fighting to-day on the old camp-ground, 
Many are lying near, 

Some are dead and some are dying, 

Many are in tears! 

Chorus: —Many are the hearts that are weary to-night, 
Wishing for the w r ar to cease; 

Many are the hearts looking for the right, 

To see the dawn of peace; 

. Dying to-night, dying to-night, |. 

•. Dying on the old camp-ground. | • 



WHEN SHERMAN MARCHED DOWN TO THE SEA. 


Our camp-fires shown bright on the mountain 
That frowned on the river below, 

While we stood by our guns in the morning, 
And eagerly watched for the foe. 

When a rider came out from the darkness 
That hung over mountain and tree, 

And shouted, “Boys, up and be ready, 

For Sherman will march to the sea. 













PATRIOTIC WAR SONGS. 


595 


Then cheer upon cheer for bold Sherman, 

Went up from each valley and glen. 

And the bugles re-echoed the music 
That came from the lips of the men— 

For we knew that the stars on our banners 
More bright in their splendor would be, 

And that blessings from Northland would greet us, 
As Sherman marched down to the sea. 

Then forward, boys; forward to battle, 

We marched on our wearisome way. 

And we stormed the wild hills of Resaca, 

God bless those who fell on that day! 

Then Kenesaw, dark in its glory, 

Frowned down on the flag of the free; 

But the East and the West bore our standard. 

As Sherman marched down to the sea. 

Still onward we pressed till our banner 
Sw r ept out from Atlanta’s grim walls, 

And the blood of the patriot dampened 
The soil where the traitors’ flag falls; 

But we paused not to weep for the fallen 
Who slept by each river and tree; 

Yet we twined them wreaths of the laurel, 

As Sherman marched down to the sea. 

Proud, proud was our army that morning, 

That stood by the cypress and pine, 

When Sherman said: “Boys, you are weary; 

This day fair Savannah is thine.” 

Then sang we a song for our chieftain, 

That echoed o’er river and lea, 

And the stars on our banners shone brighter 
When Sherman marched down to the sea- 


ON, ON, ON, THE BOYS CAME MARCHING. 


Tune, “Tramp! Tramp! Tramp!” 

0, the day it came at last, 

When the glorious tramp was heard, 

And the boys came marching fifty thousand strong. 




596 


PATRIOTIC WAR SONGS. 


And we grasped each other’s hands, 

Though we uttered not a word, 

As the booming of their cannon rolled along. 

Chorus: —On, on, on, the boys came marching, 

Like a grand, majestic sea; 

And they dashed away the guard from the heavy iron door, 

And we stood beneath the starry banner, free. 

O, the feeblest heart grew strong, 

And the most despondent sure, 

When we heard the thrilling sounds we loved so well, 

For we knew that want and woe, 

We no longer should endure, 

When the hosts of freedom reached our prison cell! 

Chorus: —On, on, on, &c. 

O, the war is over now, 

And we’re safe at home again. 

And the cause we’ve fought and suffered for is won; 

But we never can forget, 

’Mid our woes and ’mid our pain, 

How the glorious Union boys came tramping on! 

Chorus: —On, on, on, &c. George F. Root. 


THE STAR-SPANGLED BANNER. 


FRANCIS SCOTT KEY. 


O, say can you see, by the dawn’s early light, 

What so proudly w r e hail’d, at the twilight’s last gleaming? 
Whose broad stripes and bright stars through the perilous fight, 
O’er the ramparts we watch’d, were so gallantly streaming? 
And the rockets’ red glare, the bombs bursting in air, 

Gave proof through the night that our flag was still there; 

0, say, does that Star-spangled Banner yet wave, 

O’er the land of the free, and the home of the brave? 

On the shore dimly seen through the mists of the deep, 
Where the foe’s haughty host in dread silence reposes, 

Wh at is that which the breeze, o'er the towering steep, 

As it fitfully blows, half conceals, half discloses? 





PATRIOTIC WAR SONGS. 


597 


Now it catches the gleam of the morning’s first beam, 

In full glory reflected, now shines on the stream: 

’Tis the Star-spangled Banner. O, long may it wave 
O’er the land of the free and the home of the brave! 

And where is that band, who so vauntingly swore 
That the havoc of war and the battle’s confusion, 

A home and a country, should leave us no more? 

Their blood has wash’d out their foul footsteps’ pollution. 
No refuge could save the hireling and slave, 

From the terror of flight or the gloom of the grave; 

And the Star-spangled Banner in triumph doth wave, 
O’er the land of the free and the home of the brave! 



O, thus be it ever, when freemen shall stand, 

Between their lov’d homes and the war’s desolation; 

Blest with vict’ry and peace, may the Heaven-rescu’d land 
Praise the Power that hath made and preserv’d us a nation! 
Then conquer we must, when our cause it is just, 

And this be our motto—“/» God is our trust;” 

And the Star-spangled Banner in triumph shall wave 
O’er the land of the free and the home of the brave. 


598 


PATRIOTIC WAR SONGS. 


WHEN JOHNNY COMES MARCHING HOME. 


GILMORE. 

When Johnnjr comes marching" home again, 
Hurrah! Hurrah! 

We’ll give him a hearty welcome then, 
Hurrah! Hurrah! 

Chorus: —The men will cheer, the boys will shout, 
The ladies they will all turn out, 

And we’ll all feel gay 

When Johnny comes marching home. 

The old church bell will peal with joy, 
Hurrah! Hurrah! 

To welcome home our darling boy, 

Hurrah! Hurrah! 

The village lads and lasses say 

With roses they will strew the way. 

And we’ll all feel gay 
When Johnny comes marching home. 
Chorus: —The men will cheer, &c. 

Get ready for the jubilee, 

Hurrah! Hurrah! 

We’ll give the hero three times three, 
Hurrah! Hurrah! 

The laurel wreath is ready now, 

To place upon his loyal brow, 

And we’ll all feel gay 
When Johnny comes marching home. 
Chorus: —The men will cheer, &c. 

Let love and friendship on that day, 

Hurrah! Hurrah! 

Their choicest treasures then display, 
Hurrah! Hurrah! 

And let each one perform some part 

To fill with joy the warrior’s heart, 

And we’ll all feel gay 
When Johnny comes marching home. 
Chorus: —The men will cheer, etc. 




PATRIOTIC WAR SONGS. 


599 


WE’VE DRUNK I ROM THE SAME CANTEEN. 


PRIVATE MILES O’REILLY (COL. CHAS. G. HALPINE). 


There are bonds of all sorts in this world of ours, 
Fetters of friendship and ties of flow’rs, 

And true lover’s knots I ween; 

The boy and the girl are bound by a kiss, 

But there’s never a bond, old friend, like this,— 

We have drunk from the same canteen. 

Chorus: —We’ve drunk from the same canteen, 

But there’s never a bond, old friend, like this— 
We have drunk from the same canteen! 

It was sometimes water, and sometimes milk, 

And sometimes apple-jack, fine as silk, 

But whatever the tipple has been, 

We have shared it together, in bane or bliss, 

And I warm to you, friend, when I think of this— 
We have drunk from the same canteen! 

Chorus: —We’ve drunk, &c. 

The rich and great sit down to dine, 

And they quaff to each other in sparkling wine, 
From glasses of crystal and green; 

But I guess in their golden potations they miss 
The warmth of regard to be found in this— 

We have drunk from the same canteen! 

Chorus: —We’ve drunk, &c. 

We have shared our blankets and tents together, 

And have marched and fought in all kinds of weather. 
And hungry and full we have been; 

Had days of battle and days of rest, 

But this memory I cling to and love the best, 

We have drunk from the same canteen! 

Chorus: —We’ve drunk, &c. 




300 


PATRIOTIC WAR SONGS. 


For when wounded I lay on the outer slope, 

With my blood flowing 1 fast, and but little hope, 

Upon which my faint spirit could lean; 

Oh, then I remember, you crawled to my side, 

And, bleeding so fast, it seemed both must have died, 
We drank from the same canteen. 

Chqbus:—W e’ve drunk, &c. 


HAIL COLUMBIA! 


JOSEPH HOPKINSON ( 1798 ). 


Hail Columbia! happy land! 

Hail ye heroes! heaven-born band! 

Who fought and bled in Freedom’s cause, 
Who fought and bled in Freedom’s cause, 
And when the storm of war was gone, 
Enjoy’d the peaee your valor won. 

Let Independence be our boast, 

Ever mindful what it cost; 

Ever grateful for the prize, 

Let its altar reach the skies. 

Chorus:—F irm—united—let us be, 

Rallying round our liberty; 

As a band of brothers join’d, 
Peace and safety we shall find. 

Immortal Patriots! rise once more; 

Defend your rights, defend your shore, 

Let no rude foe, with imiflous hand, 

Let no rude foe, with impious hand, 
Invade the shrine where sacred lies 
Of toil and blood, the well earn’d prize. 
While offering peace, sincere and just, 

In Heaven we place a manly trust, 

That truth and justice will prevail, 

And every scheme of bondage fail. 
Chorus:—F irm—united, &c. 





PATRIOTIC WAR SONGS. 


601 


Sound, sound the trump of fame, 

Let Washing-ton’s g-reat name 

Ring- through the world with loud applause, 
Ring through the world with loud applause, 
Let every clime to freedom dear, 

Listen with a joyful ear. 

With equal skill and god-like power, 

He governs in the fearful hour 
Of horrid war; or guides, with ease, 

The happier hours of honest peace. 

Chorus : —Firm—united, &c. 

Behold the chief, who now commands, 

Once more to serve his country stands— 

The rock on which the storm will beat; 
The rock on which the storm will beat; 
But arm’d in virtue firm and true, 

His hopes are fix’d on Heaven and you. 
When hope was sinking in dismay, 

And glooms obscur’d Columbia’s day, 

His steady mind, from changes free, 
Resolved on death or Liberty. 

Chorus:—F irm—united, &c. 


COLUMBIA, THE GEM OF THE OCEAN. 


D. T. SHAW. 


O, Columbia! the gem of the ocean, 

The home of the brave and the free, 

The shrine of each patriot’s devotion, 

A world offers homage to thee! 

Thy-mandates make heroes assemble, 

When Liberty’s form stands in view; 

Thy banners make tyranny tremble, 

When borne by the Red, White and Blue. 

CHORUS: —When borne by the Red, White and Blue, 
When borne by the Red, White and Blue; 
Thy banners make tyranny tremble, 

When borne by the Red, White and Blue. 





602 


PATRIOTIC WAR SONGS. 


When war winged its wide desolation, 

And threatened our land to deform, 

The ark then of Freedom’s foundation, 
Columbia, rode safe through the storm; 

With her garlands of victory around her, 
Where so proudly she bore her brave crew; 

With her flag floating proudly above her, 

The boast of the Red, White and Blue. 

Chorus:—T he boast, &c. 

The wine cup, the wine cup bring hither, 
And fill you it to the brim, 

May the wreath they have won never wither 
Nor the star of their glory grow dim. 

May the services united ne’er sever, 

But all to their colors prove true! 

The Army and Navy forever! 

Three cheers for the Red, White and Blue. 

Chorus:—T hree cheers, &c. 


AMERICAN FLAG. 


Flag of the brave! thy folds shall fly, 
The sign of hope and triumph high! 

When speaks the signal trumpet tone, 

And the long line comes gleaming on; 
E’er yet the life-blood, warm and wet, 
Has dimm’d the glistening bayonet— 
Each soldier’s eye shall brightly turn, 

To where thy meteor glories burn, 

And as his springing steps advance, 

Catch war and vengeance from the glance! 
And when the cannon’s mouthings loud, 
Heave in wild wreath the battle shroud, 
And gory sabres rise and fall, 

Like shoots of flame on midnight pall! 
There shall thy victor glances glow, 

And cowering foes shall fall beneath 
Each gallant arm that strikes below 
That lovely messenger of death! 




PATRIOTIC WAR SONGS. 


603 


Flag of the seas! on ocean’s wave, 

Thy stars shall glitter o’er the brave, 

When death, careering on the gale, 

Sweeps darkly round the bellied sail, 

And frighted waves rush widly back 
Before the broadside’s reeling rack; 

The dying wanderer of the sea 

Shall look at once to heaven and thee, 

And smile to see thy splendor fly, 

In triumph o’er the closing eye. 

—Joseph Rodman Drake. 



BABYLON IS FALLEN. 

HENRY CLAY WORK. 


Don’t you see de black clouds 
Risin’ ober yonder, 

Whar de massa’s ole plantation 
am? 

Neber you be frighten’d— 
Dem is only darkeys, 

Come to jine and fight for Uncle 
Sam. 

Chorus —Look out dar now! 

We’s agwine to shoot! 
Look out dar—don’t you under¬ 
stand? 

Babylon is fallen! 

Babylon is fallen! 

And we’s agwine to occupy de 
land. 


Don’t you see de lightnin’ 

Flashin’ in de cane-brake, 

Like as if we gwine to hab a storm? 
No! you is mistaken— 

’Tis de darkey’s baynet’s, 

An’ de buttons on dar uniform. 
Chorus —Look out, &c. 

Massa was de Kernel 
In de rebble army, 

Ebber sence he went an’ run away; 
But his lubly darkeys, 

Dey has been a watchin’ 

An’ dey tuk him pris’ner tudder 
day. 

Chorus —Look out, &c. 






















604 


PATRIOTIC WAR SONGS. 


WHO WILL CARE FOR MOTHER NOW? 


CHARLES CARROLL SAWYER. 


When a lad wounded in one of the battles was told by the Surgeon 
he must die, he exclaimed with a look of anguish, the tears flowing 
down: “Who will take care of my mother, now.” Upon this incident 
Mr. Sawyer wrote the following popular song. 


Why am I so weak and weary? 

See how faint my heated breath, 
All around to me seems darkness, 
Tell me, comrades, is it death? 
Ah, how well I know your answer! 

To my fate I’ll meekly bow; 

If you’ll only tell me truly, 

Who will care for mother now? 

Chorus— 

Soon with angels I’ll be march¬ 
ing, 

With bright laurels on my 
brow, 

I have for my country fallen, 
Who will care for mother 
now? 

Who will comfort her in sorrow? 
Who will dry the falling tear; 


Gently smooth her w'rinkled fore¬ 
head, 

Who will whisper words of cheer? 
Even now I think I see her, 

Kneeling, praying for me—how 
Can I leave her in her anguish? 
Who will care for mother now? 

Chorus —Soon with angels, &c. 

Let this knapsack be my pillow, 
And my mantle be the sky, 
Hasten, comrades, to the battle, 

I will like a soldier die. 

Soon with angels I’ll be marching, 
With the bright laurels on my 
brow, 

I have for my country fallen, 
Who will care for mother now? 

Chorus —Soon with angels, &c. 


WHEN THIS CRUEL WAR IS OVER. 


CHARLES CARROLL SAWYER. 


Dearest love, do you remember? 

When we last did meet, 

How you told me that you loved 
me, 

Kneeling at my feet? 


Oh! how proud you stood before 
me, 

In your suit of blue, 

When you vowed to me and coun¬ 
try, 

Ever to be true. 










PATRIOTIC WAR SONGS. 


Chorus— 

Weeping, sad and lonely, 
Hopes and tears how vain! 
Yet praying when this cruel 
war is over, 

Praying, that we meet again! 

WTien the summer breeze is sigh¬ 
ing 

Mournfully along; 

Or when autumn leaves are falling, 
Sadly breathes the song. 

Oft in dreams I see thee lying 
On the battle plain, 

Lonely, wounded, even dying; 
Calling, but in vain. 

CnoRUS—Weeping, &c. 

If amid the din of battle 
Nobly you should fall, 


Far away from those who love you, 
None to hear you call— 

Who would whisper words of com¬ 
fort, 

Who would soothe your pain? 
Ah! the many cruel fancies 
Ever in my brain. 

Chorus —Weeping, &c. 

But our country called you, dar¬ 
ling, 

Angels cheer your way; 

While our nation’s sons are fight¬ 
ing, 

We can only pray. 

Nobly strike for God and Freedom, 
Let all nations see 
How we love our starry banner, 
Emblem of the free. 

Chorus —Weeping, &c. 


0, WRAP THE FLAG AROUND ME, BOYS. 


O, wrap the flag around me, boys; 

To die were far more sweet, 
With Freedom’s starry emblem, 
boys, 

To be my winding sheet. 

In life I loved to see it wave— 

And follow where it led; 

But now my eyes grow dim; my 
hands 

Would clasp its last bright shred. 
Chorus— 

O, wrap the flag around me, 
boys; 

To die were far more sweet, 
With Freedom’s starry banner, 
boys, 

To be my winding sheet. 


O, I had thought to greet you, boys, 
On may a well won field, 

When to our starry banner, boys, 
The trait’rous foe should yield; 
But now, alas! I am denied 
My dearest earthly prayer— 
You’ll follow and you’ll meet the 
foe, 

But I shall not be there. 

Chorus—O, wrap the flag, etc. 

But though my body moulder, 
boys, 

My spirit will be free, 

And every comrade’s honor, boys, 
Will still be dear to me. 

There, in the thick and bloody 
. fight, 






606 


PATRIOTIC WAR SONGS. 


Ne’er let your ardor lag, 

For I’ll be there, still hov’ring near, 


Above the dear old flag. 
Chorus —O, wrap the flag, etc. 


JUST BEFORE THE BATTLE, MOTHER. 


Just before the battle, mother, 

I am thinking most of you; 

While upon the field we’re watch¬ 
ing. 

With the enemy in view; 

Comrades brave are ’round me ly¬ 
ing, 

Filled with thoughts of home and 
God; 

For well they know that on the 
morrow, 

Some will sleep beneath the sod. 
Chorus— 

Farewell, mother, you may never 

Press me to your heart again, 

But, oh, you’ll not forget me, 
mother, 

If I’m numbered with the slain! 


How I long to see you mother, 

And the loving one’s at home! 
But I’ll never leave our banner, 

Till in honor I can come; 

Tell the traitors all around you, 
That their cruel words we know, 
In ev’ry battle kill our soldiers, 

By the help they give the foe. 
Chorus—F arewell, mother, &c. 

Hark! I hear the bugle sounding, 
’Tis the signal for the fight; 

Now may God protect us, mother, 
As He ever does the right; 

Hear the “Battle-cry of Freedom,” 
How it swells upon the air; 

Oh, yes, we’ll rally round our 
standard, 

Or we’ll perish nobly there. 
Chorus —Farewell, mother, &c. 
— Dr. George F. Root. 


ON THE FIELD OF BATTLE, MOTHER. 


A young man in the Nashville hospital, wounded in the first fight at 
Vicksburg, when asked by a gentleman if he had a Testament, said, 
“Yes, but my eyes are growing dim, and I can’t see to read such fine 
print now.” The gentleman gave him his, which was larger type, in 
exchange. In the young soldier’s Testament were written these words: 
“LAWSON WOOD, from your mother. My son, fear God.” And then 
followed in a different handwriting these words: 


On the field of battle, mother, 

All the night alone I lay, 

Angels watching o’er me, mother, 
Till the breaking of the day; 


I lay thinking of you, mother, 
And the loving ones at home, 
Till to our dear cottage, mother, 
Boy again I seemed to come. 











PATRIOTIC WAR SONGS. 


607 


He to whom you taught me, 
mother, 

On my infant knee to pray, 
Kept my heart from fainting, 
mother, 

When the vision passed away; 

In the gray of morning, mother, 
Comrades bore me to the town; 
From my bosom tender fingers 
Washed the blood that trickled 
down. 

I must soon be going, mother, 
Going to the home of rest; 

Kiss me as of old, mother, 

Press me nearer to your breast. 
Would I could repay you, mother, 
For your faithful love and care; 
God uphold and bless you, mother, 
In the bitter woe you bear. 

Two days after this gentleman 
was dead. 


Kiss for me my little brother, 

Kiss my sister, loved so well; 
When you sit together, mother, 
Tell them how their brother fell; 
Tell to them the story, mother, 
When I sleep beneath the sod, 
That I died to save my country, 
All from love to her and God. 


Leaning on the merits, mother, 

Of the One who died for all, 

Peace is in my bosom, mother— 
Hark, I hear the angels call! 
Don’t you hear them singing, 
mother? 

Listen to the muisc swell. 

Now I leave you, loving mother; 
God be with you; fare you well. 

called to see Lawson Wood, but he 


AMERICA. 

REV. SAMUEL FRANCIS SMITH, D. D. 


My country, ’tis of thee, 
Sweet land of Liberty, 

Of thee I sing; 

Land where my fathers died, 
Land of the pilgrim’s pride, 
From every mountain side 
Let freedom ring. 

My native country, thee, 
Land of the noble, free, 

Thy name I love; 

I love thy rocks and rills, 

Thy woods and templed hills; 
My heart with rapture thrills 
Like that above. 


Let music swell the breeze, 
And ring from all the trees 
Sweet freedom’s song; 
Let mortal tongues awake; 
Let all that breathe partake; 
Let rocks their silence break, 
The sound prolong. 

Our father’s God, to thee, 
Author of Liberty, 

To thee we sing; 

Long may our land be bright 
With freedom’s holy light; 
Protect us by thy might, 
Great God, our King. 







608 


PATRIOTIC WAR SONGS. 


THE VACANT CHAIR. 


n. s. w. ( Thanksgiving , 1861.) 


We shall meet, but we shall miss 
him; 

There will be one vacant chair; 

We shall linger to caress him, 
While we breathe our evening 
prayer. 

When a year ago we gathered, 

Joy was in his mild blue eye; 

But a golden cord is severed, 

And our hopes in ruin lie. 

Chorus— 

We shall meet, but we shall miss 
him, 

There will be one vacant chair; 

We shall linger to caress him, 
When we breathe our evening 
prayer. 

At our fireside, sad and lonely, 
Often will the bosom swell, 


| At remembrance of the story, 

How our noble Willie fell; 

How he strove to bear our banner 
Through the thickest of the 
fight, 

And upheld our country’s honor, 

In the strength of manhood’s 
might. 

Cho. —We shall meet, etc. 

True, they tell us wreaths of glory 
Ever more will deck his brow; 

But this soothes the anguish only, 
Sweeping o’er our heart strings 
now. 

Sleep, to-day, 0 early fallen! 

In thy green and narrow bed; 

Dirges from the pine and cypress, 
Mingle with the tears we shed. 

Cho. —We shall meet, etc. 






INDEX. 


A. 

ABBREVIATIONS, Commercial 


Miscellaneous .578 

.577 

Accepted Drafts .130 

Accidents, what to do .390 

Accommodation Note .102 

ACCOUNTS: Bank, to open ....122 

How to keep .132 

Of a mechanic.136 

Of a merchant.136 

Of a farmer .135 

Statement of .136 

ACID: In stomach.423 

Stain .475 

Acknowledging remittance .... 82 

Acknowledgment, form of.175 

Acknowledgments .174 

Addresses, form of . 79 

Add figures, easy way.571 

Adverbs . 17 

Advice, legal .141 

Affidavit, form of.153 

Affidavits .153 

Agencies, their kinds .196 

Agents, authority of.197 

Age: Of cattle, to tell.498 

Of birds, to tell .575 

Of horses, to tell .495 

Of sheep, to tell .501 

AGREEMENTS .145 

Arbitrators .154 

For hiring clerk.149 

Forms of building house ....151 

Forms of general.148 

Forms of partnership.201 

Forms of sale of land.149 

To cultivate land on shares .. 150 

Ague .409 

Album, autograph, w T hat to 

write .541 

Alterative for bad blood.404 

America .fi07 

American flag .602 

Animals, domestic ..489 


Anniversaries, wedding .531 

Ants, to destroy.468 

Apoplexy .396 

Apostles, fate of .583 

Apothecaries’ weight.555 

Apple fritters .295, 305 

To measure.560 

To preserve .487 

With walnuts .350 

Apprentice laws.212 

Aquarium .470 

Arbitration, settle by .153 

Arbitrator, oath of .155 

Arbitrators’ agreement.154 

ASSIGNMENT: Form of .157 

Of mortgage .180 

Assignments, information on ..155 
Associations, building and loan..543 
(See Building and Loan) 

Asthma .402 

Australian ballot system.510 

Autograph album, what to write 

in .541 

Avordupois weight.555 

Award under arbitrators’ agree¬ 
ment .155 

B. 

Baby, all about.443 

Bacon and liver stew.282 

Back, lame, ointment for.430 

Bad breath .438 

Bail, all about .157 

BAKED: Apple dumplings ....316 

Ham .282 

Johnny cake .316 

Baking powder .478 

Balky horse, how to start.496 

Ballot system, Australian .510 

Bank account, how to open ... .122 

Bank draft, form of.130 

Bankers’ time table .125 

Bank note.100 

Bankruptcy .169 

Banks and bank forms .121 

















































































INDEX. 


Babylon is fallen .603 

Barb wire to fence.558 

Barrels, capacity of .560 

Battle Cry of Freedom.592 

Bayrum .454 

Bean soup .264 

Bean stew .296 

Beans, to cook.356 

BEEF .280 

Balls, force meat.283 

Bones in.281 

Heart, baked .281 

Kidneys .283 

Liver stew .282 

Panned .281 

Scrapple .281 

Shank of .280 

Stew .282 

Tenderloin .281 

Toast .282 

Weight of .556 

Frizzled .291 

Profit in production .501 

Tea .381,360 

Beauty, how to have.449 

Bee stings .399 

Bed-bugs, to kill.469 

Bed-room, to purify .449 

Bequeathed, not, property .... 194 

Bible facts .583 

Biliousness .404 

Bilious headache .404 

BILL of exchange.130 

Of landing .159 

Of landing with draft.129 

Of sale, form of .158 

Of sale, meaning of.158 

Of sale of goods, form of ... .159 

Penal .106 

Bills, due .107 

Bills of fare .377 

Bills of purchase.140 

BIRDS: Age of .575 

Canary, to care for.469 

BISCUITS .311 

Cream .311 

How to keep .337 

Lunch .311 

Milk .311 

Oat meal .312 

Rice .311 


Soda .311 

Sponge .311 

Bites, snake or mad-dog.398 

Blackberry syrup .360 

Blackboards, to make .485 

Blacking, waterproof .485 

Bladder, inflammation of.403 

Blanc Mange .350 

Blankets, care of .461 

BLEEDING: .391 

From lungs .392 

From the nose.392 

From the stomach .392 

Bluing .459 

Boarding house .244 

Boilers, crust on.483 

Boils .404 

BOND: For a deed .174 

Form of .161 

Given for damages.161 

Statement with .162 

BONDS .160 

Of corporations .166 

BONES: Broken.397 

In meat .281 

Boots, rubber, cement for.482 

Borax, its use for washing ....461 
BOARDS: How many for fence.. 563 

Number from log .561 

Bosoms, shirt, to polish.464 

BOTTLES: Odor from .479 

To clean .457 

Bouillon .264 

Boundaries of property, uncer¬ 
tain .247 

BOWELS: Baby’s, care of.443 

Inflammation of.405 

Box, wagon, to measure.560 

Brain, compression of .395 

Brass-ware, to clean.479 

Breach of Promise .203 

BREAD: .306 

Brown .308 

Corn .307 

Corn, Virginia.308 

Cream corn.308 

Ginger, soft .326 

Ginger, sponge .326 

Graham .308 

How to make good .306 

Mush .307 






































































































INDEX. 


Rye .308 

Steamed .308 

Stew .307 

Virginia egg.308 

Virginia pone .316 

White .307 

Whole wheat .307 

BREAKFAST Dish .358 

Gems .,...316 

What to eat.385 

Breath, bad .438 

BRICK: Layers’ estimates.565 

Work, mortar for.566 

Bricks, to find number.564 

Broken bones .397 

Broken china, to cement.458 

Brokerage and commission .... 167 

Brokers’ technicalities.167 

Bronchitis .405 

Brooms, how to preserve.479 

Brownies .356 

Bruel, petit .356 

Bruises and wounds.406 

Brussels carpet, to brighten ...480 

Buckwheat cakes.360 

BUGS: Potato, to kill .487 

Caterpillars .487 

Chintz .487 

Curculio .487 

Striped .487 

BUILDING AND LOAN ASSO¬ 
CIATIONS: .543 

Bids .545 

Fines.545 

Loans .544 

Meetings .545 

Series of stock .544 

Shareholders .544 

Shares and dues .544 

Transfers of stock .545 

Withdrawals .544 

Building facts .563 

BUNS: .312 

Cinnamon .313 

Excellent .313 

Lynch .312 

Burns .392 

Business law, points in .142 

Business Maxims of Roths¬ 
childs . 88 

Business, Safe rules for. 88 


BUTTER: All about.499 

To keep a long time.499 

To make good.499 

C. 

CAKES: .318 

Almond, butter .318 

Almond macaroons .318 

Angel food .318 

Banana, extract .318 

Banana, layer .318 

Blank No. 1.318 

Black No. 2.319 

Black No. 3.319 

Boston crackers .319 

Bread .319 

Buckwheat .360 

Centennial.321 

Chocolate, Empire.320 

Chocolate filling.321 

Chocolate, glazed .320 

Chocolate, plain .319 

Chocolate, prize.319 

Chocolate, puff .320 

Chocolate snaps .320 

Circle.321 

Cocoanut .320 

Cocoanut, cream.321 

Cocoanut, pound.321 

Cocoanut, solid .320 

Cookies, drop.322 

Cookies, Pennsylvania .322 

Cookies, soda .322 

Corn.321 

Corn-starch. 321 

Cream tartar .321 

Crullers, hotel .322 

Crullers, sour milk.322 

Currant .321 

Deacon .323 

Delicate .323 

Devil’s.323 

Drop .323,330 

Egg, one.331 

Fasnacht .324 

Federal .324 

Fruit, brandy.324 

Fruit, French .325 

Fruit, holiday .324 

Fruit, plain.325 



































































































IV 


INDEX. 


Fruit, superb .324 

Ginger bread .326 

Ginger crackers .326 

Ginger snaps .325 

Ginger, sponge .326 

Gold and silver .326 

Graham ..327 

Graham cream .326 

Hickory nut .330 

How to keep.337 

Ice cream .327 

Icing .327 

Icing, plain.328 

Jelly. 328 

Jelly, rolled.328 

Johney .316 

Jumbles .328 

Lady ... ; .328 

Lady fingers.328 

Lemon.328 

Lemon gold .328 

Light and dark.329 

Lincoln.329 

Loaf.329 

Marble .329 

Marshmallow paste.330 

Minnehaha .330 

Molasses drop .330 

Mt. Ash .330 

New Year’s cake.273 

New Year’s.273 

Orange.331 

Peach blossom.331 

Pearl .331 

Perfection .331 

Pineapple .331 

Plain, small .332 

Pond lily .332 

Potato.332, 365 

Pound .332 

Queen.332 

Railroaders.332 

Reception .332 

Ribbon .332 

Rochester jelly.333 

Rotation.333 

Rough and ready.333 

Sand tarts.333 

Short cake, apple.333 

Short cake, strawberry.334 

Orange short cake.334 


Rye short cake.334 

Snow drops.334 

Spice .335 

Sponge, cream.335 

Sponge, cold water.335 

Sponge, hot water.335 

Sponge prize.3fi5 

Sugar .336 

Taylor.336 

Tea.336 

Velvet .336 

Wafers.336 

Watermelon .336 

Webster .337 

White.337 

White lily .337 

White mountain .337 

Calculations.555 

Calf s’ liver stew .282 

Calling cards .528 

Calls, how to make.525 

Camphor ice.455 

Canary birds, to care for.469 

CANDIES: .373 

Butter scotch.374 

Caramels.374 

Chocolate.373 

Chocolate creams .374 

Chocolate paste.375 

Chocolate peppermints.374 

Christmas .373 

Cocoanut .374 

Delicious sweet .373 

Fig .374 

Maple cream.374 

Molasses.374 

Nut .373 

Panocha.374 

Pop-corn, candied.375 

CANNING: .361 

Com .361 

Facts for.361 

Peaches .361 

Strawberries .361 

CAPACITY OF barrels.560 

Tank, etc.561 

Wagon box .560 

Capitals, the use of.405 

CARBUNCLE: Alterative for ..405 

Cause, treatment, etc.406 

CARDS: Calling . ,...528 








































































































V 


INDEX. 


Forms of .528 

How to use.526 

Carpenters’ estimates.565 

CARPET: Brussels,to brighten..480 
Grease spots, to remove from ..480 

Measurement .562 

To brighten .475 

To clean.462 

Carriers, common.245 

Carved casts, to make.485 

Carving .258 

Cash book .135 

Cast iron, weight of.566 

Casts, plaster, to make.485 

CATARRH: Cold in head .407 

Chronic .49, 407 

Caterpillars.487 

CATSUP: .287 

Grape .360 

CATTLE: To find weight.559 

(See cows) 

Causes of diseases.402 

Celery soup, cream of.264 

Celery, creamed .268 

Cellars, to disinfect.475 

CEMENT for broken wares ...458 

For canning fruit.475 

For marble .485 

For rubber boots .482 

For tin box labels .475 

Information about .566 

CERTIFICATE: For mining ...227 

Of deposit.125 

Of marriage .206 

Chair seats, to clean.481 

Changing money .255 

Charcoal in bin, measurement ..562 

Charlotte Russe .345 

Chattel mortgage.178 

CHECKS: .123 

Form of .125 

How to indorse.124 

CHEESE and tomatoes .304 

Pi© .338 

Welsh rarebit .286 

With eggs .287 

Cherry paste.355 

Chestnut stuffing.284 

CHICKEN: Boiled .279 

Croquettes .289, 296 

Fricasseed .296 


How to choose.278 

How to cook and serve.277 

How to keep.280 

Pie .338 

Potpie, .278, 280 

Salad .291 

Soup .263 

Stuffed and baked .279 

Turpine .295 

Chickenpox.409 

CHICKENS (see Poultry). 

All about raising.503 

How to secure.277 

Chilbains .409 

CHILDREN: Colic in.412 

Convulsions in.398 

Swallowing foreign bodies ...398 

Teething .431 

Chili sauce.359 

Chills and fever.409 

China, broken, to cement.458 

Chintz bugs, to kill.487 

Chips, Saratoga.361 

Choking .395 

Cholera infantum.410 

Chow-chow.289, 360 

Cider, to keep sweet.477 

Cistern, to measure .560 

Cities, to find difference in time 

of .551 

Citizenship, duties.508 

CIVIL DAY .552 

Service.220 

CLAM: Box toast.276 

Broth.276 

Fritters.290 

Soup.276 

Clearing House.253 

Cloth measure ..555 

Coal in bin measurement.561 

Colors, a variety produced.568 

Colors, what they mean.569 

Columbia, Gem of the Ocean... .601 

Commercial abbreviations.577 

Concrete, how made .566 

CORN in crib measurement 558, 559 
In cubical stack, to measure ..560 

On floor, to measure .560 

Shrinkage of .574 

Counts, paper.556 

Cows, to find weight of.559 





























































































vi 


INDEX. 


Crabs, deviled.227 

CRACKERS: Boston .319 

Chocolate.361 

Ginger.322 

New York .326 

Oatmeal .315 

Cracks in plaster, to fill.479 

Cramp colic.412 

Cranberry sauce.287 

Cream balm .455 

Cream of horseradish.356 

Cream, whipped .354 

Credit, letter of.105 

Crib corn measurement ... .558, 559 

Crickets, to drive away.467 

Criminal law .235 

CROQUETTES: Chicken .. .289, 296 

Codfish .269 

Macaroni .290 

Meat.304 

Potato.299 

Rice .304 

Salmon .270 

Tomato.304 

Croup.415 

CRULLERS: Hotel, .322 

Sour milk.354 

Curculio .487 

Cures, various .435 

Currant shrub.360 

Currants, to clean .355 

Frosted.350 

Curtains, lace or muslin, to 

wash .461 

CUSTARD . 35 

Caramel .350 

Frozen.372 

Fruit .350 

Lemon.341 

Cutlery, to remove rust from . .481 

Cuts.393 

Coat of arms of the original 

States .507 

Cobbler, peach.348 

Coch-roaches, to kill.468 

Codfish and potatoes.299 

Codicil, form of.192 

COFFEE for headache.436 

How to make.354 

Hygienic.383 

Cold cream ..455 


Cold in the head, catarrh.407 

Cold-slaw .294 

COLIC .412 

Cramp.412 

In children .412 

Collars, to stiffen.460 

Collateral note.103 

Collection of debts.228 

Coloring for soup.265 

Combs, how to clean.452 

COMMERCIAL forms. 92 

Terms, definition of.108 

Commission.167 

Common carriers, liability of ..245 
Common errors of grammar ... 14 
Complimentary ending of a let¬ 
ter . 76 

Compound interest.119 

Compression of the brain.395 

Computing interest.108 

Computing profits and percent¬ 
ages, rules for.119 

Concussion .395 


Conducting a public meeting... .511 
(See Public meeting.) 


Conjunctions . 18 

Constipation.412 

CONSTITUTIONAL law.233 

Laws on voting .509 

Consumption .413 

Contagious diseases.447 

CONTRACT, bond for non-per¬ 
formance of .161 

Form of, for building house,. .151 

For sale of land.149 

CONTRACTS .145 

Of marriage.203 

Receipts for money on .139 

Contusions .394 

CONVULSIONS.414 

In children.398 

COOKIES, drop .322 

Pennsylvania .322 

Soda.322 

Cooking beans.356 

Cooking department.257 

COOKING for invalids.381 

Barley water.382 

Beef tea.381 

Breakfast.385 

Broths.381 





























































































INDEX. 


Coffee, hygienic.385 

Dinner .385 

Dyspeptics’ food .383, 384 

Eggnog.382 

Eggs .382 

Extract and juice of beef ... .381 

Hints on.383 

Indigestion food.382 

Length of .388 

Lunch .385 

Milk for.381 

Oatmeal, value of.383 

Oils.383 

Sago gruel.382 

Toast.382 

Vegetables.385-38B 

Cooking odorsj to prevent.480 

Copper vessels, to clean.476 

Copying pad.483 

Copyright law.213 

Corn.436 

Corn cake .321 

Corn Fritters .304 

Corn loaf .356 

Cornmeal gems .315 

Corn muffins.304 

Com oysters.304 

Corn, to can .361 

Corporation note.102 

CORPORATIONS .162 

Bonds of .166 

Corrections in grammar . 14 

Cost marks .108 

COUGH.414 

Cure.436 

Syrup, whooping.433 

Whooping .433 

COUNTERFEIT MONEY .255 

Scheme .237 

Counterpanes, to clean .460 

COWS .497 

Age, how to tell.498 

Butter, all about.499 

Butter, to keep a long time ..499 

Butter, to make good.499 

Catarrh in head.497 

Cold in head.497 

Colic.498 

Choking, remedy for.498 

Food, value of.498 

Milk, how to increase.,497 


• * 

Vll 


Milk, how to keep sweet. 499 

Milk, sour, to sweeten. 499 

Scours, remedy for.492 

Worms, how to cure.492 

IX 

Dandruff . 457 

Day book.134 

Day, civil.452 

Solar .452 

Debility, female .140 

Debts, collection of.228 

DEED, form of bond for.174 

Form of quit claim .173 

Form of warranty.172 

Information about. .170 

Definitions of commercial terms 108 

Delirium tremens .415 

DEMAND draft .130 

Note . 99 

DEPOSIT certificate.125 

Ticket.125 

DESSERTS .350 

Apples frosted.350 

Apples with walnuts.350 

Blanc mange .350 

Chocolate omelet.352 

Coffee jelly .352 

Cracker omelet.352 

Currant .353 

Currants, frosted .350 

Custard, Caramel.350 

Custard, fruit.350 

French.3 1 

Fudge .351 

Grape gelatine.352 

Lemon honey .357 

Lemon jelly filling.351 

Orange .351 

Pear honey.353 

Pine apple snow.353 

Sauce, cranberry.352 

Sauce, maple sugar.353 

Sauce, peach.352 

Tropical snow .353 

Wine jelly.352 

Deviled crabs.277 

Deviled eggs.292 

Deviled lobsters .277 

Diabetes. 415 




































































































INDEX. 


• • • 
Vlll 


DIARRHOEA.416 

Sure cure.449 

Dictionary of synonyms. 22 

Diphtheria.417 

Dinner, what to eat.385 

Discounts in trade. 120 

Diseased gums.438 

Diseases, contagious.447 

Diseases of man.402 

Disinfectant .442 

DISINFECTANT in small-pox...431 

In washing.'.462 

In sinks, etc.,.475 

Disinfect cellars .475 

Dislocated thumb, to replace .. 394 
DISSOLUTION, form of notice 203 

Of partnership, form of. 202 

DOGS, distemper in.503 

Laws for .249 

Mad .503 

Mad, bites, what to do.398 

Mange in.503 

DOMESTIC ANIMALS, caring 

for .489 

Postage . 83 

Doughnuts .315 

Dower, right of.195 

DRAFT, accepted .130 

Bills of exchange or foreign. .130 

Demand .130 

Form of bank .130 

Information about.127 

Notice of . 80 

Payable at sight.130 

With bill of lading.129 

Drag, how much by horse.496 

Drainpipes, to clean.476 

Draw, how much by horse.496 

Dressing, mayonnaise.294 

Dressmaking .552 

Dropsy .418 

Drowning .396 

DRUNKENNESS, apparent death 

from.396 

Cure.421 

Dry measure.555 

DUCK, how to choose.278 

How to keep.280 

Roast.278 

Sauce for.278 


DUE BILLS payable in merchan¬ 


dise .107 

Payable in merchandise and 

money.107 

Payable in money.107 

DUMPLINGS, Apple, baked.316 

Veal .316 

Duties as citizens.508 

Duties of executors.194 

Dysentery .418 

Dyspepsia .419 

Dyspeptics, food for.382-386 

E. 

Earache cure.437 

Earth, facts about.582 

Ear, to remove foreign matter 

from .398 

EGG and sardines.355 

Sandwiches.284 

Vermicelli .268 

EGGS, deviled .292 

Sex of .506 

To be increased.505 

To keep for winter.506 

With cheese.287 

Emergencies, what to do in ... .390 

Employing help .210 

Endorse checks, how to.124 

Engagements to marry.203 

English language, how to use it 

correctly . 5 

ENTREES ^.295 

Apple fritters .295 

Bean stew.296 

Chicken, fricasseed .296 

Stew.295 

Turpine .295 

Croquettes.296 

Irish stew.295 

Macaroni .297 

Pineapple omelet.296 

Turkey souffle.295 

Errors, common, of grammar .. 14 

Erysipelas .421 

Estimates of materials.565 

ETIQUETTE on all occasions .. 523 
Calling .525 

























































































INDEX. 


ix 


Cards, forms of.528 

How used .526-532 

Conversation.535 

Dances .538 

Dinner, at .536 

Dress and habits.536 

Forms of cards ..528 

Gift, note with .531 

Introductions, how made.532 

Invitation, accepted.529 

Declined.530 

Dinner, accepted.530 

For a drive .331 

Notes of .528 

To a wedding .529 

To dinner.528-530 

Entertainment.529 

Accepted .530 

Memorial card.531 

Morning, length of .540 

Music, of .540 

Never, what to do .541 

Notes, formal.531 

Note with gift.531 

Public, in.539 

Regret of invitation.530 

Wedding anniversaries.531 

Weddings. 539 

Excuse to a teacher . 82 

Executor’s duties.194 

Extract, lemon .338 

Extradition.239 

EYE.294 

Dirt, to remove from.394 

Flint, to remove from.394 

Lime, to remove from.394 

Eyebrows, to attend .453 

Eyelashes, to attend .453 

EYES: How benefited .453 

Sore . 437 


F. 

FACE WASH .452 

After shaving .454 

FACTS about the planets.580 

For builders .563 

Fainting.395 

Farmers’ accounts.488 

Farmers’ paint .486 


FiVRMS, uncertain boundaries 


of .247 

Laws relating to.247 

Fees for money orders. 85 

Feet, offensive .456 

Felon.421 

Female debility .440 

FENCE law .246 

Number of boards for.563 

How much wire needed for ..558 

Fever and ague.409 

FEVER.422 

Hay .424 

Scarlet .431 

Sores.433,433 

Field measure .560 

Figures, easy way to add.571 

Finger ring, to remove.475 

FIRE extinguisher .4S1, 457 

Insurance .231 

To kindle.457 

Fish laws.251 

FISH .268 

Baked .269 

Baked rock .268 

Baked roe shad, stuffed.269 

Codfish croquettes .269 

Codfish, creamed.270 

Halibut steak.270 

Halibut, deviled .270 

Salmon steak, broiled.270 

Salmon, broiled.268 

Salmon, creamed on toast ... .269 

Salmon croquettes.270 

Salmon steak, boiled, .268 

Shad with parsley sauce.270 

White, boiled .268 

Fits .414 

Flannels, how to wash.458 

Fleas, to prevent.467 

Flatulency .423 

Flies, to clean out.468 

FLOWERS, care of .470 

Carnations.472 

Chrysanthemums .472 

Crocuses.472 

Fertilizers for .471 

For the sick.442 

For the sick-room.473 

Frozen, to restore.473 

Heliotropes .473 



































































































X 


INDEX. 


Insects on . 

T.nncmncro nf . 

....472 
....474 

Lillies . 

....472 

Afnrnino' O'l firv. 

....474 

Pruoprinno’ . 

....473 

T? annffi -no* .. • 4 f 2 


....472 

fiinlr nlanlc . _ * .473 

r T'/'w Voen -fTPsln . 

....473 

V'T-tr rro r] +r» rvrPl'PTI t. 

....500 


....498 


tt 1 - . . 86 

T UlClgli . 

....531 

FORM of acknowledgment 
Of affidavits . 

....175 
....153 


Of arbitrators’ agreement ... 154 

Of agreement, general ...-148 

Of agreement to cultivate 


land .I 50 

Of a letter, illustrated. 74 

Of assignment.157 

Of assignment of mortgage .. 180 

Of bill of purchase.140 

Of bill of sale .158 

Of bond .161 

Of bond for deed.174 

Of check.125 

Of codicil of a will .192 

Of contract.140 

Of contracts for building ... .151 
Of copyright application ....213 

Of guarantee .105 

Of guaranty .152 

Of indorsed note.101 

Of lease .187 

Of letter of credit.105 

Of license.223 

Of lien.181 

Of marriage .205 

Of mining* certificate.227 

Of mortgage .177 

Of partnership agreement ... .201 

Of petitions .221 

Of power of attorney.198 

Of proclamation .222 

Of proxy .199 

Of quit claim deed.173 

Of receipt for note.104 

Of release of mortgage .180 

Of satisfaction of mortgage .. 180 


Of statement .136 

Of statement with bond.162 

Of warranty deed.172 

FORMS, commercial . 92 

For beginning letters. 77 

For closing letters. 78 

Of addresses. 79 

Of cards.528 

Of drafts .130 

Of due bills.107 

Of notes . 99 

Of notes of invitations.528 

Of orders.138 

Of receipts.138 

Of resolutions .521-522 

Of wills.191 

FOWLS, how to choose.278 

How to keep .280 

Fracture of ribs.398 

Freckles, how to remove.453 

FRITTERS, apple .295 

Apple .305 

Clam .290 

Corn.304 

Potatoes.256 

Frost bites .393 

Frozen feet.393 

Fruit stains.460 

FURNITURE, bruises, to take 

out .466 

Cane-seated chairs.466 

Carved .465 

Greasy appearance.466 

Ink stains, to remove.465 

Mildew from.466 

Mirrors, to clean.466 

Oil stains.465 

Polish for .464 

To make new .465 

Upholstered .464 

Varnish for.464 

G. 

Gad-fly, to prevent.500 

Gain or loss, how to find.119 

Gall-stone.423 

Game laws.252 

Game, to keep fresh.280 

Gaps in chickens .505 

Gas, facts about.567 































































































INDEX. 


xi 


Gas, illuminating .397 

Geese, how to carve.261 

Gelatine, prepared.356 

Gems, breakfast, .316 

Co m m eal .315 

Graham .327 

Mush .358 

Giblet sauce.280 

Gifts recognized by law.241 

GILT FRAMES, to brighten.... 479 

Clean with potato.480 

Ginger-bread, soft.326 

Ginger-bread, sponge.326 

GINGER cakes .325 

Crackers .325-326 

Pop...477 

Snaps.325 

Glass stoppers, to remove.457 

Glazing.570 

GLOVES, kid, to clean.480 

Paste for cleaning.455 

To clean.462 

GOOSE, how to choose.278 

How to keep.280 

Roast.278 

Sauce for.278 

Gout.423 

Government information.585 

Grafting wax.486 

Grammatical errors. 14 

GRAPE catsup.360 

Juice punch .358 

Gravel .424 

GREASE, from clothing, to re¬ 
move .460 

Spots, to take from walls ...479 

Grindstones, to attend .488 

“Grip”.425 

Guarantee, form of.105 

Guaranty .151 

Form of.152 

Guardians and wards .210 


Gums, diseased, remedy for ... .438 

H. 


Hail Columbia .600 

HAIR grower.451 

How to preserve.450 

HAIR-oil .451 

Shampoo for.451 


To keep from falling out ....450 


To remove.452 

HAM: Baked.282 

Cooking .282 

Home made, potted.291 

HANDS: Cream for.456 

To cure redness of.455 

To whiten .456 

Hartshorn, to make.461 

Hasty replies . 73 

Hay fever.424 

Hay, its weight bj r measure¬ 
ment .558 

HEADACHE.424 

Bilious .404 

Periodical .436 

Sick .435 

Head-cheese .281 

Heading of a Letter. 75 

Health, how to preserve.388 

Heart, beef, baked .281 

Heartburn.424 

Heart Disease .424 

Help, how to employ.210 

HEMORRHAGE .391, 424 

Of lungs.392 

Hernia.425 

Hiccough .446 

Hides, to tan.487 

Hives .426 

HOGS .501 

Blood cleanser.502 


Choking . 

Cholera. 

Pork, production in. 

Hoky Poky . 

Home Aquarium. 

HOMESTEAD: Exemption .... 

Law and measurement . 

Hominy, pearl. 

Honey . 

Honey, pear . 

Hop-yeast . 

HORSES: . 

Age, how to tell . 

Balky, how to start. 

Bone spavin . 

Bots . 

Bruises, oil for . 

Colds, powder for. 

Colic..... 


502 

502 

501 

368 

470 

576 

575 

357 

363 

353 

477 

490 

495 

496 

492 

491 

493 

492 
490 































































































• t 


Xll 


INDEX. 


Condition powders.493 

Condition powders, very effec¬ 
tive .492 

Contracted hoof.494 

Costiveness, remedy for.495 

Cough mixture .495 

Coughs, powder for.492 

Cuts or sores.494 

Distemper .493 

Drag, how much ..496 

Draw, how much .496 

Epizootic .494 

Eye Wash, good .494 

Feet, sore.494 

Founder .494 

Galls, etc., to cure .493 

Grease-heel, remedy for.493 

Hair grower.495 

Heaves .493 

Heave cure, No. 2.493 

Height of, how to estimate ..496 

Hide-bound, cure for .495 

Hoof, contracted.494 

Mange, cure for .495 

Poll-evil and Fistula.492 

Ring-bone .491 

Saddle-galls, excellent remedy 

for .493 

Scours, worm.492 

Scratches or Grease-heel, to 

cure .493 

Sores and sore feet.494 

Spavin, bone .492 

Sweeney, liniment for.492 

Wash for eyes.494 

What can a horse draw.496 

Worms.492 

Horse-radish, cream of.357 

Horses, runaway, who responsi¬ 
ble .253 

Hotels and Boarding Houses ...244 
Housekeepers’ weights and 

measures .557 

House plants, care of.470 

How schools are governed.229 

How to change your name.242 


How to cook for invalids (see 
cooking for invalids) 

How to conduct a public meet¬ 
ing (see public meeting) ...511 
How to deal in stocks.165 


How to em/ploy help.210 

How to indorse checks.124 

How to keep accounts.132 

How to keep young .453 

How to make wills .189 

How to obtain patents .215 

How to preserve health .388 

How to use the English language 

correctly . 5 

How to write letters . 71 

How to write on any occasion .. 68 
Hydraulic information.567 

I. 

ICE: Camphor.455 

Ice-chest, to make.478 

ICE CREAM AND ICES: .364 

Almond .369 

Apricot . 370 

Banana .369 

Bisque .367 

Caramel .367 

Chocolate.367 

Cocoanut . 370 

Coffee .368 

Gelatine .368 

Hoky Poky .368 

Ices . 370 

Lemon .369 

Orange .366 

Peach . 366 

Pineapple .366 

Raspberry . 366 

Strawberry .367 

Vanilla .368 

ICES: .370 

Cherry. 371 

Currant . 371 

Frozen custard .372 

Frozen Peaches.372 

Frozen Strawberries.372 

Lemon.371 

Lemon Sherbet.371 

Orange .371 

Orange Sherbet.372 

Orange Sorbet.372 

Peach .371 

Pineapple Sherbet .373 

Raspberry .371 

























































































INDEX. 


• • * 


xm 


Sherry Sherbet.372 

Strawberry .371 

Ice, to make at home.481 

ICINGS: .327 

Boiled .32S 

Chocolate.327 

Cocoa.327 

Orange .327 

Plain .328 

Illuminating gas.397 

Indigestion .425 

Indorse checks, how to.124 

Indorsed note.101 

Infinities . 18 

INFLAMMATION: Of bladder..403 

Of bowels.405 

Of lungs.428 

Information, postal. 83 

INK: Black, copying.478 

For marking boxes, etc.479 

Indelible .479, 485 

Stains, to remove.460 

To take from paper.481 

Insolvency, or Bankruptcy ....169 
Installment note . 99 

INSURANCE: Fire .231 

Life .232 

INTEREST: .110 

Accurate, how to find.116 

Bankers* method.118 

Compound .119 

Short rules for.116 

Simple. + .118 

Sixty day method.116 

Tabfes.112 

Twelve per cent, method .... 117 

Inter-State commerce law.220 

Introduction, letter of. 81 

Introductions.532 

Invalids, cooking for ((see cook¬ 
ing for invalids). 

Invitation, notes of.528 

Iron, flat or square.567 

Iron stains .476 

Iron, weight of.566 

Iron, wrought, to clean .483 

Iron, wrought .567 

ITCH: Alterative for .405 

Barbers .403 


J. 


Jam, rhubarb.362 

Jellied cider with nuts.356 

JELLIES: Birds’ nest .362 

Coffee .362 

Cranberry .362 

Honey .363 

Milk .358 

Rhubarb.362 

Sugar.363 

Tapioca.362 

Johnny cake, baked .316 

Joint and several note.100 

Judgment note, exemption ....102 

Jumbles .328 

Just before the battle.606 

K. 

Kerosene .397 

Kid gloves, to clean.480 

Kidney disease .425 

Kidneys, stewed .283 

Kitchen, things to know.457 

Knives, care of .457 

Knives, to fasten handles.457 

L. 

Lacerated wounds .394 

Laces, to clean.463 

Lading, bill of.159 

Lady-bugs, their use.467 

La Grippe .425 

LAMB: Minced .284 

Salmi of .285 

Lambs, to attend (see- sheep). 

Lame back, ointment for.430 

Lamps, to keep from smoking..458 

Landlord and tenant.183 

Landlord’s notice .188 

Language of flowers.474 

LAUNDRY: .458 

Hints.460 

Lavender water.454 

LAW: Constitutional.233 

Crime in.235 

Inter-State .220 

Points in business ,,,,,,,,,,, 142 























































































xiv 


INDEX. 


LAWS: Apprentice .212 

Copyright .213 

Mining .224 

LEASE FOE A FARM: Form of 187 

House .186 

Leather chair seats, to clean . ..481 

Ledger .134 

Legal advice.141 

Lemon extract, to prepare.358 

■Lemon snaps .*.328 

LETTER: Acknowledging re¬ 
mittance . 82 

Complimentary ending, the .. 76 

Containing remittance.81 

Excuse to a teacher. 82 

Heading of. 75 

Of credit .106 

Of introduction. 81 

Of power of attorney.198 

Parts of. 74 

LETTERS: Commencing busi¬ 
ness with wholesale house.. 80 

Forms for beginning.77 

Ffxrms for closing. 78 

Forms of addresses. 79 

How to write. 71 

Letter, signature of a. 77 

LETTERS: Law on opening ... .241 

Notice of draft. 80 

Of credit.105 

Of credit, forms of .105 

Reply from wholesale house .. 80 
LETTER: Subscription, the ... 77 

The address . 75 

The body of . 76 

The salutation. 75 

Lettuce, French dressing.287 

LICENSE: .283 

Form of .223 

Lice on chickens.506 

Lien, general form of.181 

Liens, legal claims.181 

Life insurance.232 

Lightning, struck by .397 

Lime, amount for bricks.565 

Lime, amount used to plaster . .565 

Linen, scorched, to restore.459 

Linoleum, to preserve and clean 480 
Live cattle, to find weight of... .559 
Liver and bacon .282 


Loan associations (see Building 


and Loan) .543 

LOBSTER: Creamed.276 

Deviled .277 

Lobsters .276 

LOG: Number of boards to cut 

from .561 

To measure.561 

Long measure .555 

Loose teeth, remedy for.454 

Lost letters, law on opening ... 240 

Lost property .240 

Luminous paint .570 

LUNCH: To prepare.357 

What to eat.385 

LUNGS: Bleeding from.392 

Inflammation of.428 

M. 

MACARONI: And oysters.273 

Croquettes.290 

Boiled .297 

Macaroons...357 

Machine polish .484 

MAD DOG: Bites.398 

Proclamation .222 

Remedies.503 

Malaria.425 

Man, diseases of.402 

Marble cement .485 

Marching Through Georgia ....591 

Marks, cost and price.108 

MARRIAGE: Certificate .206 

Contracts.<.203 

Forms, civil .204 

MARRIED: Woman’s note.103 

Women’s rights.206 

Marrow dumplings .358 

Marshmallow paste.330 

Mason work .565 

Matting to clean.462 

Maxims of Rothschild. 88 

Measles.426 

MEASURE: Cloth .555 

Circular .555 

Cubic.556 

Dry .555 

Heighth of a tree.560 

Iron lead, etc.556 

Liquid .555 

Long .555 























































































INDEX. 


MEASUREMENT: Bushels in 


wagon box .560 

Of a log .561 

Of apples, potatoes, etc.560 

Of barrel capacitj'.560 

Of boards from logs.561 

Of carpet for floor.562 

Of charcoal in bin.562 

Of cistern.560 

Of coal in bin.561 

Of corn in crib.558, 559 

Of corn in stack.560 

Of corn on floor.560 

Of field.560 

Of hay, its weight.558 

Of homesteads.575 

Of materials.565 

Of plasterers’ work.561 

Of stone work .561 

Of tanks, etc.561 

Of time.551 

Of water .567 

Of wood in ranks.560 

MEASURE: Miscellaneous.555 

Paper.556 

MEASURES: .555 

Barbed wire .558 

For housekeepers.557 

MEASURE: Square.556 

Stone.556 

Time .555 

Meat, to sugar cure.474 

MEATS: .280 

Balls .283 

Bones in.281 

Cakes.283 

Croquettes.403 

Horn .283 

How to carve.258 

Scrapple.283 

Scrapple of pork.282 

Toast.282 

Mechanic’s account.136 

Mechanic’s estimates .565 

MEDICAL department.387 

Properties .474 

Medicine stains, to remove.458 

Meeting, public, how to conduct 

(see public meetings) .511 

MERCHANDISE: Note . 99 

Order for ,.,..137 


MERCHANT’S: Account.136 

Merchant’s, standing of.108 

Metric system .556 

MICE: Keep from trees.486 

To prevent .467 

MILK: Jelly.358 

To increase.459 

To keep sweet.499 

To sweeten.499 

Mill picks, to temper.484 

MINING: Certificate.227 

Facts worth knowing.225 

Laws .224 

Mint, soda.360 

Mirrors, to clean.466 

Mixed pickles.286 

MONEY: Counterfeit .255 

Counterfeit scheme .237 

Order fees. 85 

Orders for.137 

Points on changing.255 

Some things about.255 

Monies, value of in currency ... .575 

Time to double.118 

Moon, facts about.581 

Mortar for work.566 

MORTGAGES: Advice on.176 

Assignment of.180 

Common form of.177 

Form of release.180 

Form of satisfaction.180 

Form of chattels.178 

Mosquitoes, to keep away.467 

Moths, to prevent and get rid 

of, .468 

Mouth wash.454 

Mud stains.464 

MUFFINS: .312 

Corn .304-13 

Plain .313 

Sponge .313 

Sweet milk .313 

Mumps .426 

MUSH: .357 

Gems .358 

MUSHROOMS: .267 

And oysters,.274 

New style.301 

Timely dish .284 

Muslin, stains on.474 

Muslins, to wash ...461 





































































































XVI 


INDEX. 


MUTTON: Baked chops and 


potatoes .285 

Broiled .285 

Chopped .286 

Lamb, minced .284 

Lamb, salmi of .285 


N. 

Nails, kinds needed for work .. .564 


Name, how to change.242 

Naturalization...218 

Numerals.577 

Negotiable note. 99 

Nettle-rash .426 

Neuralgia .427 

Noncupitive will, form of.192 

NOSE: Bleeding.392 

To remove foreign substances 398 

NOTE: Accommodation.102 

Collateral.103 

Demand . 99 

Indorsed, form of.101 

Installment. 99 

Joint .100 

Joint and several.100 

Judgment exemption .102 

Negotiable. 99 

Of a married woman .103 

Payable at bank.100 

Payable in merchandise. 99 

Payment noted on back.104 

Principal and surety.100 

Receipt for.139 

Receipt for part payment_104 

Forms of . 99 

Information about. 92 

Of invitations.528 

Protest .107 

Swindlers’ .237 

Transfer of.103 

Used by a corporation.102 

Used by wholesale house.100 

NOTICE: Of dissolution of part¬ 
nership .203 

Of draft. 80 

Of landlord.188 

Of tenant.188 

Nouns, possessive. 14 

Nuggets, Klondike.357 

Nuisances .250 


O. 


OATMEAL: Crackers.315 

Its value.383 

ODOR: From bottles.479 

In cooking, to prevent.480 

In vessels, to purify.457 

Ointment, for rheumatism, etc..430 

OIL: For the hair.451 

Stains, to remove.476 

OMELET: Spanish.291 

Pineapple.296 

On, Boys Came Marching.595 

On the field of battle.606 

Opening letters.241 

Opium poisoning .400 

Orange sherbet.372 

ORDER: For goods stored.137 

For merchandise.137 

For money .137 

ORDERS: .137 

Money, fees. 85 

O, Wrap the Flag, etc.605 

Oysters of veal.282 

OYSTERS: .271 

And macaroni .273 

Broiled on toast .274 

Creamed.271 

Cream of oyster crabs.275 

Fricasseed .274 

Fried .273 

Fried with tomato sauce.272 

Fritters.272 

Mock stew.275 

Mobile style .274 

Mushrooms and oysters.274 

Patties .271 

Pie .i.271 

Pie .342 

Quick way to serve.271 

Roast.275 

Salad .275 

Sandwiches.316 

Saute.274 

Scalloped .274 

Steamed .273 

Toast.273 

Tomato sauce for.272 

Western style .272 




























































































INDEX. 


xvii 


P. 


PAINT: Farmers’ .486 

From windows, to remove ...475 

Painting and glazing.570 

Scent of, to take away.483 

To mix .578 

PxVINTS: Luminous .570 

Various colors to make.568 

Pancakes .305 

PAPER: Amount for room.562 

Counts.556 

Hangings, to clean.480 

Parents to children, relation of 20S 


Parliamentary helps (see public 
meetings) 

PARTNERSHIP: Form of agree¬ 


ment, .201 

Form of dissolution.202 

Partnerships.199 

PASTE: Adhesive .476 

For cleaning gloves.455 

For razor strop.454 

Strong.476 

White .481 

Patents.215 

Patriotic war songs.591 

Payment noted on back of note 104 

Peach cobbler .348 

PEACHES: Frozen .372 

To can .362 

Pearl honey.353, 357 

Pears, spiced .359 

Penal bill.359 

Penmanship, the . 69 

PENSIONS: .217 

To relatives .217 

Percentages, rules for.119 

Periodical headaches .436 

Petit bruel .356 

Petitions .221 

Phonograph .584 

Pianos, polish for.484 

PICKLED: Green tomatoes ....289 

Lilly .360 

Plums .288 

Pickles, mixed .286 

PIE: Mutton .285 

Oyster.271 

PIES: .338 

Caramel .338 


Cheese . 

Chicken .. 

Chicken ovster . 

V 

Cocoanut . 

Cocoanut with milk 

Cranberry . 

Cream .. 

Cream, meringue . 

Cream, sour . 

Crumb . 

Fruit . 

Fruit tarts . 

Harlem . 

Lemon . 

Lemon custard . 

Lemon tart. 

Mince, temperance. 

Mock cherry. 

Mock jelly. 

Mock mince . 

Oyster. 

Pigeon . 

Pork . 

Pumpkin . 

Vinegar . 

Poisons . 

Piles . 

Pimples, alterative for 
PINEAPPLE: Sherbet .... 

Omelet . 

Pipes, lead, to protect 
PLANTS: House, care of .. 

Vermin, to kill. 

PLASTER: Casts, to make 

Lime necessary for. 

PLASTEREES’: Estimates 

Measurement . 

Pleurisy . 

Plumbers. 

Plums, picked. 

Pneumonia . 

Poisons . 

POLISH: For machines . .. 

For Pianos . 

For shirt bosoms . 

Pone, Virginia . 

Pop-overs . 

PORK: . 

Ham, baked . 

Ham, cooking . 

Head-cheese . 


.338 
.338 
.338 
.339 
.339 
.339 
.339 
.339 
.340 
.340 
.340 
.340 
.340 
.341 
.341 
.341 
.342 
.342 
.342 
.342 
.342 
.343 
.343 
.343 
.343 
.343 
.427 
.405 
.373 
.296 
.484 
.470 
.486 
.485 
.565 
.565 
.561 
.428 
. 566 
.288 
.428 
.399 
.484 
.484 
.464 
.316 
.355 
.281 
.282 
.282 
.281 

































































































XV111 


INDEX. 


Scrapple.283 

Scrapple of lean part.282 

Weight of .556 

Pie .343 

Profit of production.501 

Possessive nouns . 14 

POSTAGE: Foreign . 86 

Rates of, domestic. 83 

Postal information . 83 

POST OFFICE: General sugges¬ 
tions . 86 

Suggestions to the public .... 86 

POTATO: Bugs .487 

Cakes .355 

Fritters .356 

Puff .299 

Raw, to clean gilt.480 

POTATOES: Preserve from rot¬ 
ting .477 

Shrinkage of .574 

To measTire .560 

Pot-pie, chicken.278, 280 

Pot-roast. .358 

POULTRY: .277,503 

Cooking food.504 

Eggs, set of.506 

Eggs, to keep .506 

Eggs, to increase .505 

Food for.503 

Gaps .505 

Healthy, to keep.505 

Hens, to make lay .505 

Lice .506 

Young chicks, care of.505 

How to carve.260 

How to choose .278 

Powder, baking.478 

POWER OF ATTORNEY: Form 

of .198 

Letter of.198 

Prepositions . 17 

Presidential election.586 

Price marks .108 

Prickly heat .438 

Principal and suretj 7 - note.100 

Prints, to wash .462 

PROCLAMATIONS: .222 

Mad-dog.222 

Profit and loss .119 

Pronouns . 14 

Pronunciation, rules of. 9 


Properties of medicines.434 

PROPERTY: Lost, law on.240 

Not bequeathed, who gets it. .194 

Protest .107 

Proxy, form of .199 

PUBLIC MEETING: How to 

conduct .511 

Business .512 

Business, order of .513 

Committee of the whole, what 

is meant.517 

Committees .515 

Debates .517 

Decorum .512 

Motions .513 

Parliamentary helps.520 

Presiding officer.511 

Quorum .512 

To amend a measure .515 

To commit a measure.515 

To postpone a measure.515 

To postpone indefinitely.515 

Voting .519 

PUDDINGS: . 344 

Apple .344 

Blackberrj" . 344 

Charlotte Russe. 345 

Cherry . 345 

Chocolate . 344 

Cottage . 345 

Cranberry . 345 

Cranberry batter . 344 

Custard . 344 

Dixie . 345 

English . 345 

Grits . 345 

Huckleberry.346 

Indian. 346 

Lemon . 346 

Orange .346 

Peach cobbler .348 

Plum . 346 

Plum, economical . 347 

Plum, English. 347 

Plum, plain. 347 

Prune .348 

Puff .348 

Queen of . 348 

Rice . 348 

Snow . 349 

Suet .348 



































































































INDEX. 


Tapioca .349 

Wedding 1 .349 

Puff, Potato .299 

PUFFS: .314 

Chocolate.320 

Potato No. 2 .314 

Rice .314 

Tea .314 

Punch, grape juice.358 

Punctuation and other marks .. 12 

Punishment of schoiars.230 

Purchase, bills of.140 

Putty, to remove.479 

Q. 

Quinsy .429 

Quit claim deed.173 

R. 

Rabbit, fricassee of.280 

Rates of postage, domestic. 83 

Rats, to get rid of.266 

Razor strop, paste for.454 

Receipts .138 

RECEIPT: For a note.139 

For a note of another person.. 139 

For money on account.138 

For money on contract.139 

For rents.139 

In full of accounts.138 

In full of demands.139 

Part payment on note.104 

Reckoning, tables for .558 

Relation of parents to children. .208 

Release of mortgage.180 

RELISHES: .286 

Catsup.287 

Celery, creamed.286 

Chicken croquettes .289 

Chow-chow .289 

Clam fritters .290 

Croquettes, chicken.289 

Croquettes, macaroni .290 

Dressing, French .288 

Eggs with cheese.287 

Fritters, clam.290 

Frizzled beef .291 

Ham, potted .291 

Lettuce, French dressing.287 


xix 


Omelet, Spanish .291 

Pickled, mixed.286 

Plums, pickled.288 

Sauce, brown .288 

Sauce, cabbage and cream .... 288 

Sauce, caper.288 

Sauce, chili .288 

Sauce, cranberry .287 

Sauce, cucumber.289 

Sauce for salads and cold 

meats .290 

Sauce, giblet.287 

Sauce, hard.287 

Sauce, liquid .287 

Sauce, Spanish.288 

Sauce, tomato, for meats.289 

Strawberry pickles .290 

Tomato pickles, green.289 

Tomato soy.286 

Tomato, stuffed.2S6 

Veal loaf.291 

Welsh rarebit.286 

Renovation of house.477 

Rent, receipt for.139 

REMITTANCE: Acknowledging 82 

Letter containing. 81 

Replies, hasty . 73 

RESOLUTIONS: .520 

Form of.521-22 

How to write.521 

RHEUMATISM: .429 

Ointment for .440 

Rhubarb.362 

Ribs, broken, what to do.398 

RICE: Croquettes.305 

Soup, cream of.263 

Steamed .355 

Rich, how to get.543 

RIGHT: Of dower.195 

Of married women.206 

Of way .242 

Ring from finger, to remove ... .475 

Ringworm .403 

Roaches, to rid.467 

Road laws.243 

Roast, pot.258 

ROLLS: .308 

Boston .310 

Dutch .309 

French .309 

Hotel .309 




























































































XX 


INDEX. 


Parker House .309 

Plain .308 

Southern .310 

Sweet.310 

Swiss .310 

Tea.310 

Vienna .310 

Roof, number of shingles for ... 563 

Roofing tin, what covered by ... 564 

Ropes, strength of .574 

Rose water .455 

Rothschild, maxim of. 88 

Rugs, to clean.462 

Runaways, who is responsible .. 253 

Rupture (see hernia) .425 

Rusks .314 

Rust from cutlery .481 

a 

Safe rules for business men ... 88 

SALADS: .291 

Apple and potato.293 

Baeon .292 

Bean .292 

Cabbage .293 

Celery .292 

Chicken .291 

Cold Slaw.294 

Cooked dressing .294 

Dressing.294 

Duck .293 

Egg .292 

French dressing.288 

Lobster.293 

Mayonnaise dressing .294 

Nut.291 

Oyster.275 

Potato.292 

Pickle .292 

Salmon .293 

Summer .293 

Sweet bread .293 

Tomato jelly for.359 

Tongue ... I.293 

Salaries of U. S. Officers.588 

Sale, bill of.158 

Sally Lunn . 315 

Sago soup .265 

Salt rheum, alterative for.405 

Salutation of a letter. 75 


Sand tarts.333 

SANDWICHES: .316 

Egg.284, 317 

Oyster.316 

Tongue .317 

Saratoga chips.361 

Sardine and eggs .355 

SAUCE: Brown.288 

Cabbage and cream.288 

Caper.288 

Chili .288, 359 

Cranberry .287, 352 

Cucumber .289 

For fowls.287 

Giblet.230, 287 

Hard .287 

Liquid .287 

Maple sugar. 353 

Orange . 353 

Peach . 353 

Spanish.288 

Tomato .272, 289 

Scalds .. 393 

Scalds and bums . 392 

Scarlet fever . 431 

Scholars, punishment of.230 

Schools, common, how to gov¬ 
ern .229 

Scrapple.283 

Scrapple of pork.282 

Scrofula . 431 

Seed, amount needed for acre . .573 

Seeds, vitality of. 572 

Service, civil. 220 

Settle by arbitration. 153 

Sex of eggs. 506 

Shampoo for the hair. 451 

Shaving compound. 454 

SHEEP: . 499 

Age, how to tell . 501 

Care in winter. 499 

Fattening . 500 

Feed for. 499 

Gadfly, to prevent.500 

Hoof rot, cure for. 501 

How to fatten . 500 

Management of. 499 

Marking. 501 

Wool, how to improve.501 

Sheets, damp, to test. 46 1 

Shellfish .271 




































































































INDEX. 


xxi 


SHERBET: Lemon .371 

Orange .372 

Pineapple.373 

Sherry. 372 

Sherman’s March to Sea.594 

SHINGLES: Estimate of .565 

Number required.563 

Shirt bosom polish.464 

SHOES: .482 

Boots, rubber, to cement.482 

Care of .482 

Kerosene for.482 

Polish for.482 

Soles, to attend.482 

Squeaking .482 

Waterproof .482 

Shocks.394 

SHORTCAKE: Apple .333 

Orange .334 

Strawberry .334 

Shoulder bone broken.398 

Short rules for interest.116 

Sick headache.435 

Sick room.441 

Sight draft.130 

Signals for trains.549 

Signature of a letter. 77 

SILK: Handkerchiefs, to clean.460 

Stains, to remove from.462 

Silver, to clean and keep bright.476 

Sinks, to disinfect.475 

SKIN: Diseases, alterative for..405 

Fur, to tan .487 

Take care of the.452 

The, to keep pure.450 

Slaw, cold .294 

Small-pox, disinfectant .431 

Snake and mad dog bites.398 

SNAPS: Ginger.325 

Lemon.328 

Snow, tropical .353 

Soap, hard.459 

Society (see etiquette) 

Soda mint.360 

Solar day.552 

Songs of war.591 

Sore eyes .437 

Sores/fever.432, 438 

SOUP: .261 

Asparagus .267 


Barley broth.266 

Beans, string.264 

Bouillon .264 

Chicken .263 

Clam, with tomato.265 

Clam .267 

Coloring for.265 

Corn and beans.266 

Cream of celery .264 

Cream of fresh mushrooms ..267 

Cream of rice.263 

Cream, tomato.268 

Egg, vermicelli .268 

Leek.266 

Lobster.266 

Mock turtle.265 

Mutton broth....266 

Ox tail.263 

Pea.267 

Potato....263 

Sago.265 

Stock.262 

Tomato.263 

Turkey .264 

Spelling, short rules for. 10 

Spiced pears.359 

Spots to remove.464 

SPRAINS: .430 

Treatment for .431 

What to do for.398 

Stack, to measure.560 

STAINS: Acid.475 

Broadcloth.476 

Fruit, to remove.460 

Fruit, on linen, to remove ... .476 

Silk, to remove.462 

Ink, to remove.460 

Iron, to remove.476 

Medicine, to remove .458 

Mud, to remove.464 

Oil, to take out.476 

On muslin, to remove.474 

Tea, to take out.475 

Stammering cured.448 

Standard time .551 

Standing of merchants .108 

Stars, facts about.581 

Star Spangled Banner.596 

Statement, form of.136 

Statement with bond .162 

States, coat of arms of.507 


































































































XXII 


INDEX. 


Stenography.584 

STOCK: Brokers’ technicalities 1G7 


Exchange.164 

Stocks, how to deal in.165 

Stock soup, .262 

Stocks, watering.164 

STOMACH: Baby’s, care of ....442 

Blood from.392 

STONE: Gall .423 

Gravel . 424 

Measure .556 

Work, mortar for.566 

Work, to measure.561 

Stone pipe, to clean.475 

STRAWBERRIES: Frozen.372 

To can .361 

Strawberry pickles .290 

Stings, bee .399 

Striped bugs.487 

Stuffed tomatoes.286 

Stuffing, chestnut.284 

Subscriptions.227 

Suffocation from gas.397 

Sun, facts about.580 

Sunstroke,.397 

Superscription, the. 77 

Supper, what to eat.385 

Surety note.100 

Swallowing foreign bodies, what 

to do .398 

Swindler’s note.237 

Swindling .236 

Swine (see hogs). 

Symptoms of diseases.402 

Synonyms and antonyms. 22 

Syrup, blackberry .360 

T. 

TABLE: Of interest.112 

Of weights and measures ... .555 
Of weights and measures, 

housekeepers’, .557 

Time, used by bankers.125 

Tables for ready reckoning ... .558 

Tank measurement.561 

Tartar on teeth.438, 454 

TARTS: Fruit.340 

Lemon.340 

Sand.333 

Teacher, excuse to. 82 


Tea, beef,.460 

Tea stains, to remove.475 

Technicalities of brokers.167 

Teething .431 

TEETH: Powder for .454 

Tartar on.438 

To prevent tartar on.454 

Telephone .584 

Tenant .183 

Tenant’s notice.188 

Tenting on the Old Camp 

Ground .593 

Terms, commercial, definition of 108 

Terrapin.359 

TETTER: .403 

Cause, treatment, etc., for ... .432 

Thermometer, to test.479 

Thumb, dislocated, to replace . .394 

Ticket, deposit.125 

Timber, solidity of.562 

TIME: Measure.555 

Measurement and standard ..551 

Civil day .552 

Difference, how found.551 

Divisions of.552 

Solar day.552 

Standard .551 

Table, bankers.125 

Tin box cement.475 

Tin, how much for roof.564 

TOAST: Dry .312 

Egg cream .312 

How to make.382 

Meat .282 

Plain cream .312 

Toilet.449 

TOMATO: Green pickle.289 

Jelly for salads.359 

TOMATOES: How to peel.458 

Stuffed .286 

TOMATO: Sauce .272 

Soy.286 

TONGUE: Braised.283 

How to cook.283 

Tonsilitis.432 

Tools, to sharpen.480 

Toothache .438 

TRADE: Marks .215 

Discounts.120 

TRAINS: Flag signals.550 

How managed .549 



























































































INDEX. 


xxiii 


Lamp signals.549 

Lantern signals.550 

Torpedo signals.550 

Tramp, Tramp, Tramp .592 

Transfer of a note.103, 402 

Treatment for diseases.402 

Tree, its height, to find.560 

Trees, heights they grow.574 

Tree, solidity of. 562 

Trees, to keep mice from.486 

Tree, trunk of measurement ...562 

Trespassing .248 

Trusts, how organized.158 

TURKEY: Boiled.279 

Giblet sauce for.280 

How to carve.260 

How to keep fresh.280 

Kind to choose .278 

Roast .277, 279 

Roast, with oyster filling ....279 

Sauces for.278 

Souffle.295 

Turnover .279 

Turnips, to measure .560 


Turpentine, its use in washing. .461 
U. 


Ulcers and fever sores.432 

Units, of anything.557 

Uncertain boundaries.247 

V. 

Vacant chair .608 

Various cures.435 

Various dishes .354, 361 

Varnish for furniture.464 

VEAL: Fillet, roasted.281 

Oyster of.282 

Stew.282 

Dumplings.316 

Loaf. 291 

VEGETABLES: .298 

Artichokes.304 

Asparagus .302 

Beans, fricassee of.302 

Beans, Lima .302 

Browned potatoes.300 

Brown potato mound .300 

Cabbage cold .302 


Cabbage, way to cook.302 

Celery creamed .298 

Celery, how to serve.298 

Corn muffins.304 

Corn oysters.304 

Mushrooms .301 

Onions.301 

Onions, roasted.302 

Peas, green.301 

Potato balls .300 

Potatoes, baked.301 

Potatoes, broiled.300 

Potatoes, creamed .299 

Potatoes, mashed .299 

Potatoes, scalloped.298 

Potatoes, scalloped.303 

Potatoes, with codfish.299 

Potato noodles.298 

Potato puff .299 

Rhubarb.304 

Sweet potato croquettes.299 

Sweet potatoes, scalloped ....300 

Tomato croquettes.303 

Tomatoes and cheese .304 

Tomatoes with mushrooms ..303 

Tomatoes with rice.303 

Tomato moulds.303 

Turpine cups .302 

Notes on dishing.297 

Field of.573 

Venison, saddle of.285 

Verbs. 16 

Vermicelli, egg .268 

Vice President’s duties.588 

Vinegar, how to make .478 

Visiting cards .528 

Vitality of seeds.572 

Voice, how to restore.438 

Vote, who can.509 

W. 

Wafers .336 

Waffles,.315 

Waffles, Mrs. Minter’s.315 

Wagon box, capacity of.560 

Wall, amount of bricks for.564 

Walls, to take grease from.479 

Wards .210 

Warranty deed.172 

W T ar songs.591 



























































































xxiv 


INDEX. 


Warts .436 

WASH: For face.452 

For face after shaving.454 

Washing fluid.459 

Water brash.433 

Watering stocks .154 

Waterproof blacking.485 

WATER: To test purity.567 

Weight of .567 

Wax, grafting .486 

Way, right of.242 

WEDDING: Anniversaries.531 

Invitation to.529 

WEIGHT: Apothecaries.555 

Avoirdupois.555 

Beef, pork, etc.556 

Of a column.567 

Of cattle, to find.559 

Of cast iron.566 

Of hay, to find.558 

Of iron.566, 567 


For housekeepers.557 

Troy.555 

Welsh rarebit.358 

W e’ve Drunk, etc.599 

Wheat, shrinkage of.574 


When Johnny Comes Marching 


Home.598 

When This War is Over.604 

Whipped cream.354 

White paste.481 

Whitewash .481, 486 

Who can vote.509 

Whooping Cough .433 

Whooping cough syrup.433 


Who Will Care for Mother Now.604 
WILLS: Conveying property to 


wife .193 

Form of codicil.192 

General form of .191 

How to make.189 

Non-cupitive.192 

Windows, paint to remove.475 

WINES: Blackberry.375 

Dandelion .375 

Grape .375 

Raspberry vinegar.376 

Women, their rights in voting . .509 

WOOD: .483 

Fire proof .484 

To bend .483 

In ranks, to measure .560 

To prevent from cracking ...483 

WOOL: How to W’ash.501 

To improve on sheep .501 

WORDS: Dictionary of. 22 

Wrong choice of. 18 

Worms .433 

WOUNDS: .391 

And cuts .393 

Lacerated.394 

Treatment for.406 

Wrinkles .453 

Write, how to on any occasion.. 68 
Writing in autograph album .. .541 

Wrong choice of words. 18 

Yeast cakes. 478 

Yeast hop. 477 

Young, how to keep.453 


























































































